Heat oil in a large deep pan.
Add bay leaf, black cardamom, green cardamoms, mace, cinnamon stick, cloves, star anise and cumin seeds.
Add onions and cook till it becomes translucent.
Add fennel seeds along with grated ginger. Cook for 1-2 minutes.
Add tomato, tomato puree and salt with 2 tablespoons of water.
Add yoghurt and spice mixture. Let the gravy cook for 5 minutes
Add fried potatoes and 1 1/2 cups of water. Mix, close the lid and cook for another 10 minutes on low to medium flame.
Open the lid and add 1/2 teaspoon of garam masala and finely chopped coriander leaves. Finally, mix and turn the heat off.
Dum Aloo is ready.