Take out the potatoes and peel them lightly. You can also keep the skin if you want. After making sure they are clean enough, dice the potatoes in 1 ½ inch bite size cubes.

Add ½ tsp of salt to the water. Make sure that the potatoes are soft enough, but too soft that they have already become soggy. Check by pricking a piece of them with a fork. After cutting the potatoes, cook them in a boiler for about 5 minutes at medium to high flame.

When the potatoes are boiled, drain the water and put them in a bowl. With a fork, prick the potatoes so the gravy you are going to cook later enters the potatoes. It will ensure the taste and texture of the potatoes.

Take a saucepan and pour the oil. Add the chopped onions and ginger. Stir for 30 seconds and then add the spices. Add fennel seeds, cinnamon, cardamoms, cloves, bay leaves, caraway seeds, turmeric powder, chili powder, and coriander powder. Keep stirring the mixture till its aroma rises.

Add garlic and a bit of water to the pan so the spices don’t get burned. After that, add the Garam Masala and cook for 3 more minutes for the spice mix to get ready.

Pour the potatoes into the spice mix and stir for some time. After 5 more minutes, pour the remaining water into the pan and mix well.

After preparing the gravy, cover the pan with a lid and let it cook for 10 minutes. Keep the heat at medium to low flame to ensure the steam cooking.

Taking off the lid, you will see a slightly thick consistency of the gravy. At this moment, put the chopped coriander leaves and mix together with the gravy. Let it simmer for 2 minutes.

Your spicy and hot Aloo Dum is now ready. Serve while it’s hot and enjoy your breakfast!