Let' first boil the baby potatoes and make sure you take only 2 whistles for the cooker to boil the potatoes and then Peel them gently, prick them with the fork and transfer into a bowl. Now add the turmeric powder, add red chili powder and a little bit osalt. Now shake them very gently so that the masala mixed well with the pricked potatoes. Now turn on the flame and heat the pan, add oil and add the prepared potatoes to shallow fry them on a medium flame. You can deep fry them as well if want.

Now let's use the left oil in the pan, add all whole spices and fry them for few seconds. Add cashew nuts, fry them for a while and now let's add chopped ginger and garlic, fry them for a while gain and then add chopped onions, again fry them for 2 mins until the onions are soft. Now turn off the flame and let it allow to cool down and transfer into a blender to make a fine paste. Do not add water to the paste.

For Gravy - Now heat the same pan, add oil and let it heat then add cumin seeds and saute for 10 seconds. Now add red chili powder, turmeric powder, mix it and immediately add prepared onion paste. Now fry it on a medium flame for 2-3 mins. Now add a little bit of water to the leftover onion paste, add it into the pan and mix it well.

Now add coriander powder, cumin powder black pepper powder and mix it well. Fry the masala till the oil is separated from the gravy. Now add tomato puree and fry it for 2-3 mins on low flame. Now add the curd into the gravy and make sure to simmer the flame before you add the curd and stir it continuously. Mix it properly and fry the masala on low flame for another 2 more mins.

Now add 1/2 glass of water or as per your requirement and stir it. Add salt, crushed kasuri methi, garam masala and stir it. Now add fried baby potatoes in the gravy and mix it well. Now cover it with the lid and bring it to the boil. Now the Dum Aloo is ready, garnish it with the chopped fresh green coriander leaves and serve it hot :-)