Heat vegetable oil in a large saucepan. Add potatoes and stir well. Reduce the heat to low and cook very gently, stirring occasionally, for 10 minutes.

Add the onion and garlic; continue to cook over the low heat for another 10 minutes or until potatoes are fork tender. Crumble in the red chilies and bay leaf. Add chili powder, tumeric and garam masala. Cook for an additional 5 minutes stirring once or twice.

Stir in the cilantro and serve immediately.

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