Boil the small potatoes before boiling add salt 1/2 tsp and 1/2 tsp turmeric in the water.
Peel the potatoes add 1/4 tsp haldi powder, 1/4 spoon, red chill powder, add little amount of salt. Add 2 tbsp of refined oil and marinate potatoes. Rest for 1/2 hour in refrigerator. (Optional)
Now take Kadai add 2 tbsp cooking oil add jeera black pepper, cardamom, clove, cinnamon, mace, roast it, add hing and ginger garlic paste, now add chopped onion till golden brown. Let it cool down then remove mace and cinnamon stick and Grind paste with little amount of water.
In the same kadai add 2 tbsp oil, add the above paste and cook it for 1 to 2 minutes then add tomato puri and cook until oil is separated.
Now add dry spices 1/2 spoon coriander powder, 1/4 spoon turmeric powder, 1/2 tsp Kashmiri red chilli, red chilli and jeera powder and cook for 1 to 2 minutes then add Kaju paste, whisk curd in low flame and stir continuously.
Add salt to taste garam masala, black pepper and add potatoes. Cook it, if the gravy is thick then add 1/2 cup of water and cook it.
Now dum aalo is ready for serve. Sprinkles chopped coriander, grated paneer and kasoori methi. Serve with malbani paratha.
