Directions

• Heat the Oil and Add Whole Spices
  Place a hot pan over the stove and add 2–3 tablespoons of sunflower oil or rapeseed oil. Once hot, add a stick of cinnamon and a bay leaf. Let them gently sizzle in the oil for a few seconds without burning.
• Add Cumin Seeds
  Add 1 teaspoon of cumin seeds to the hot oil. Allow them to sizzle and release their aroma.
  
• Cook the Onions
  Add the onions to the pan. Cook them on medium heat with patience, allowing them to soften and develop a deep golden color. This step is essential for building flavor, so avoid rushing it.
  
• Add Ginger and Garlic
  Grate two chunky garlic cloves and a large piece of ginger. Add them to the pan and cook for another minute, stirring well.
  
• Add and Cook the Tomatoes
  Roughly chop two tomatoes and add them to the onion mixture. (You may use a tin of chopped tomatoes or tomato puree if needed.) Cook on low to medium heat for about 10 minutes, until the tomatoes soften and become mushy.
• Prepare the Potatoes
  While the tomatoes cook, chop 3 medium-sized potatoes into bite-sized pieces, about 1–2 cm in size. You can peel them if preferred, but leaving the skin on is perfectly fine.
• Add Ground Spices
  Once the tomato mixture is well cooked, add:
  1 teaspoon salt
  1 teaspoon turmeric powder
  1 teaspoon garam masala
  2 teaspoons ground coriander
  1 teaspoon chili powder
  Mix everything well to coat the mixture in the spices.
• Add Water and Potatoes
  Pour in 400 ml of water and stir to combine. Add the chopped potatoes and mix again.
  
• Add Chickpeas
  Drain and rinse two tins of chickpeas, then add them to the pan. Stir everything together thoroughly.
  
• Simmer Until Potatoes Are Tender
  Cover the pan and cook on medium to low heat for 15–20 minutes, or until the potatoes are softened. Although the chickpeas are already cooked, simmering allows them to absorb the flavors of the curry.
  
• Finish with Cream
  Stir in 1–2 tablespoons of double cream for added richness. For a vegan option, use coconut cream or omit the cream entirely. Mix well.
• Garnish and Serve
  Finish with freshly chopped coriander. Adjust consistency with a little extra water if you prefer more sauce. Serve hot with naan, chapatis, parathas, rice, pilau, sourdough, or enjoy on its own.