Dice the boiled potatoes and set aside.
Heat a heavy bottomed pan like a wok and add oil and ghee to it.
Reduce heat to medium and add cumin seeds, asafoetida, ginger, dry red chillies and a pinch of salt.
Once the ginger browns add the bay leaf and turmeric. Stir and then add the tomato puree with the slit green chilli. Cook on medium low stirring occasionally for 10 minutes till the puree thickens.
Look for a rich dark color for the gravy before adding the spice mix to it. Stir well and cook for 2 minutes on medium low.
Next add the potatoes, check for salt and 1 cup of warm water. Bring to a simmer. Cover and cook on medium heat for another 7 minutes.
Check for salt. Mix in chopped cilantro and take off the heat.
Serve hot with your choice of bread.