Heat ghee on a medium heat and add cinnamon stick and star aniseed. Once fragrant add bay leaf, onion and curry leaf. Saute until onion is slightly brown
Then add the ginger/garlic paste. Fry for a minute and then add all the spices and fry for at least 2 minutes. Add a few drops of water if required.
Add the beans, season with salt and mix well. Cook for 10 minutes. Add the tomatoes and cook for a further 5 minutes
Add a cup of water. Cover and cook until beans are soft. You can add a little more water during cooking time if it dries out.
Add the potatoe and more water if required, another half cup Add another half cup and cook on a low heat. Please note the amount of water required depends on how much gravy you want and also depends on how fast or how soft your potatoes cook. Some potatoes cook really quickly and therefore you have to ensure your beans are soft before adding in the potatoes and be careful not to add too much water. If your potatoes are a more firm and takes longer to cook you may require more water as the longer the cooking time the more the gravy will reduce.
Garnish with coriander