In a heavy bottom pot, add oil.
Once the oil is medium hot, throw in bay leaf and cinnamon. fry for 20-30 seconds untill aromatic.
Add chopped onion to the pot. Cook for 2-3 minutes, until the onions has softened and starts to brown.
Add ginger,garlic and chopped green chilli (if using). cook for another 1 minutes until the raw smell of ginger and garlic is gone.
Add chopped tomatoes and cook until it is soft and mushy.
Add all the spices turmeric, coriander, cumin , chilli powder and garam masala. Stir everything well and cook for 1 minute to let the spices infused in the oil. If the mixture sticks to the bottom and start to burn , sprinkle little water.
Add chopped potatoes and fry in onion tomato spice mixture for 1-2 minutes.
Stir in the chickpeas.Add water to the pot. Mix everything well and cover.
Let it cook on low medium-medium until potatoes are cooked and tender. (for around 20 minutes.)
At the end of cooking the curry would have a nice and thick gravy. If the amount of liquid is too less, then add more water for desired consistency. (Ref. note 3)
Switch off the gas. Stir in chopped cilantro and kasuri mathi(if using).