Wash the baby potatoes thoroughly to remove all dirt. Transfer them to a large pot, add one glass of water and salt, and boil for about 10 minutes until they are nearly 50% cooked. You can also pressure cook them for one whistle.

Once done, drain the water and allow the potatoes to cool down to room temperature.

Once the potatoes are cool, peel them gently. Using a toothpick or fork, pierce each potato at several places. This step is very important as it allows the potatoes to absorb the flavors of the gravy during dum cooking.

Heat ¼ cup oil in a pan. Add the boiled potatoes and fry them on medium heat until they turn golden and slightly crispy from all sides. Remove them from the oil and keep aside.

In a mixing bowl, add whisked yogurt, Kashmiri red chilli powder, coriander powder, fennel powder, turmeric powder, cumin powder, and salt. Mix everything well to form a smooth, lump-free paste. Make sure the yogurt is at room temperature to prevent curdling.

Heat 2 tablespoons oil in a heavy-bottom pan or kadhai. Add whole dried red chillies and bay leaf. Fry for a few seconds until aromatic.

Now reduce the heat and add the prepared yogurt masala to the pan. Stir continuously and cook for 2–3 minutes until the masala thickens and oil starts separating.

Add the fried potatoes to the gravy and gently mix so they are well coated. Pour in ¼ cup water and mix again. Cover the pan with a lid and cook on low heat for 10 minutes. This slow cooking helps the potatoes soak in all the flavors.

If needed, you can cook for a few extra minutes or adjust water depending on how thick you want the gravy. Remember, Kashmiri Dum Aloo traditionally has a thick gravy.

Add garam masala and chopped fresh coriander. Gently mix without breaking the potatoes. Turn off the heat, cover the pan, and let the dish rest for 2 minutes. This allows the aroma of spices and herbs to settle into the dish.