Remove the skin from the potatoes by rubbing vigorously, then crush lightly with the side of a heavy knife or a grinding stone.
Put the ground spices in a small bowl, add 4 tablespoons of water and mix together.
Heat the ghee in a kadhai or large, heavy-based pan over medium heat, add the bay leaf, chillies and whole spices, and stir-fry for about 1-2 minutes, or until they turn darker.
Add the ground spice mixture and stir-fry for 30 seconds, then add the potatoes. Stir to mix well and pour in 750ml / 1 1/4 pints (3 1/4 cups) water. Bring to the boil, then reduce the heat, season with salt, cover, and simmer for about 10 minutes.
Uncover, mash the potatoes a little with the back of a ladle or wooden spatula and simmer for a further 2 minutes.