Heat desi ghee on low flame and add mustard seeds, cumin seeds and bay leaves. Allow to splutter.

Add chopped tomato, ginger paste and garlic paste. Cover and cook on low till the tomatoes are soft and mushy.

Add salt, red chili powder, turmeric powder and cumin powder. Stir a few times and add boiled potatoes and boiled chickpeas.

Stir fry for 4-5 minutes and then add chicken stock.

Cover and cook on low for 5 minutes and then mash some of the potatoes and chickpeas to thicken up the gravy.

Lastly add freshly chopped coriander.

Serve with halwa and poori or paratha.

Enjoy!