Firstly, pressure cook 8 baby potatoes with 2 cups of water and salt. Pressure cook for 1-2 whistle. Once pressure releases, allow the potatoes to cool. then peel off the skin from the potatoes. Poke all over the potatoes well with fork. Do not break the potatoes, be gentle.

In a large kadai, add 4 tbsp of oil.once the oil turns hot, add chilli powder and turmeric powder.immediately, add the boiled potatoes. Saute till they turn golden brown. approx. 3-5 minutes.  Then keep the fried aloos aside.

To the same oil, add spices like bay leaf, cinnamon, cloves and cardamom. Saute till they turn fragrant. Next add in sliced onions and saute till they turn translucent. Now add ginger-garlic paste and continue to fry. Once the raw smell on ginger-garlic disappears, add chopped tomatoes and saute till they turn soft.

Also add few cashews and saute. Turn off the flame. Once the mixture is cooled, blend to smooth paste without adding water. In a same kadai, add a tsp of oil along with cumin seeds.once they splutter, add prepared masala paste and fry for 5-6 minutes.now add spices like chilli powder, turmeric powder, coriander powder, cumin powder and salt to to taste.

Continue to fry till oil separates. Turn the flame to low and add curd. Add 1 cup of water or as required to adjust the consistency. Stir and boil for 2 minutes on medium flame.finally, add fried aloos to the gravy.

Close the lid and allow aloo to cook on low flame for 15-20 minutes. Keep stirring in between if required....this helps aloo to cook completely absorbing the flavours of gravy. Lastly, add some crushed kasuri methi.finally, garnish with coriander leaves and serve dum aloo hot with rice, chapathi or naan.