First, heat the oil in the pan and fry the whole spices like bay leaf, cinnamon stick, and stir them until they turn aromatic.
Then add the red chili powder and saute for 2 mins. After that add the Kashmiri masala paste and mix them well.
Stir the paste continuously for 2 mins and add then add the curd to the pan.
Now mix the curd well with masala paste and cook it for 5 mins by continuous stirring.
Add water if needed and then add the fried potatoes and mix the potatoes well with the masala.
Now cover the lid and cook for 10 mins So that the potatoes can absorb all the flavors.
Finally, garnish the Kashmiri Dum aloo with coriander leaves and serve with roti, Naan, or chapati.