Step 1

Heat 2 tbsp oil in a heavy bottom pan on medium heat. Add finely chopped onion and fry for a few minutes.

Step 2

Add crushed garlic and minced ginger and fry for a few minutes until soft.

Step 3

Add all the spices - black mustard seeds, cumin seeds, cumin, turmeric, garam masala and chilli powder. Fry until fragrant, about 40 seconds. Add a little oil if its too dry.

Step 4

Add roughly chopped tomatoes and cook until the tomatoes have broken down and softened and it resembles a curry paste.

Step 5

Dice potatoes into 1 inch cubes. Add to the pan with the tomato puree and vegetable stock. Bring to a simmer and leave to cook for 25 minutes.

Step 6

Add chickpeas and cook for a further 5 minutes until the potatoes are soft through. If you need to add a little more water whilst cooking then do so.

Step 7

Serve with chopped coriander and serve!