- Peel boiled potatoes and prick them with a fork.
- Heat 2 tablespoons oil in a pan. Add boiled potatoes and shallow fry them over medium flame until they turn light brown. Drain and transfer to a plate.
- Grind coriander seeds, cumin seeds, cardamom pod, cinnamon, cloves and cashew nuts into a dry mix powder. Keep aside until called for use.
- Heat remaining 3 tablespoons oil in the same kadai over medium flame. Add a pinch of asafoetida, bay leaves and finely chopped onion. Sauté until onion turns light brown or for approx. 1-2 minutes. Add ginger garlic paste and sauté for 30 seconds.
- Add dry mix powder (prepared in step 3) and sauté for a minute.
- Beat the curd, slowly add it to kadai and mix well
- Add turmeric powder and red chilli powder and mix again. Stir continuously until oil starts to separate, for around 2-3 minutes.
- Add shallow fried potatoes, kasuri methi, sugar and salt, cook on low flame for 2 minutes.
- Add 3/4 cup water and bring it to boil over medium flame.
- When it starts to boil, cook covered on low flame until you get the desired consistency of gravy, it will take around 3-4 minutes. Turn off the flame and transfer it to a serving bowl.
- Garnish punjabi dum aloo with coriander leaves and serve hot.
