firstly, in a thick bottomed kadai heat ghee and saute 1 bay leaf and 1 tsp jeera till they aromatic.
further add 1 inch ginger, 1 green chilli and saute well.
keeping the flame on low add ½ tsp turmeric, 1 tsp chilli powder, ½ tsp coriander powder and saute for 30 seconds.
furthermore add 1 cup water and 1 cup whisked curd. add less water, if you are looking for thick gravy.
stir well keeping the flame on low else there are chance for curd to curdle.
now add 2 large boiled and cubed potato along with salt.
mix well, cover and simmer for 5 minutes or till potato absorbs flavour.
now add ½ tsp garam masala powder, 1 tsp kasuri methi and 2 tbsp coriander leaves. mix well.
finally, serve dahi aloo along with hot steamed rice or roti.