Kashmiri Dum Aloo

A quick and delicious Bhuna Pisa take on traditional Kashmiri Dum Aloo.


500 grams Baby Potatoes

  • Oil for shallow frying
  • 200 grams pack of Bhuna Pisa Kashmiri Khwahish paste
  • ½ cup Yogurt, beaten
  • Salt to taste

Serves: 4 | Cooking Time: 30 Minutes


  • 1 Thoroughly wash the baby potatoes and pressure cook for 1-2 whistles.
  • 2 Shallow fry the cooked baby potatoes until golden on the surface. Keep aside.
  • 3 In a pot, heat 2 tbsp of the oil. Add the Bhuna Pisa Kashmiri Khwahish paste and a 1/2 cup water and cook on medium heat for 5-7 minutes.
  • 4 Reduce the heat to a simmer, add the beaten yogurt and combine well.
  • 5 Add the fried potatoes and let it simmer for 10 minutes, until the potatoes are well coated and a rich gravy forms.
  • 6 Season with salt to taste and serve with roti or rice.
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