Peel small potatoes and prick them with a fork.Now soak them into salted water for 10 minuets.After that take it out from water and dry them with the help of kitchen towel.

Heat oil in a frying pan and deep frying drain potatoes over medium heat until light brown,now transfer to plate and let the cool for a couple of minutes.

Mix curd,Kashmiri chilly powder,fennel seed powder,cumin powder,Besan,in a small bowl.mix them well with each other.

Heat 4tablespoons oil in to another pan. Add shahi jeera,bay leaves,big or small elaichi, small cinnamon stick,asafoetida and sauté for 30 seconds.add turmeric powder,salt,and little bit water in it.let it boil for few minutes.

Now add spiced curd in it,and let them boil for couple of minutes meanwhile again deep fry that potatoes for 1/2 minute and directly add garam masala powder,sugar and 1/2 teaspoon besan (chickpeas flour)in it, cook over medium heat until potatoes absorb the gravy.Turn off the heat now.

Transfer Kashmiri Dum aloo to serving bowl and garnish with fresh coriander leaves.

Serve it with Gujarati super soft (little watery) light masala khichadi or jeera rice or butter roti or plain paratha for a lunch or dinner.