Firstly rinse the baby potatoes well and par boil them in pressure, cooker by adding 2 cups of water, on a medium to high flame so that the potatoes are half cooked.
Drain them and allow them to cool down at room temperature.Peel the potatoes.
Now with a fork poke holes in the potatoes all over.
You can also cut them into half if the potatoes are big.
Mix kashmiri red chilli powder and water and stir well to get a smooth mixture.
Frying potatoes: In a pan heat oil at high flame
Now add the parboiled, peeled potatoes and begin to fry them on a medium flame.
Turn them occasionally while frying, when one side is light golden.
Remove the potatoes with a slotted spoon on an absorbent paper when they are golden and crisp.
For the gravy :Lower the flame and Remove oil (except 1 tsp) from the pan and add cumin seeds and asafoetida powder.
When cumin seeds sizzle, add the red chilli + water solution and stir well. (be careful as the mixture splutters.)
Now add the beaten curd on a low flame and keep stirring continuously, do that the curd does not split.
Now add water and continue to stir and mix.
Then add fennel powder whole spices and ginger powder. stir well.
add the potatoes and season with salt and stir again.
Cover the pan tightly with a lid and cook the kashmiri dum aaloo for 8 to 10 minutes on a low to medium flame. here we are cooking the potato gravy on dum.
The gravy should become thick. Add garam masala and mix well.
Now the kashmiri dum aaloo are ready. Serve hot kashmiri dum aloo with masala pooris, naan, rotis or rice