Mix the gram flour into the yogurt and set aside.

Boil the potato cubes (with enough salt) till just cooked through and drain. set aside.

In a non-stick kadahi, heat the ghee and add the mustard seeds.

When they splutter, add the cumin seeds, fennel seeds and nigella seeds and reduce the heat to medium (you dont want the seeds to burn). also add the cloves, cinnamon and bay leaf.

When the seeds have had about 30 seconds in the ghee, add the yogurt-besan mixture and mix well.

Add the turmeric, red chilly and dhania-jeera powders. stir to combine.

Toss in the cooked potatoes with 1/2 cup water and salt. stir to coat the potatoes with the gravy.

Add half the chopped coriander and cook covered over a low flame for about 5 minutes.

Check for seasoning, and add more salt if required. also add a pinch of sugar at this stage (just to balance the flavours).

Add the remainin chopped coriander and take it off the heat.

Serve immediately with hot chappatis.