INGREDIENTS:

Potatoes- 10 nos of small potatoes boiled in salted water.
Onion- 1 large finely choppped
Fresh Curd-3/4 cup thick
Bay leaf-1
Hing- a pinch
Red chilli powder- 1 tsp
Turmeric powder- 1/4 tsp
Gnger- garlic paste- 1  tbsp
Coriander seeds-1tbsp
Cumin seeds- 1/2 tsp
Green cardamom- 1
Cinamon- 1 inch
Cloves- 4 nos
Cashew nuts- 08 to 10 nos
Kasoori Methi- 1/2 tsp
Sugar- 1 tsp
Oil-5 tbsp
Coriander leaves- 2 tbsp chopped for garnishing
salt
Water- 3/4 cup

Process to make Punjabi Dum Aloo;

• Boil potatoes in salted water and peel potatoes. 
• Prick the boiled potatoes with a fork and keep aside. 
• Heat 2 tbsp of oil in a pan and add boiled potatoes and shallow fry them  over medium heat till they turn light brown .  
• Grind Coriander seeds, Cumin seeds, Cardamom, Cinnamon, Cloves,Cashew nuts into a dry mix powder. keep aside.
• Take the remaining 3 tbsp of oil in the pan and heat it. Add a pinch of hing and saute for 8 to 10 seconds,add bay leaf and chopped onions 
• saute till onions turn light brown , add ginger garlic paste and saute for another 30 seconds.      
• Add dry mix ground powder made at Step 4  and saute for a minute.

•  Beat Curd and slowly add it in Kadai.
• Add turmeric powder, red chili powder and mix again.  
• Stir continuously for 2-3 minutes or till oil separates.
• Add potatoes, kasoori methi, sugar, salt and cook on low heat for another 2 minutes.
• Add 3/4 cup water and bring to  a boil.
• When it starts boiling , cook covered on low flame till you get the desired consistency of your gravy .turn off the heat . Transfer to  a serving bowl.
• Garnish with chopped coriander leaves and serve with Paratha, Roti, Naan, fried rice.