Prick the potatoes and deep fry them till golden.
Drain and remove on absorbent paper.Heat oil in a non stick pan, add onion, ginger garlic paste, cloves, bay leaf, peppercorns, cardamoms and cinnamon stick. Saute till brown.
Add chopped tomato, onion paste and little water. Mix well and allow the mixture to boil.Add garam masala, salt and curd. Toss well add ½ cup water and fried potatoes.Cook on low heat till gravy thickens.