Making the paste - In a mixer add melon seeds and kaju grind dry. Later add curd and grind again in a smooth paste and keep aside.

In a mixer add onion, ginger and green chillies and grind in a smooth paste and keep aside.

In a kadai add little ghee and oil. Fry the boiled potatoes cautiously without letting them turn brown, keep aside.

In a kadai add ghee and oil and lemper with the garam masala ingredients with bay leaves. Then add ginger and onion paste and fry well.

Then add the kaju curd paste, fennel seeds powder and salt to the kadai and fry well.

Then add some water to the kadai and boil for 2-3 mins.

Now add fried potatoes once the gravy comes to a boil. Then add 1 tsp ghee.

Kashmiri Dum Aloo is ready, served with Parathas or Naan.