Preparation Time: 15-20 minutes
Prick the boiled potatoes with a fork and set aside.
In a large pan, heat the oil over medium heat. Add cumin seeds, bay leaves, cloves, cardamom pods, and cinnamon stick. Sauté until fragrant.
Add the chopped onions and cook until golden brown.
Add the ginger-garlic paste and cook for another 2 minutes.
Add turmeric powder, red chili powder, coriander powder, and salt. Stir well.
Add the tomato puree and cook until the oil separates from the masala.
Lower the heat and add the yogurt, stirring continuously to prevent curdling.
Add the pricked potatoes to the gravy. Cover and cook on low heat for about 20-25 minutes, allowing the potatoes to absorb the flavors.
Sprinkle garam masala and mix well.
Garnish with fresh coriander leaves.
