Boil potatoes till they are tender but not falling apart. Peel and cut into large wedges.
Grind the poppy seeds, coconut, and cashewnuts.
Heat oil in a large frying pan/ or kadhai. Fry the cinnamon, cardamom, cloves, bay leaf, and peppercorns. Add the green chillies and fry for a minute. Add the tomatoes and salt. Cook till oil starts to separate.
Add the potatoes and fry for 5 – 10 minutes. Now, on low flame, add the curd and some water if needed. Simmer for 10 minutes. Do not boil or the curd will break. Add chopped coriander for garnish and serve.