Half boil the potatoes and remove the skins.
Chop and deep fry the potatoes in oil till golden brown.
Heat 2 tbsp oil in a pan and, when it is hot, add cumin seeds and bay leaves to it.
Add sliced tomatoes, chili, turmeric and sugar.
Stir fry for 2 minutes and then add beaten curd, ginger, salt, sugar and asafetida.
When the masalas are cooked add the fried potatoes and fry with the masalas.
Add 1/2 cup water and simmer on a slow fire till the water dries up and the potatoes are fully cooked.
Sprinkle garam masala and remove from fire.
Garnish with coriander leaves.
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