Wash and peel potato, if using baby potatoes make sure all are of them same size .keep aside potato
Take a bowl add peeled potato, salt, red chili powder, coriander powder, fennel (saunf) powder,turmeric powder, kitchen king masala,mix well
Add fresh curd and mix well
Keep aside
Heat a pan with mustard oil, and saute bay leaf,cardamom, cinnamon, and clovef.
Fry ginger ,garlic paste until the raw small goes, add chopped onion pinch of salt ,tumeric powder mix well cover the lead
Add kasuri methi saute until the onion is red color
Add marinated potato and mix well
Cover and cook on a low heat
Stir well time to time
At this stage the gravy must be thick and potatoes fully cooked ,switch off gas
No need water but if you want some water then add 1/2 cup of water
Take another pan heat ghee add cumin seeds, hing and 1/2 tsp kashmiri red chili powder
finely pour the tempering over cooked dum aloo
Sprinkle coriander leaves
Transfer dum aloo to a serving bowl. Keep covered until dum aloo is served
4 servings