In a pan add oil and add in the bay leaf, chopped green chili, and ginger garlic paste.

Add the besan and kasoori methi.

Saute till the raw smell of the ginger garlic paste goes off.

Cook in medium flame.

Add in finely chopped onions.

Cook till the onions are nicely cooked and turn slightly golden brown.

Puree 2 tomatoes and keep aside.

Cut the boiled potato into big cubes.

Once the onions are cooked, add the red chili powder, salt, garam masala, turmeric powder, and coriander powder.

Mix well and cook for a minute. As we are adding curd in this recipe, you can add 2 tsp red chili powder. This will not be too spicy.

Add the yogurt to the pan now.

Mix well and cook for 3 minutes in a medium flame.

When it starts leaving oil on the sides, add in the tomato puree.

Mix well and cook for 3-4 minutes.

Add ½ cup of water while cooking this mixture.

Now add in the potatoes.

You can replace the potato with pan-fried ladies finger or paneer too.

Mix well and cook this for 2 minutes.

Switch off the flame.

Garnish with finely chopped coriander leaves.

This can be served with naan, chapati, jeera rice, and pulaos.