To a pressure cooker add around 35-40 baby potatoes with water till immersing level along with required salt. Pressure cook for 1-2 whistles. Switch off. Let the pressure release by itself. Then open, strain and remove the baby potatoes. Cool them down first. Peel off the skin from the baby potatoes. Repeat to finish. You can cut the baby potatoes into half if they are big.

Heat 2 cups oil add the cooked baby potatoes and fry for a minute. Fry until it is golden brown colour remove to a bowl and set aside.

Heat oil in a pan add cinnamon, cloves, cardamom saute a minute... Now add 2 medium sized onion(sliced) to the pan and saute until transparent.

Then add red chillies, ginger garlic paste saute a minute... Add 2 medium sized tomatoes(roughly chopped) to it. Saute until tomatoes turn mushy and raw smell of tomatoes leave. Add 10 whole cashews to it give a quick mix and switch off. Transfer to a bowl and cool down completely. Grind to a fine paste along with little water and set it aside.

Now to the same pan add 1 tablespoon oil and heat it... Add 1 teaspoon cumin seeds let it splutter then add onion tomato paste. When you see oil starting to separate, add about ¾ cup water (warm water). Don't add too much water since aloo dum has a thickish gravy. Rinse the mixer with water and add it around ¾ cup. Mix it well and let it boil for few minutes.

Now add salt to taste along with 1.5 teaspoon...

Now add fried potatoes Dum cook for 10-12 minutes. My lid is heavy so closed it as such and cooked. Alternatively you can place the pan on dosa tawa and close with tight heavy lid so that no steam escapes. This is called dum cooking.

Finish aloo dum with chopped coriander leaves... Let rest for 10-15 minutes if possible. Now ready to serve with naan, roti, pulav....