First grind all the ingredients under Dum Aloo Masala into a smooth powder. Set this aside.
In a pan, heat 1 tablespoon oil and fry potatoes until golden brown on all sides. Remove them from pan and set aside.
In the same pan, heat 1 tablespoon oil and add 2 dried bay leaves. Next add finely chopped onions and fry until translucent.
Next add ginger garlic paste and fry until raw smell is gone.
Add tomato puree and cook well until the gravy thickens. Next add turmeric powder, red chilli powder, garam masala powder, sugar and salt. Cook again for 4-5 mins until the raw smell goes off.
Add water as needed and add golden fried potatoes. Cook on low flame for 12-15 mins until the gravy thickens.
Garnish with coriander leaves. Serve hot with any Indian bread.