First, gather all the ingredients for the Desi Spiced Chickpeas and Potatoes. Rinse the black chickpeas several times and soak them overnight.

Chop the onion and tomato, then add them to a blender. Peel and add the ginger and garlic. Add cumin seeds, black peppercorns, black cardamom, and cinnamon stick. Blend everything into a fine paste. Rinse the soaked chickpeas again and add them to a pressure cooker with 1 cup water (about 240 ml), salt, and turmeric. Close the lid and cook on high heat until the first whistle, then reduce the heat and cook for 15 minutes.

Turn off the heat. Once the pressure releases, transfer the cooked chickpeas along with the water to a bowl. Do not discard the water, as it is very healthy. Heat mustard oil in the pressure cooker. Add cumin seeds and bay leaf, and let them sizzle. Add the blended onion paste.

At this stage, add turmeric, coriander, and red chili powder. Stir well. Cover and cook the spices on low heat, stirring occasionally.

Meanwhile, cut the potatoes into cubes. Heat a little oil in a nonstick pan and fry the potatoes until golden brown.

When the masala is well cooked and the oil starts to separate, add the boiled chickpeas along with their water.

Add the fried potatoes as well. Stir everything together and add water as needed to reach your desired consistency.

Close the pressure cooker and cook for 3 to 4 whistles. Turn off the heat. Once the pressure releases, open the cooker and add chopped cilantro.

Transfer the delicious and nutritious chickpea and potato curry to a serving bowl. Garnish with cilantro and serve hot with roti, rice, or paratha.