Method:

Heat a pan and add oil to it. Take all the seasoning ingredients in a plate. When oil is hot add the seasonings and fry. Add the sliced onions and fry till golden brown in color. We have to fry the onions till they lose their rawness. Now add the masala paste and fry well. In the paste also we have added onion, so we need to fry the paste nicely to remove the rawness of onions. Then add the boiled potato pieces and mix. Then add the boiled potatoes paste and mix well. Many add corn flour, wheat flour to thicken the gravy. Here we are adding boiled potatoes paste to thicken the gravy. No one will come to know that you have added the boiled potato paste to thicken the gravy unless and until you disclose it. Add water sufficiently and mix. Then add Fried Potols Pieces and salt to taste. Cook covered on slow flame for 15 minutes. Your house will be filled with a nice aroma of Aloo Dum. Transfer this to a serving bowl and remove the bay leaves. it is heard that bay leaves are not good for health when kept for long period in the dish, so remove them when you finish cooking the dish.Serve hot garnished with chopped coriander. This dish can be served with Rotis, Parathas, Naans, Pulaos or even with plain rice.

Tips : If you allow the dish to have a standing time for 2 to 3 hours before serving the taste enhances because the salt and other ingredients seep into the potatoes. It is for sure to become lip licking

If you use baby potatoes the looks of the dish enhances. Don't forget to prick the boiled potatoes with a fork before adding to the masala in the pan.

You may moderate the gravy quantity as per your liking. Some like to have