Roast lightly coriander seeds and black pepper and put in the grinder jar.

Add green chilies and ginger to the jar and grind to a smooth paste.

Mix the ground masala paste with curd.

Add the curd mixture to the boiled baby potatoes and mix thoroughly so that all potatoes are coated well with masala

Put 2 tablespoons of clarified butter in a heated pan and add cumin seeds. Add curry leaves after cumin seeds are puffed. Fry the curry leaves and add turmeric powder and stir well.

Then add masala coated baby potatoes to the pan. Add 2 spoons water, salt and sugar.

Cover the pan and cook till baby potatoes are tender, almost dry.

Sprinkle Garam masala powder and mix.

The dum aloo is ready to serve. Garnish with coriander leaves.