Boil potatoes in salted water for 8 minutes until tender and drain.
Fry potatoes in oil for 5 minutes until golden-brown, then add turmeric and fry for 30 seconds.
Heat oil in another pan and fry bay leaves for 1 minute before stirring in asafoetida.
Fry onions for 5 minutes, then add garlic and ginger for another 5 minutes until golden.
Add chilli powder, cumin, coriander, amchur, turmeric, and salt and fry for 1 minute.
Stir in tomato passata, green chillies, and 100ml of water.
Add fried potatoes, cover, and cook for 10 minutes on medium heat.
Mix in peas and garam masala and cook uncovered for 4 minutes.
Garnish with fresh coriander and serve.