At first, peeled the potatoes and cut them into a cube shape.
Put them into a pressure cooker along with a sufficient amount of water and 1 tsp of salt.
Cover the lid and pressure cook them until one whistle.
Heat a frying pan with 2 tbsp of oil.
Add five-spice mix (panch phoron) along with 2 bat leaf, cinnamon, clove, and cardamom.
Temper for 10 seconds, then add 1/2 tsp of turmeric powder and stir a little.
Then add 1 tsp of coriander powder and 1 tsp of cumin powder. Stir well.
Thereafter add 1 tbsp of ginger paste and saute. Also, add 1 chopped tomato and saute in medium flame until the mixture starts to release oil.
Add 2 tbsp of cashew paste and continue stir. At this time, add salt. This will help to speed up the saute process.
Add 1/2 tbsp of crushed kasoori methi. Then add 2 slits green chili.
After all the saute is done, add the boiled potatoes and start mixing.
Then add a sufficient amount of water for gravy and stir a little. (do not over stir, otherwise the potato become mushy.)
Add chopped coriander and give a little mix.
Now add 1/2 tbsp of hot spice powder, give a little mix and your shahi aloo dum is ready to serve.