Step-by-Step Instructions

1. 1.Prepare the tomato-ginger-chili paste

   Add chopped tomatoes, ginger, and green chilies to a blender jar. Blend until a smooth paste is formed.

2. 2.Temper the spices

   Heat 2-3 tablespoons of oil in a pan. Add 2 bay leaves, 1 teaspoon of cumin seeds, and a pinch of asafoetida. Sauté for 15-20 seconds until fragrant.

3. 3.Cook the tomato masala

   Pour the blended tomato-ginger-chili paste into the pan. Add 1 teaspoon of red chili powder, 1.5 teaspoons of coriander powder, and 0.5 teaspoon of turmeric powder. Mix well and cook the masala on medium heat for 5-7 minutes, stirring occasionally, until the oil separates from the mixture.

4. 4.Add potatoes and chickpeas

   Add the cubed boiled potatoes to the cooked masala and mix thoroughly. Then, add the boiled chickpeas along with some water (if needed for desired consistency) and salt to taste (if not already added with chickpeas). Stir everything together.

5. 5.Simmer the curry

   Cover the pan with a lid and let the curry simmer on low to medium heat for 5-8 minutes, allowing the flavors to meld.

6. 6.Finish and garnish

   Remove the lid. Add 1 teaspoon of garam masala and 2 tablespoons of chopped fresh coriander leaves. Stir well. Remove the bay leaves before serving.