|Onions||2 , chopped|
|Ginger paste||1 Tablespoon|
|Garlic paste||1 Tablespoon|
|Tomatoes||2 , chopped|
|Yogurt||1⁄2 Cup (8 tbs)|
|Chili powder||1 Teaspoon|
|Turmeric powder||1⁄2 Teaspoon|
|Coriander powder||1 Teaspoon|
|Cumin powder||1 Teaspoon|
1. Heat oil in a heavy bottomed pan and add the bay leaves and onions. Fry them until the onions are slightly browned.
2.Add the ginger-garlic paste and saute for a minute.
3. Now add all the powdered spices along with salt and saute for a minute.
4.Add the tomatoes and stir fry until they are all mushy and the oil starts to separate from the onion-tomato mixture. Add the yogurt and stir fry for a minute.
5. Now add the potatoes and 1 1/2 cup of water. Simmer on low heat until the potatoes are cooked.
6.If you want the gravy to be thicker, then evaporate the excess water by cooking without the lid on.
7. When the desired consistency is achieved, garnish with coriander leaves or some fresh cream.
Serve with bread/rice/biryani/pulao