Aloo - Pressure cook potatoes with the required amount of water and salt for 2 whistles. Once cooled completely, peel off the skin and gently make holes on all over the aloo with the help of tooth pick and keep aside.
Heat 3 tbsp of oil in kadhai. Add turmeric powder and kashmiri red chilli powder. Add boiled potatoes and saute till they turns golden brown in colour and keep aside.

Paste - In the same kadhai add oil, cinnamon stick, cloves and green cardamoms and saute for a minute.
Add sliced onions and saute till it turns translucent. Now add ginger garlic paste and saute for a minute. Add chopped tomatoes and mix well.

Add cashew nuts and cook till tomatoes turns soft and mushy. Add 1/4 cup water and mix well. Switch off the flame. Let it cool down and make a smooth paste of it.

Dum Aloo - Heat up the oil (2 tsp) in a kadhai on medium flame. Add cumin seeds. Once it splutters add the prepared paste and cook for 6 to 7 mins.
Now add kashmiri red chilli powder, turmeric powder, coriander cumin powder and salt. Mix all well and cook till oil seperates.

Lower the flame and add curd. Add spices if required to adjust the taste. Add water, mix well and cook for a minute. Add prepared fried aloo. Cover with the lid and cook for at least 15 to 20 mins stirring in between. Finally add kasuri methi and garam masala. Mix well and switch off the flame.