Firstly peel and cut potatoes from center. And poke prick all over the potatoes well with fork.
Further deep frying potatoes upon medium hot oil.
Now heat ghee in a kadhai.
Add cumin seeds, bay leaf, cloves, cardamom and saute ginger garlic paste, onion paste until it become golden brown.
Take a small bowl mix all dry ingredients and add 1 tbsp water, soak for 2-3 minutes
Further add tomato paste saute becomes oil separator.
Further add prepared paste and salt to taste.
Also add curd and for 5 minutes more.
Further add required water and boil for a minute and add fried potatoes also.
Close the lid and allow aloo to cook on low flame for 10 minutes. keep stirring in between if required. this helps aloo to cook completely absorbing the flavours of gravy.
Lastly, add some crushed kasuri methi.
Finally, garnish with coriander leaves and serve dum aloo hot with puri, rice, chapathi or naan.
