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Kashmiri stuffed potato curry

Dipika Ranapara
30 minutes
Prep Time
30 minutes
Cook Time
6 People
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ABOUT Kashmiri stuffed potato curry RECIPE

It's a tasty dish made with the use of Kashmiri masala like kesar and kashmiri red chillies.

Recipe Tags

  • Veg
  • Hard
  • Dinner Party
  • Jammu and Kashmir
  • Boiling
  • Sauteeing
  • Main Dish

Ingredients Serving: 6

  1. 7-8 potatoes
  2. Kashmiri red chilli paste: 1/4 cup (made from 8-9 kashmiri dry red chillies boiled in water for 30 mins, then grinded to make a paste)
  3. Tomato gravy: 4-5 tomatoes
  4. 2-3 small sized onion
  5. 5-6 green chillies
  6. 1/2 inch small piece of ginger
  7. 7-8 cloves of garlic, crushed
  8. 1 tbsp tomato ketchup
  9. Peanut paste: 1 bowl-1/2 bowl peanuts + 1 tbsp khaskhas (boil it in water for 30 mins, then make a paste of this mixture)
  10. Coconut Paste : 1 bowl (1/2 fresh coconut + Coconut water, little crushed in the mixer)
  11. 1 bowl fresh cream
  12. 1 tbsp ghee+1 tbsp oil
  13. 1 and 1/2 tsp red chilli powder
  14. salt as per taste


  1. Make tomato paste. Onions, ginger , chilly, garlic and tomato bland it to make tomato paste.
  2. Saffron and warm water mix .keep a side.
  3. Soak kashmiri red chilly and bland it to make kashmiri red chilly paste.
  4. Soak peanut and poppy seed then bland it to make peanut paste.
  5. Set All Ingredients .
  6. Take 7-8 nos of potatoes and peel it with the help of a scooper. Scoop it.
  7. Now just 2-3 whistle in pressure cooker .with all potato which we scoop out is also cook.
  8. For the stuffing, take the left over 1 and 1/2 tsp red chilli powder, mashed potato, then add salt as per taste, 1 tsp green chilli paste, coriander, 1 tsp kitchen king masala and mix it well together.
  9. Now add this stuffing into the potato baskets.
  10. Take one kadai, then add oil and ghee to heat it.
  11. Next add the tomato paste , cook it till the oil is removed from the sides of the kadai.
  12. Add the peanut paste and stir it. cook it till the oil is removed from the side of the kadai.
  13. Add kashmiri red chilly paste and saute it
  14. Add tomato ketchup and saute it
  15. Simmer it.till it remove the side of kadai.
  16. Then add the red chilli powder, salt, turmeric, kitchen king masala and stir it.
  17. Next, add fresh cream and stir it till oil is removed from the side of the kadai.
  18. Add the curd and saute.
  19. Next add coconut water paste and cook it. stir it well.
  20. Add Saffron .saute
  21. Add stuff potato and cook it for 3-4 minutes.
  22. It is ready to be served in a bowl.
  23. Take a whole red chilli and cut it in zigzag pattern. Put it in the center to garnish and it's yummy.

Reviews (13)  

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Nancy Agarwal
Nancy Agarwal   Apr-13-2018

Nice recipe

Sarita Sirohia
Sarita Sirohia   Nov-23-2017

yummy nice colour

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