In a pot/pan, heat 3 tbsp cooking oil. Add the cumin seeds, fennel seeds, bayleaf. Stir fry for 1 minute until aroma is out. Add the chopped onion.

Add the chopped tomatoes, add the powder mixture (chili powder, turmeric powder, coriander powder, cumin powder)

Mix them well. Lower the heat, cook the tomatoes until soft. Add some water if it is needed to avoid it get burned. Cook for 5 minutes.

Season it with salt and pepper.

Add the cooked potatoes. Mix it well in the sauce. Cook for 4-5 minutes until the potatoes get covered with sauce. Add drizzle water if it is needed but not too much.

Switch off the heat, serve the dry potato curry with roti. Roti recipe-- please refer to my egg paratha roll recipe.