In a frying pan or kadai, take mustard oil and when it starts to smoke, add bay leaf, dried red chili, cardamom, cinnamon and cloves. Let them form a colour and start releasing oil.
Add the sliced onion and stir fry them over high heat. After a couple of minutes, add ginger paste and garlic paste. Continue story frying. Reduce the flame if the ginger paste starts to brown too much.
Add the potatoes, chopped tomatoes, salt, turmeric powder, red chili powder and mix everything thoroughly.
Keep the flame high for a minute and stir fry. After that reduce the temperature and sprinkle some water. Cover with a lid, lower the flame and let it cook slowly for 8 to 10 minutes.
Keep a watch over the potatoes. Depending on the size of the cut, the temperature of the flame, the potatoes will cook.
Keep stirring from time to time and while the potatoes are cooking, you need to prepare the fish roe fritters.
Crush the fish roe fritters or macher dim into a grainy texture and keep it ready.
Once the potatoes are cooked, add the fish roe grains to the frying pan. The amount of fritters you want to use is upto you. If you want less fish roe and more potatoes, do so and keep some fritters to be eaten on the side or cooked later.
Add sugar and adjust the seasoning. Mix everything and add Bengali garam masala, ghee, split green chilies and fry them together.
When everything has come together and the fish roe grains have also mixed with the spices, check the seasoning once more and add more last if required.
Once done, turn off the heat. Serve the macher dimer torkari with steamed rice.