Ingredients:

1. Small Potatoes : ½ Kg
2. Bay Leaves : 4-5
3. Milk : ½ cup
4. Turmeric Powder : ½ tsp
5. Ginger-garlic paste : 1 tsp
6. Ghee/oil : 4 tbsp
7. Chili powder : 1 tsp
8. Onion : 1, Medium size, grated
9. A pinch of Asafoetida
10. Fine Curd : 2 cup
11. 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 one minute.
4. Fry the potatoes on low to medium heat until color turns to light brown. Keep it aside.
5. Add bay leaves, grated onion, ginger-garlic paste, and asafoetida to the remaining oil.
6. Fry it until you get reddish brown mixture.
7. Add masala now.
8. Heat mixture for 3-4 minutes.
9. Now add salt, turmeric, and chili powder.
10. Fry it again for about one minute.
11. 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. You delicious Dum Aloo is ready.