Cook the potatoes (with skin) with salt.
Peel the skin off and prick all over with a fork.
Apply 3/4 teaspoon of turmeric on the potatoes and mix well.
Fry in hot oil till golden brown.
Drain onto an absorbent paper.
In another pan, heat oil and add bay leaves and cumin seeds.
When the cumin starts to splutter, add the chopped onions and fry till golden brown.
Add the ground paste and fry for about 2 minutes.
Add tomatoes, chilli powder, cumin powder, coriander powder, turmeric powder, salt and sugar.
Cook till oil separates.
Add the potatoes and toss so that the potatoes are evenly coated with the masala.
Add the powdered spices, water and stir well.
Reduce the heat and simmer for 5 minutes, stirring in between.
Switch off heat and transfer into a serving platter.
Drizzle the ghee over it.