Boil baby potato for 2 whistles and then peel the potato.
Heat 1/2 cup of oil in a pan and cello fry the baby potato till turn light brown.
After that transfer the baby potato into a plate and keep aside.
Now, heat oil into another pan and add bay leaf, black cardamom, green cardamom, cinnamon stick, clove, and black pepper. Mix it well.
Also, add cumin seeds and sliced onion and stir fry till onion turns into dark brown.
Furthermore, add ginger-garlic paste and dash of water and mix it well.
Also, add turmeric powder, cumin-coriander powder, red chili powder, and green chili into the pan. Mix it well and add hung curd, stirfry continuously for 5 minutes or till one boil come into the mixture.
Now, add salt into the pan, mix it and cook till oil released on top of the gravy.
After that, cool the mixture completely then blend it and make a smooth puree.
Now, Filter the puree and add 1/2 cup of water into the puree.
Heat a pan and pour the puree into the pan. Also, add cashew puree into the pan and mix it well.
Now, add cooked baby potato, sugar, and kasuri methi into the pan. Mix it well, cover with a lid and cook for 5 to 10 minutes on medium flame.
Transfer dum aloo to a plate and garnish with fresh cream and kasuri methi.