pressure cook 10 baby potatoes with little salt, peel them and pierce them with a fork on its surface.
To the boiled, peeled, pieced baby potatoes, add 1 tsp Kashmiri red chilli powder
In a pan , add oil and shallow fry the baby potatoes until golden
Grind one chopped onion and two green chillies to a smooth paste
In a bowl, add 1 cup of yoghurt and add 1 tsp Kashmiri red chilli powder, coriander powder , fennel seed powder and whisk well
Now to a pan , add mustard oil, add cumin seeds and allow it to sputter
Next add 1 tsp of red chilli powder and allow it cook for few seconds in the oil, This brings a nice color to the gravy. Be careful not to burn it.
Next add the ground onion paste and cook well until the onions raw small goes and becomes thick.
Add the tomato puree and cook till the oil separates slightly on the sides. If you have used less oil , oil may not show on the side but you can see that the tomato onion paste has cooked well and looks combined.
Next add in the beaten yoghurt mixture and stir it in well.
Cover and simmer it for 5 mins or until the gravy is formed well. You can see the oil floats on the top slightly as shown in the picture.
Next add in kauri methi and salt and mix in well. If you prefer you can add a spoon of sugar to bring out the flavors.
Now add in the shallow fried potatoes and cover it and cook for 5 mins.
Add garam masala powder. adjust consistency at this stage, if you want more runny gravy add 1/2 cup of water and then cover and simmer it for 5 more mins
when the oil starts separating from the sides you know your dum aloo is ready.
garnish with a little bit of fresh cream, ghee and coriander leaves. Enjoy with pulao or roti.