Heat oil in a non-stick frying pan or skillet over medium heat.

Add pureed onion and tomato, ginger paste, and garlic paste to the hot oil.

Stir and cook for about 2-3 minutes until the raw aroma disappears.

Add cumin powder, coriander powder, turmeric powder, and chili powder to the pan.

Mix well with the onion-tomato mixture and cook for another minute.

Add cooked potato cubes and canned chickpeas to the pan.

Mix well with the onion-tomato-spice mixture.

Pour in 1/2 cup of lukewarm water and stir to combine all the ingredients.

Season with salt according to taste.

Cover the pan and let the chickpea curry cook for about 10-15 minutes, stirring occasionally, until the flavors blend together and the potatoes are heated through.

Once the curry is cooked to your liking, remove the pan from the heat.

Garnish with fresh cilantro/coriander leaves before serving.

Serve hot as a main course, accompanied by rice or Indian flatbread.