Heat the oil in a medium deep dish pan or ‘kadhai.’
Add cumin seeds (jeera) let it crackle. Add in the chopped green chillies followed by the chopped tomatoes.
Now tear the bay leaf from the middle and put it in the pan.
Add chilli-ginger paste, stir and let it cook for 5-6 minutes in medium heat.
Sprinkle in salt to taste( about 1 teaspoon), red chilli powder, cumin powder, coriander powder, mix them really well mashing the tomatoes. Cook for 7-8 minutes.
Now add the diced boiled potatoes, mix it with the tomato gravy and add the 75 grams( 1 unit) mashed potatoes. Mix well.
Add water , mix it and let it simmer for 8-9 minutes in slow heat.
Heat off, serve it hot garnished with freshly chopped coriander leaves.