Peel the 6 medium potatoes, cut them into large-bite-sized pieces, and rinse in cold water.
Put the potato chunks into a pot of water, add a large pinch of salt, and bring to a boil. Once they’re becoming tender but aren’t yet completely soft, remove from the heat and drain.
Heat a dry pot over medium-high heat, then add 1/2 cup flavorless oil. Once it’s shimmering, add the 2 teaspoons of panch phoron, chilies, and the 2 bay leaves. Stirring constantly, cook for about 10 seconds, then add the 2 teaspoons of grated ginger and 1 tablespoon of garlic. Keep stirring until the ginger and garlic stop sputtering, about 20 more seconds.
Add the 2 cubed tomatoes, 1 tablespoon of turmeric, and 1 teaspoon of salt. Bring to a boil in the pan, smashing the tomato cubes around the pan as you stir. Once the tomatoes have become soft, about 5 minutes, add the potato cubes and mix well.
Add the 3/4 teaspoon of chili powder (adjust to taste) and the 2 tablespoon of sugar to the pan, stir, then pour in 1 1/2 cups of water. Reduce the heat to medium-low and cover the pan. Cook covered, stirring every few minutes, until the potatoes are soft and coated in a thick gravy, about 20 minutes.
Serve with flatbread, and enjoy!