• To a pressure cooker add baby potatoes with water till immersing level along with required salt.
• Close with lid, put on whistle and pressure cook for 1 whistle in medium high flame.
• Let pressure release by itself, drain water and let it cool down.
• Peel the skin of potatoes.
• Prick with fork on all the potatoes so that the gravy blends well with the potatoes.
• To a mixing bowl - add curd, kashmiri red chilli powder, dry ginger powder, fennel seeds powder, coriander powder and required salt.
• Mix well using a whisk until smooth and creamy. Set aside.
• To a pan - heat oil and dry the potatoes. Deep fry them as the potatoes are only half cooked. Incase if you want to toast with less oil or shallow fry it then pressure cook potatoes for 2 whistles then proceed.
• Fry until the potatoes turn reddish brown.
• Remove and drain in tissue paper. Set aside.
• Now reduce the oil in the pan - say keep only 1 tablespoon and transfer the remaining oil to a bowl. Heat oil add cinnamon, cloves and cardamom, then add shahi jeera let it splutter.
• Now add the curd mixture. Give a quick mix.
• Rinse the bowl with 1/2 cup water and add it.
• Let it boil for 7-10 mins in low flame.
• Add fried potatoes. Give a quick mix.
• Add garam masala powder.

For dum cooking :

• Place the dosa tawa on the stove.
• Place the pan over the dosa tawa and close with tight heavy lid so that no steam escapes. This is dum cooking, cook for 5-7 mins.
• Dum cooking aloo is done.
• Switch off and Open. Oil float on top and the potatoes are well merged with the gravy. Kashmiri dum aloo is ready!