Heat 2 tablespoons of vegetable oil in a pan over medium heat.

Fry the potatoes until they turn medium brown, about 6 to 7 minutes. Remove with a slotted spoon and set aside.

Add the remaining 2 tablespoons of oil to the pan and heat over medium-low heat.

Fry bay leaf, red chili, cardamom, cinnamon, and cloves for a few seconds until fragrant.

Add the finely minced onion and fry until richly browned but not burnt, about 18 to 20 minutes, stirring constantly.

Stir in peeled and chopped fresh ginger, chopped garlic, seeded and minced fresh green chile, turmeric, ground cumin, and sugar.

Add the beef and water.

Lower the heat and simmer, covered, for 30 minutes.

Add in the fried potatoes and simmer, covered, until both the meat and potatoes are tender, about 30 more minutes.

Turn heat very low.

Blend in plain yogurt, ground cashews (or almonds), and salt and remove from heat. Avoid prolonged heating to prevent curdling.

Stir in garam masala.

Decorate with mild onion rings and cilantro before serving.