Boil potatoes in pressure cooker with 3 cups of water at high heat. Once pressure start building up bring down the temperature to medium and cook for 2-3 whistle. Please, do not over cook. Once its done, turn off the heat and let it cook naturally and leave the potato in water till cool down.
Once cools down, peel all potatoes and keep it aside.
Make a powder of all whole garam masala spices using stone/metal pestle. Keep it covered aside.
While potatoes are boiling, prepare for curry. Heat oil in kadhai at medium heat. Once oil is hot, add cumin seeds and bay leaves. Wait till cumin seeds gets brown. Add onion, salt and ginger-garlic paste and sauté it until onion gets golden brown color.
Add tomatoes and sauté it till tomato gets mossy.
Add coriander, cumin powder, chili powder, turmeric powder, chole masala powder and black paper powder. Sauté it for 1 minute or till masala gets nicely fried.
Add peeled boiled baby potatoes in to masala and sauté it for 2 minutes. Stir continuously to avoid getting burnt.
Add freshly grounded garam masala and water, adjust the liquid consistency of curry as per your taste. Mix and cover it and let it cook for 2 minutes at medium heat. Once its done, turn off the heat and keep it covered. Garnish with coriander leaves and serve.
Delicious aromatic dum aloo are ready to be served for lunch or dinner.