Boil the potatoes almost cooked into jacket potatoes, peel off the skin and quarter the potatoes.
Brew the tomatoes, peel off the peel and dice.
Fry the onion cubes in the ghee, add the garlic, ginger, cardamom, turmeric, cumin, chilli, bay leaf and salt and sauté briefly. Add tomatoes, peas and yoghurt and simmer for 5 minutes. Stir in the potatoes and finish cooking. Season again to taste. Arrange on plates, sprinkle with garam masala and coriander greens.