Now to prepare the gravy, heat some oil in a pan and add cumin seeds to it. When the cumin seeds start to crackle, add bay leaf (tej patta), green cardamoms (hari elaichi), cinnamon (dalchini), cloves (laung) and mace (javitri) to the oil.
1 Teaspoon Cumin Seeds (Jeera), 1 Bay Leaf (Tej Patta), 2-3 Cloves (Laung), 2-3 Green Cardamom (Hari Elaichi), 1 Inch Stick of Cinnamon (Dalchini), 1 Tablespoon Mustard Oil or any other Cooking Oil, 1 Strand of Mace (Javitri)
Now add fennel powder (saunf powder), asafoetida (heeng), turmeric powder (haldi) and red chilli powder to the pan and fry for a few seconds.
1 Teaspoon Fennel Powder (Saunf Powder), 1/8 th Teaspoon Asafoetida (Heeng), 1/2 Teaspoon Turmeric Powder (Haldi), 1 Teaspoon Red Chilli Powder
Add ginger, garlic and green chilli paste and fry till they start to brown slightly.
2-3 Garlic Cloves, 1 Inch Piece of Ginger, 1-2 Green Chillies
Then add pureed or very finely chopped onions to the pan. Roast the onions for around 3-4 minutes till they turn golden brown in color.
Then add pureed tomatoes to the gravy and cook for 3-5 minutes till the raw smell of tomatoes goes away.
2 Large Tomatoes
Add coriander powder (dhania powder), garam masala, cumin powder (jeera powder) and salt. Fry the gravy for a couple more minutes or till you see oil starting to leave on the side.
1 Teaspoon Coriander Powder (Dhania Powder), 1/2 Teaspoon Garam Masala, 1/2 Teaspoon Cumin Powder (Jeera Powder), 1 Teaspoon Salt, or to taste
Add curd along with 1 cup of water and let the gravy simmer for a few minutes as it comes to a boil.
1 Tablespoon Curd (Yogurt)
Sprinkle some crushed dried fenugreek leaves (kasuri methi) on the gravy and mix well.
1 Teaspoon Crushed Dried Fenugreek Leaves (Kasuri Methi)
Now place the fried baby potatoes in the gravy. Cover the pan with a lid and simmer the potatoes in the gravy on low flame for around 15 minutes.
Dum Aloo is ready. Garnish it with chopped Coriander Leaves and serve it hot along with Rice or any Indian Bread like Chapati, Naan.