Rinse 5 medium potatoes and add them to a pressure cooker.

Add enough water to submerge the potatoes and 1 tsp salt.

Close the lid and pressure cook for 3 whistles on medium flame.

Let the pressure release naturally, then open the lid and drain the water.

Peel the skin and lightly mash the boiled potatoes. Set aside.

Heat 2 tbsp oil in a deep kadai or pan.

Add bay leaf, cinnamon, cardamom (green and black), cumin, and a pinch of hing.

Sauté for a few seconds until the whole spices release aroma.

Add slit green chillies and finely chopped onion. Sauté until golden brown.

Add 1 tsp ginger garlic paste and sauté until the raw smell disappears.

Lower the flame and add turmeric, chilli powder, coriander powder, and ¾ tsp garam masala.

Sauté for 30 seconds on low heat until the masalas turn fragrant.

Add thinly sliced tomatoes and a pinch of salt.

Cook until the tomatoes turn mushy and mash them slightly with a spatula.

Add mashed potatoes to the masala and mix well.

Sprinkle in 1 tsp crushed kasuri methi and adjust salt.

Add 1.5 cups of water, mix thoroughly, and bring to a boil.

Simmer the curry on low heat for 10 minutes or until the oil separates on top and the curry thickens.

Finish with the remaining ½ tsp garam masala and 2 tbsp fresh coriander.

Stir once and turn off the flame. Serve hot with poori.