firstly, in a kadai heat 2 tbsp oil and saute ½ tsp cumin, 1 inch cinnamon, 2 black cardamom, 2 cardamom, 5 cloves and pinch hing.

turn off the flame and add 1 tsp kashmiri red chilli powder.

further, add ½ cup water and ¾ cup curd.

mix well till the curd combines well without getting curdled.

now add 1 tsp ginger powder, 2 tsp fennel powder and ½ tsp salt.

mix well making sure the spices are mixed well.

add in fried potato and mix well.

add ½ to 1 cup water adjusting consistency.

cover and simmer for 30 minutes stirring occasionally.

after 30 minutes, the curry will separate oil and also thicken.

now add ¼ tsp garam masala and mix well.

finally, serve kashmiri dum aloo with roti / rice.