Peel off and prick baby potato.

Make a mix of curd all masala powder, sugar, salt, potato and keep aside for marination.

Heat a wok with some oil and add bay leaf and cumin seeds to allow splutter. Add asfoetida and add marinated potato along with masala mix curd. Add 1/2 cup hot water if required. Mix properly and cover with lid.

Check potatoes are soft or not if soft and gravy is thicker then dum aloo is ready for serving.