Rinse the baby potatoes well. Take 3.5 cups water in a pan or cooker (Do not cover the lid). Add the potatoes.On a medium to high flame boil the water, so that the potatoes are half cooked.Drain them and allow to become warm or cool down at room temperature.
Peel the potatoes and Apply a little oil on all potatoes.
Take a baking tray and place all the potatoes over it. Preheat the oven at 180-degrees centigrade for 15 minutes or till they turn golden brown.
Heat oil in a pan and add cumin seeds and Asafoetidaand. When they start to crackle, add cloves, cardamom, and cinnamon sauté till they turn fragrant. next add in sliced onions, ginger and garlic and saute till they turn translucent and the raw smell on ginger-garlic disappears.
Now add chopped tomatoes and saute till they turn soft.Turn of the flame. Once the mixture is cooled, blend to smooth paste without adding water.
In a same kadai, add 1 tbsp oil along with cumin and asofedieda. 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 taste.
dum aloo. continue to fry for 4-5 mins or till oil separates.
Add curd and give a good mix.add and fry 2-3 mins on the low flame. Add 1 cup of water or as required to adjust the consistency.
Boil for 15 minutes mins, add baked potatoes and cook for 2-3 mins add garam masala powder and mix well. Turn off the flame. dum aloo is ready.
Serve with chur chur parantha or laccha paratha.
