In a heavy bottom pan, heat 3 tablespoon Mustard Oil until it is smoking hot. Add 1 teaspoon Cumin Seeds, 1 Dried Bay Leaf, 2 Cloves, 1 Cardamom, 1 Cinnamon Stick and ¼ teaspoon Asafoetida.
As they splutter, add 1 finely chopped green chilli and 1 teaspoon ginger garlic paste. Fry for a couple of minutes.
Now add 1.5 tablespoon gram flour and 2 teaspoon kasoor methi.
Fry on low flame until the gram flour is nutty and fragrant.
Next add 1 large onion finely chopped.
Fry on low flame until the onions are golden brown. Stir them constantly in the meanwhile. Now add 1 tablespoon Kashmiri red chilli powder, 1 teaspoon coriander powder, ¼ teaspoon turmeric powder and ½ teaspoon garam masala powder.
Cook the spice powders for 2-3 mins on low flame. Add ½ cup thick fresh curd and mix well. Cook it until the oil is oozing from the sides.
Now add ½ cup tomato puree. Cook on low flame until the oil is oozing from the sides and there is no raw taste of tomatoes.
Add boiled potatoes and add salt as needed.
Now add about ½ to ¾ cup of water and let it cook on low flame for 10-12 mins with a lid on.
As the gravy thickens and oil floats on top, garnish with fresh coriander leaves and remove from heat.