Ingredients:

1. Small Potatoes : ½ Kg
2. Bay Leaves : 4-5
3. Milk : ½ cup
4. Turmeric Powder : ½ tsp
5. Ginger : 2 pieces, 1 inch
6. Garlic : 3-4 flakes
7. Ghee/oil : 4 tbsp
8. Chili powder : 1 tsp
9. Onions : 2
10. A pinch of Asafoetida
11. Fine Curd : 2 cup
12. Salt to taste

For Masala:

1. Cardamoms : 2
2. Cinnamon : 1 small piece
3. Coriander Seeds : 1 tbsp
4. Black Peppers : 7-8
5. Caraway Seeds : ¼ tsp
6. Cloves : 4-5

Method:

1. Blend masala ingredients together to make fine powder, Keep it aside.
2. Prick the potatoes after removing the peel.
3. Heat the oil in a pan for a minute.
4. Grind onion, ginger and garlic together to make a fine paste.
5. Fry the potatoes on low to medium heat until color turns to light brown. Keep it aside.
6. Take the remaining oil in a pressure cooker.
7. Add bay leaves, onion paste and asafoetida into the oil.
8. Fry it until you get reddish brown mixture, add masala now.
9. Heat mixture for 3-4 minutes.
10. Now add salt, turmeric, and chili powder.
11. Fry it again for one minute, to make gray, add milk now.
12. Add fine curd to above.
13. Keep stirring, add additional water if gravy is too thick.
14. Add potatoes (pricked) to the gravy, and use a pressure cooker to cook this.
15. Remove cooker from heat just before first whistle.
16. Use coriander leaves for garnishing.
17. Your delicious Dum Aloo is ready.