1largepotato320 grams, cut into 1/2" cubes, around 1.5 cups cubed potatoes
2tablespoonscilantroplus more to garnish
juice of 1/2 lime
Heat oil in a Circulon Elementum 3 Qt. Covered Saute Pan on medium heat. Once the oil is hot, add the bay leaf, cardamom pods, cloves and cumin seeds. Saute for few seconds until the cumin seeds sizzle and the spices are fragrant.
Add the chopped onion, garlic and ginger and cook for 4-5 minutes until the onions turn light golden brown in color.
Then add in a can of diced tomatoes and stir well.
Add the spices- coriander powder, turmeric powder, garam masala, ground cumin, smoked paprika, cayenne pepper and stir. Also add the salt, mix well and let it all cook for 3-4 minutes.
Add in the chickpeas and cubed potatoes. Mix well until the chickpeas and the potatoes are coated with the masala.
Add 1.5 to 2 cups of water to the pan and stir.
Close the pan with its lid and let the curry cook on medium heat for around 12 to 15 minutes until the potatoes are cooked and the curry thickens up.
Once the curry is done, add in the cilantro and the lime juice and mix.