1. Pressure cook the potatoes.
2. See to that you don`t over cook them.
3. Peel the potatoes and pierce holes with a fork.
4. Take 2 tblsp of oil in a pan and shallow fry the potatoes until they turn crisp and golden brown on all sides.
5. Keep them aside.
6. Blanch the almonds in hot water for ten mins and peel the skin.
7. Grind almonds into a smooth paste along with ginger, garlic, red chillies and tomatoes.
8. Chop onions into thin slices.
9. Heat two tsp of oil in a pan and add cumin.
10. After it splutters, add cardamom, cinnamon and cloves.
11. Fry for just a min and then add the chopped onions and fry till they turn transparent.
12. Now add the above ground paste and fry till the raw smell disappears.
13. Now add the turmeric powder, garam masala powder, kasoori methi, sugar and salt.
14. Mix well and now drop the shallow fried potatoes into the gravy.
15. Simmer the stove and slowly add the beaten curd stirring continuously.
16. Keep the flame in medium and cook closed for five mins.
17. Finally garnish with cut coriander leaves.
18. Hot dum aloo is ready to eat.
19. Serve with butter nan or any Indian bread.

Recipe courtesy: 4th sense cooking