Fry your onions with paste and bay leaf.

Once brown, add your Keema and all the above seasoning.

Mix and add your tin tomatoes and green chilies.

Cover the lid for 10-15mins on low heat.

Uncover and increase the heat, bhun Keema until oil has released and water had dried.

Add your potatoes and mix.

Add 2 cups of water and lower the flame, add some kasuri methi and cover with a lid for another 10-15min.