Kashmiri Dum Aloo can also be made in microwave.  

Baby Potatoes - 18 to 20 

Kashmiri Chillies - 5 to 6 nos or 1 tsp of Kashmiri Chilly Powder.

Curd - 2 cups unsour.

Oil to deep fry

Cardamom powder - 1/2 tsp (optional)

Dry ginger powder - 1 tsp

Fennel Powder - 2 tbsp

Gingely oil - 1/4 cup (Mustard oil can also be used, if taste and smell can be tolerated)

Clove - 2 nos

Asafodeita - a pinch

Roasted Cumin powder - 1/2 tsp

Garam Masala powder - 1/2 tsp

Salt to taste

Wash and pierce the potatoes with fork. Micro high the potatoes for about 5 to 7 mins by placing the potatoes directly on the turn table. 

Make a paste of Kashmiri chillies and whip it with the curd.

In a microwave glass shallow container add 1 tsbp of oil and 1 tbsp of ghee for about a min. Add the curd paste and cover it with a lid and cook in microwave high for 3 mins and medium high for 4 mins. Add the potatoes and cook in micro high for about 4 to 5 minutes.