Boil potatoes in a large vessel till the skin of potatoes is tender.
Peel off skin and prick the potatoes across with a toothpick or with a knitting needle.
Heat oil in a deep vessel and fry potatoes till golden brown.
In a separate heavy-bottomed pan, take five Tbsp oil from the already hot oil you have from the fried potatoes.
Then add bay leaves, cloves, cinnamon stick and red chilli powder, a little water, salt and keep on stirring, mash curd in a bowl and add to the pan, keep stirring.
Add 2 cups of water and rest of the powdered spices then add fried potatoes to the gravy and boil on medium flame for 10 minutes.
Coarsely grind brown cardamom and sprinkle into the potatoes, simmer for 5 minutes.
Serve with boiled rice, pulao, nan or chappati.