Chickpea curry with potatoes

Heat oil over medium-high heat; add the potatoes cut in about 1 inch cubes.

Stir, then cover on medium-high, uncovering to stir from time to time, until golden brown and almost tender. Remove from the pan.

In the remaining oil, lower the heat and add the whole cumin seeds; let them splutter.

Add chopped onions and a pinch of salt; stir on medium heat until soft and pale.

Lower the heat; add Kashmiri red chili powder, turmeric and curry powder and stir a few seconds, adding a little water so the spices do not burn.

Add grated ginger and garlic and chopped green chilies.

Add tomato puree and some sugar; stir 5 to 6 minutes until the mixture looks grainy and dry.

Return the potatoes. Drain and rinse the canned chickpeas, add with 2 cups of warm water, and salt.

Bring to a boil, then cover on low about 10 minutes until the potatoes are totally soft.

Raise the heat to reduce the gravy a little. Add garam masala, taste, and adjust the seasoning, here with a little more sugar.

Finish with coriander leaves. Serve with roti, puri, toasted bread or rice.