Heat your cooking oil then add the onions together with your whole spices (cinnamon sticks, cloves, aniseed, and jeera). Once onions turn golden brown, add the ginger, garlic, chillies, and curry leaves. Thereafter, add your chilli powder, dhania & jeera powder. Add masala and allow masalas to roast for 2 -3 minutes on low heat. Add meat together with salt to taste and stir well to ensure your meat is well coated with spices. Leave to braise for 5 minutes on low heat, then add tomato puree and cook for approximately 10 minutes until the oil separates from the masalas. Add 2½ cups of boiling water and allow to cook for approximately 40 minutes on medium heat. When the meat is almost done, add potatoes and ¾ cup of boiling water. Allow to cook until potatoes are soft. Garnish with dhania.