Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the bay leaves, cinnamon stick, and cloves. Let them sizzle for 30 seconds until fragrant. Add the chopped onion and sauté, stirring frequently, until deeply golden brown, about 8-10 minutes.

Push the onions to one side and add the minced garlic, grated ginger, and chopped green chilies to the hot oil. Cook for about 60 seconds until aromatic, then stir everything together.

Add the ground beef to the pot. Break it up with a spoon and brown over medium-high heat until no pink remains and any liquid has evaporated. Drain excess fat if necessary.

Sprinkle in the cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Stir vigorously for 2-3 minutes until the spices coat the meat and the kitchen fills with aroma.

Pour in the crushed tomatoes or puree and stir well. Season with more salt. Simmer for 5 minutes until oil separates. Add the cubed potatoes and toss to coat in the mixture.

Add 1 to 1.5 cups of water or stock to cover potatoes halfway. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until potatoes are fork-tender.

Remove lid and reduce gravy if too thin. Stir in garam masala and optional yogurt (temper first if using). Finish with chopped cilantro and a squeeze of lemon juice. Serve hot.