First, start by peeling and cleaning the echor. Next, cut them into 2 ½ to 3 cm cubes and keep them immersed in water.

Peel and chop the potatoes into medium-sized cubes. Wash and keep the potatoes aside.

Chop the onions and make a puree of the tomatoes with 2 green chilis. Keep them aside.

Now, take a boiling pot and add a sufficient amount of water. Add salt and half tsp of turmeric.

When the water comes to a boil, strain and add the echor pieces.

Let it boil for bout 2 minutes, then turn off the flame and cover the pot. Let the echor stem until half cooked.

After this, drain out the excess water and keep the echor aside.

Take a kadhai or a cooking pot and add about 5 tbsp mustard oil.

Let the oil heat until it smokes a little, then add the potato cubes. Keep the flame on medium and fry the potatoes for a minute.

Add salt to taste, stir, and then cover the kadhai. Let the potatoes cook until tender.

Check if the potatoes are cooked and then transfer them onto a plate.

Now, add oil if needed, and then add the bay leaf (tear it from the middle), cinnamon stick, and cumin seeds.

Stir and fry them until fragrant and then add the ginger and garlic paste.

Stir them continuously and fry them until the raw scent is gone.

To this, add the chopped onions.

Sauté them for a minute and then cover the kadhai. Keep the flame on low to medium.

Stir them occasionally. When the onions turn soft, add in the tomato and green chili puree.

Stir them all together and let the masala cook for about 2 minutes.

After this, add the cumin powder, dry red chili powder, coriander powder, and half tsp turmeric powder.

Stir and combine all the ingredients. Keep the flame on low to medium.

Let the masala cook until the oil separates from it. Keep on stirring continuously.

Now, add about a cup and a half of water to the masala.

Combine them nicely and let the gravy come to a simmer.

In the meantime, take a frying pan and add 2 tsp of mustard oil.

Keep the flame on medium and add salt to taste.

When the masala starts to simmer, add the half-cooked echor and fried potatoes.

Cover and let them simmer for bout 5 minutes or until the echor is fully cooked. Check in between.

Also, add salt to taste.

When the echor is fully cooked, remove the cover and let the gravy thicken.

When the gravy is thick, add one slit green chili to it.

Combine them in and turn off the frame.

Garnish the Echor Chingri with garam masala and gently again combine everything.

Cover and keep it side for about 5 minutes so that the flavors settle in.