Heat 3 tbsp oil in a pan over medium heat.
Add bay leaf, dried red chilies, cloves, cumin seeds, and mustard seeds to it. When they begin to crackle, add the chopped onions and sauté on medium heat for 4 minutes or saute until they are light brown in colour.
Add the green chilies, tomatoes, ginger-garlic paste and sauté for 5 minutes or until tomatoes are mushy.

Add red chilli powder, coriander powder, and turmeric powder to it.
Stir well and cook spices for 2 minutes.
Add 1/2 cup water and mix well. Let it cook for 2 minutes.
Now lower the heat and slowly add the whisked curd and kasuri methi.
Mix well and stir continuously till it comes to a boil.
Let it boil on medium-low heat for 5-7 minutes.

Add water in a large bowl.
Soak your favorite pakoras in hot water for 5-7 mins.
Add 1/2 cup water to the sauce.
Drain pakoras with a slotted spoon and add soaked pakoras and stir well and boil for 3 minutes.
Once you see the oil coming up to the surface add the garam masala powder, salt and mix well. Cook for 2 more minutes.
Stir occasionally.
Transfer the curry to a serving dish and garnish with chopped coriander leaves.
Serve hot with rice or roti.