Firstly, pressure cook 20 baby potato for 1 whistel. Once cooled, peel and prick the potato.

In a kadai heat 4 tbsp oil and fry the potato.

Stir occasionally, and fry till the potato turns golden brown. Keep aside.

In the kadai heat 3 tbsp oil. Add 1 tsp cumin, 2 bay leaf, 1 pod black cardamom, 3 pod green cardamom and ½ tsp cloves.

Saute on low flame until the spices turn aromatic.

Now add 1 onion, 1 tsp ginger garlic paste and saute until the onion turns golden brown.

Keeping the flame on low, add ½ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder and 1 tsp salt.

Saute on low flame until the spices turn aromatic.

Add in 1½ cup tomato puree and ¼ cup cashew paste. I have blended 2 tomato, along with 5 cashew to a smooth paste.

Keep cooking until the oil separates from the sides.

Now add ¼ cup curd and continue to cook till the oil separates.

Further add fried aloo and mix gently.

Pour in 2 cup water and mix adjusting the consistency as required.

Cover and simmer for 20 minutes.

After 20 minutes the oil starts to float on top and flavour has well absorbed by potato.

Add in 2 tbsp coriander, 2 tbsp kasuri methi and ½ tsp garam masala. Mix well.

Finally, enjoy Dum Aloo Recipe with roti.