Heat oil in the pan, sauté whole spices like Bay Leaf (2), Whole Clove (2), Peppercorns (2), and Cinnamon Stick (1) along with Dried Fenugreek Leaves (2 tablespoon) for 4-5 minutes. Fry till the dried fenugreek leaves release a nice aroma.
Now add Onion (1) along with Cashew Nuts (1/3 cup) and sauté till the onions turn translucent.
Next, add the Tomato (2) and some Kosher Salt (1 teaspoon). Cook till the tomatoes turn soft.
Pour the Milk (3/4 cup). Cover with lid and let it cook for 10 minutes or till it comes to a boil. Take it off the flame.
Let this mixture cool down and then transfer it to a blender. Grind it to a fine smooth paste and set aside.
You need to boil the potatoes al dente first just until they turn soft. Add the Baby Potato (250 gram) to a microwave-safe bowl and microwave them for 10 minutes, or you can boil them using any method convenient to you. Be careful to not overcook them or they will break apart. Test by sticking in a fork and if it goes in smoothly, the potatoes are done.
Once done, peel and prick them at a few places using a fork or toothpick. This is done so that they absorb the flavors of the masala well and helps the potatoes become spongy.
Heat Oil (as needed) in the pan and shallow fry the mini potatoes till they turn light golden. Keep tossing and turning them so that they fry evenly.
Add Buttermilk (2 cup), Salt (1 teaspoon), and Green Chili Pepper (2) to a bowl. Give it a stir and keep it aside for now.
Strain the fried little potatoes in paper towels and then immerse them in this buttermilk mixture. Let it rest in there for 15-20 minutes at-least. You can prick them once more after frying if needed.
In the same pan, heat Cooking Oil (1 tablespoon). Add and sauté the Ginger Paste (1 tablespoon), part of Fresh Cilantro (1/8 cup), Garlic (5 clove), and Green Chili Pepper (2) for 2-3 minutes or till the smell of raw garlic goes away.
Then add the prepared onion-tomato masala paste to the pan along with Granulated Sugar (1 teaspoon) and continue to sauté for another 2-3 minutes. Add water according to your desired consistency.
Sprinkle Paprika (2 teaspoon) and Garam Masala (2 teaspoon) on top. Give it a stir.
Lastly, add the soaked mini potatoes minus the buttermilk. Don't add the buttermilk, you can serve it along with Dum Aloo, later. Give the mini potatoes a light mix so that they don't break. Cover the pan and let it cook for another 5-7 minutes.
Garnish with Fresh Cilantro (1/8 cup) and some Kasuri methi, then take it off the flame. You can also squeeze lemon juice on top. Serve this delicious Dum Aloo warm with some Indian bread like naan, roti, chapati, puri, or even bhakri.