Add the whole spices in a pot over medium heat (bay leaf, black cardamom, peppercorns, cloves and cinnamon). Once fragrant, add the meat and ginger, garlic and green chilli paste and cook till the meat is no longer pink.

Add water and cover until the meat is about 90% cooked.

You can also use a pressure cooker or instant pot for cooking the meat if you prefer.

Once the meat is cooked, add the powdered spices, turmeric, coriander, cumin, and red chilli mix well. Ensure there is enough water so that the spices don't burn. If needed, add ¼ cup water, add fried onion and mix well; add crushed tomato and cook till well incorporated. Add peeled, cubed potatoes peeled.

Mix well and cook on low to medium heat till oil separates. If you want a saucier curry, add a small quantity of water and all the spices are well incorporated.

Cover and let simmer for 10-15 minutes.

Garnish with cilantro

Serve with plain white rice or roti.

Serve with carrot achar, kachumber, and mango chutney.