Ranveer Brar Specials

RB - Kashmiri Dum Aloo

  • 15m

    prep time

  • 20m

    Cook Time

  • 10



  • 500 grams Baby potato, peeled
  • 7-8 tablespoon Mustard oil, to deep fry
  • 1 cup curd
  • 1 sachet Kohinoor Kashmiri Meat Masala
  • 2 tablespoon mustard oil
  • 1 Black cardamom
  • 2 cloves
  • pinch of Asafetida
  • 1 teaspoon Salt

Nutrition information

Nutrition information coming soon.


  • Prick the potatoes from all sides using a fork.

  • Deep- fry the potatoes in mustard oil only till it’s 70% cooked.

  • In a mixing bowl add in curd and the kashmiri meat masala.

  • For the curry, heat mustard oil in a pan. Splutter cardamom, cloves, asafetida and sauté for a minute.

  • Reduce the flame and Transfer the curd and masala mixture into kadhai.

  • Add in 1 cup of water, add in potatoes and cook on low flame until potatoes are cooked.

  • Adjust salt. Serve hot with rice.