Prepare a paste using the tomatoes, cilantro, green chillies and ginger and keep aside.
Heat oil in a large non-stick skillet.
Add the bay leaf, green cardamoms, garlic flakes and the paste.
Cook on medium flame till the oil starts leaving the sides of the pan.
Add the red chilli powder, 1 tsp salt, turmeric powder, corriander powder, kasoori methi (mix between your palms before adding this in order to crush it really well) and water as required for gravy depending on how much gravy is desired.