Heat little oil in a kadai. Then add the fennel seeds, cinnamon, cardamom, and cloves and saute for few seconds.
Add the chopped onions to the spices, then put the chopped ginger, garlic, and chilli. Saute this until the onions are cooked and turn translucent.
Now put the tomatoes and saute until the tomatoes cook. Switch off the stove and allow this to cool.
Wash the baby potatoes well and pressure cook them for 1 or 2 whistles.
Grind the onion-tomato and spices along with the cashew nuts into a smooth paste.
Peel the potatoes. Heat some oil in a wide non-stick pan. Put the potatoes and stir them around until they becomes light brown in color. Reduce the heat while doing this. When evenly browned, remove and keep aside.
Keep the ground paste, roasted potatoes and all the spices ready.
Again heat some oil in a kadai and add the ground paste and little water if needed and allow to cook.
Let this cook in slow heat for at least 10 minutes. Stir in between until the gravy has thickened.
Now add the turmeric, chilli, coriander and garam masala powders. Also add salt and saute everything together for some time.
Add water according to desired consistency. Put the potatoes and spoon in the cream.
Let this simmer for 3 to 4 minutes.
Finally crush kasuri methi between palms of hand and put this over the simmering potatoes.
Remove the dum aloo on to another bowl. Garnish with freshly chopped coriander leaves.
Serve with any type of Indian flat bread or any variety of pulao rice.