In the same pan, fry the potatoes till light brown. Keep aside on a kitchen absorbent towel.
Add the remaining oil to the pan, temper with crushed cardamom, cloves, cinnamon and bay leaves. Allow the spices to release their aroma.
Now add the onion paste, cook till the onions are cooked and the paste turns a golden brown. Add the ginger and garlic paste, cook for another 3-4 minutes.
Dissolve the turmeric powder, red chilli powder, coriander powder and cumin powder in a little water to form a smooth paste. Add to the pan, cook till the masala starts to release oil.
Add the fried potatoes and 11/2 cups of warm water, bring to a gentle simmer. Cook till the potatoes are tender.
Sprinkle in the sugar and salt, gently add the fried muithas, cover and cook over a low flame for 4-5 odd minutes till the gravy has thickened.
Adjust seasonings, finish with a generous dollop of ghee and a hearty sprinkle of garam masala powder. Serve hot with rice.