Place whole potatoes in pressure cooker. If you don't have pressure cooker, you can boil potatoes anyways you want to. Add water.

Pressure cook for 1 whistle.

Take out potatoes from the pressure cooker and let them turn slightly cool so that you can touch them comfortably.

Remove their skin.

Pierce all the potatoes very well from all sides around one by one using a toothpick. Avoid using fork because it may cause your potatoes break. This step is important because it will help the flavours to enter inside potatoes.

For Air frying, put the potatoes in greased air fryer basket and brush them with mustard oil.

Air fry @200C for 15 minutes or until they turn brown. Alternatively you can deep fry them in mustard oil till they turn golden brown from all sides.

In the meantime, take curd in a bowl and add Kashmiri red chili powder, dry ginger powder, fennel seeds powder, hing and salt.

Give them a good mix and keep aside.

Take a pressure cooker and add 3 tablespoons of mustard oil in it. Again, you can make it in regular pan if you don't have pressure cooker.

Cook oil till the smoking point and switch off the heat to bring down the temperature of oil because spices will burn in too much hot oil.

Add cumin seeds, black cardamom and cloves.

Cook till cumin splutter.

Add curd mixture and immediately sauté otherwise curd gets curdled. Sauté till curd begins to boil.

Drop fried potatoes and mix them properly with the spices. Handle gently and don't over do otherwise potatoes may break.

Put the lid of pressure cooker on and go for 2 whistles on high flame.

Your kashmiri dum aloo are ready. Serve hot with rice or roti after garnishing with crushed roasted cumin seeds.