Peel boil potatoes and prick them with a fork
Put in airfryer for roast instead of shallow fry
Heat oil in a pan or kadahi, add a pinch of asafoetida (hing) and bay leaves
Add Chopped onion, saute until onion turns light brown, it takes 2-3 mins.
Add ginger/garlic paste and saute for 1 min.
Grind green cardamom, cloves, cashew nuts,
Add all dry ingredients except turmeric, red chili and salt and mix well and saute for 1 min.
Beat the curd, slowly add in a kadahi and mix well.
Add turmeric powder and red chili powder and mix again.
Stir continuously until oil starts to separate for around 2-3 mins.
Add baked potato , kasuri methi and sugar and salt
Cook on low flame fro 2 mins.
Add 3/4 cup of water and bring it to boil over medium flame
when it start to boil, cook covered on low flame until you get the desire consistency of gravy it will take around 3-4 mins.
Turn off the flame and transfer it to serving bowl.
Garnish Punjabi dum aloo with fresh coorinder leaves and sereve hot.
Note :- Make sure that curd is not sure otherwise curry will taste sour.
NOTE1
