In a pressure cooker add almost ¼ cup of oil. When oil is hot enough add bay leaf, small and big cardamom, cinnamon stick, pepper corns and cumin seed.
Saute spices for few seconds and add chopped onions, ginger, garlic and salt. Mix everything and cook till onions become soft and light brown in color.
Now add 1 cup of water and take 5-6 whistles. After 6 whistles switch off the heat and let the pressure cooker cool down before opening.
In a meanwhile heat 1 tbsp oil in a pan. Transfer boiled potatoes to the pan. Sprinkle some salt, red chilly powder and turmeric powder.
Roast the potatoes for some time till they become golden brown from all the sides and keep them aside.
Also in a mixer, grind together milk and cashews to paste and keep it aside. Now open the pressure cooker and switch on the heat to medium.
Smash all the garlic pieces with your spatula, sauté and cook till onion mixture losses oil. Once mixture loses oil, add cashew paste and cook for a minute.
Now add turmeric powder, chilly powder coriander powder and mix well. Add thick curd and cook till masala loses oil again.
Now add kasoori methi, mix and add roasted potatoes. Saute and cook potatoes in masala for 4-5 minutes.
Now add ½ cup of water and cook dum aloo for 7-8 minutes. Dum aloo is ready to serve. Garnish it with fine chopped coriander leaves and chopped almonds.