Ginger garlic paste-1tsp
Bay leaves-2nos small
Coriander leaves for garnishing
Salt to taste
Oil as required
Wash the potatoes and prick them with fork all around,so that masala goes well inside.Boil them for 5 to 8 minutes till they are cooked but see it is not over cooked.
Grind onions and ginger garlic paste together and keep aside.
Grind tomatoes also separately and keep aside.
Heat a kadai with required oil,add cloves,cinnamon,cardamom,bay leaves and cumin seeds. once the cumin seeds start splutter add onion and ginger garlic paste and stir them well till the raw smell goes out.Then goes the tomato puree and again stir all the masala well till oil oozes out.Add chilli,coriander ,amchur and turmeric powder and mix well.
Remove the kadai from hob and add curd and mix well.Why i have removed the kadai from the hob and added curd means it prevents from curdling.Again keep the kadai on hob and add boiled baby potatoes ans stir well so that all masala goes well into the potatoes and add required salt and little water and cover it with lid and cook on slow flame for 10minutes.Then remove the lid and mix well at this time the gravy should be thick and potatoes should nicely coated the masala.Again cook them for few minutes and medium flame by adding garam masala and chopped coriander leaves.Finally transfer it into a serving bowl and enjoy delicious and tasty Dum Aloo with chapati's..