Heat a saucepan with oil. Fry the onion slices, cinnamon sticks, cardamoms and cloves.
Add the turmeric, red chili, ginger-garlic, cumin, onion, garam masala and coriander pastes when the onion slices turn a bit brown in color. Cook until the water released dries up to form a thick gravy with oil floating on top. ( Koshano).
Add the meat pieces, stir and cook for 10 minutes.
Add the potatoes and 3-4 cups of water. Allow the meat and potatoes to cook.
Sprinkle salt and cook until the water dries to form thick gravy, with oil simmering on top. By now, the meat should become tender and potatoes soft.