Take little oil in a pan. Add all the spices. Once they sizzle, add the chickpeas and fry till golden colour. Add the grated coconut and stir once and turn off the flame. Put all the ingredients in a blender and make a smooth paste by adding little water.
Add the remaining oil in the pan. Fry the onions till transparent. Add salt, turmeric and stir. Now add ginger garlic paste and saute till the raw flavour is gone.
Add the chopped tomatoes and chilli powder. Cook till oil comes out. Now add the above paste, chillies, curd to this and mix well. Cook for 10 min with the closed lid.
Add the potatoes and cook for 5 more minutes. Garnish with coriander and serve hot with puri, chapathi or any flavoured rice.
* Try not to add chopped tomatoes till the onions become transparent and lose its raw flavour.