Heat oil in a heavy bottomed pan and saute cumin seeds and cinnamon stick till they start to sizzle. Add onions and fry till tender.
Stir in ginger-garlic paste, spices and tomato paste, and cook for a few seconds. Now mix in chopped tomatoes and salt, and cook till the tomatoes pulp and start to give out oil from the sides.
Add in chickpeas, potatoes and about 2 cups of water, allow it to come to a boil, then lower the heat and pop on the lid. Let it simmer covered for 10-12 minutes till the potatoes are soft and tender to the touch. Add in more water if you’d like a thinner curry consistency. Check for seasoning and adjust if necessary.
Garnish with fresh coriander leaves and serve warm.