Heat oil in a pan, add fennel seeds,bay leaf,cinnamon stick, clove and let it splutter, add finely chopped onions, green chilli, red chilli and ginger garlic paste, saute till onions become transparent.
Then add chopped tomatoes and saute for two minutes, then add the boiled potatoes, turmeric powder, salt and add 2 cups of water and cook on medium flame for 5 minutes.
Mix the gram flour with 2 tablespoon of water, stir in slowly in to the potato mixture, cook on low flame for few more minutes until the gravy thickens.
Garnish with chopped coriander leaves and serve hot with pooris or rotis.
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