Boil the potatoes, peel them, and prick each with a fork.
Heat oil, add the boiled potatoes and fry until lightly golden. Remove and set aside.
In the same oil, fry bay leaf, cloves, onion, ginger, tomato, cardamom, cashews, and black pepper until golden. Take off the heat.
Grind green chili and ginger together into a smooth paste.
Heat oil again, add cumin seeds; once they sizzle, add the prepared paste and cook until the raw smell disappears.
Stir in turmeric, cumin powder, red‑chili powder, coriander powder, and salt. Mix well.
Add cream and butter, let it come to a gentle boil.
Add the fried potatoes, cover, and simmer for 5 minutes.
When the gravy thickens, sprinkle kasuri methi, mix, and turn off the heat.Your spicy _dum aloo_ is ready. Serve it with cira‑rice, paratha, or naan.
