Once the water comes to a boil, add the potatoes in it and let them cook until they are softened.
Drain the water and peel the skin from the potatoes.
Heat mustard oil in a pan.
Add potatoes and fry until they turn brown from all the sides. Remove the fried potatoes on a plate and keep aside.
Add hing and green chillies in the same oil and let them crackle for a few seconds.
Now add bay leaf, cloves and black peppercorns and let them crackle for a few seconds.
Add onion and fry until slightly browned.
Now add ginger garlic paste and fry until onions are nicely browned.
Add tomato and yogurt cook for a minute.
Add coriander powder, turmeric powder, Kashmiri red chilli powder, garam masala powder, salt and sugar and cook until oil starts to separate from the sides.
Now add little water if the masala is getting too dry.
Add the potatoes and a cup of water and bring the mixture to a boil.
Cover and cook for 8-10 minutes on low heat.
Add more water if required and bring to a boil.
Garnish with fresh coriander.
You can also boil the potatoes in a pressure cooker. Just cook for one whistle on high heat and remove from heat.Do not overcook otherwise the potatoes will turn mushy.If you don't have baby potatoes, you can use regular potatoes cut into pieces.Prick the potatoes using a tooth pick to make sure masala seeps inside them and they are not bland from inside.