Wash the baby potatoes well and parboil or partially cook them in a large pan of water.
Transfer the parboiled potatoes to other vessel filled with cold water and let it cool.
Peel all the potatoes and prick each potato lightly with a fork.
Heat a pan and dry roast coriander seeds, cumin seeds, black cardamom, peppercorn, fennel seeds and dry red chillies on a high heat for about a minute.
Grind all the roasted ingredients with cloves, cardamom and dry ginger.
Pour about 2 tbsp of oil in a flat pan and shallow fry the potatoes till they turn golden brown in colour or you can deep fry them for a better crust.
Take out the potatoes and drain on a tissue paper.
Heat oil in a pan and add asafoetida powder to it.
Pour a tablespoon of water in ground spices, pour this into the pan and cook it for 2 minutes.
Whisk the yogurt well and add it in the pan.
Add sugar (optionall) and shallow fried baby potatoes in the pan, cover with a lid and let it simmer for 10-15 minutes on medium heat. Add salt.
Cook till the gravy thicken and oil starts floating over the pan. At this stage you can give ‘Dum‘ to the curry by placing it over a hot griddle.
Cover the pan with a lid and place it on a hot griddle and let it cook on slow heat for 15 minutes.
Turn off the heat and serve the Dum Aloo curry with plain rice or India flat breads.