Break the boiled potatoes into big pieces using hands. Keep aside.
Using a pestle and mortar, coarsely crush the coriander seeds, fennel seeds and cumin seeds.
Heat oil in a pot and add crushed seeds, bay leaf, kali ilaichi and kali mirch. Sauté for a minute or less until aromatic.
Add ginger and garlic paste, green chilies, tomatoes, salt, red chili powder, turmeric powder coriander powder and kasuri methi. Mix and add ½ cup of water. Cover and allow to cook until tomatoes are well cooked and oil separates from the gravy.
Now add amchur powder and paprika powder and mix well.
In a small bowl, add gram flour and 1 cup of water and mix well until there are no lumps.
Add this slurry to the gravy. Mix, cover and cook for 3-4 minutes until baisan is cooked.
Lastly add boiled potatoes, green chilies and garam masala. Add some water to make the gravy.
Cover and cook on low flame for just 2-3 minutes until potatoes absorb flavour.
Garnish with chopped fresh coriander and serve with puri or paratha.
