Rinse, scrub or peel the potatoes. Dice them into squares.
Par boil potatoes in salted water for 5-6 minutes. Drain and rinse thoroughly under cold water.
Add 2 teaspoons rice flour to hem and toss well.
Heat 3 tablespoons oil in a heavy pan
Add the flour tossed potatoes and fry until golden and crispy in medium high heat. Set aside.
Remove about 1 tablespoon oil from the pan and retain the rest.
Heat the oil again. Add cumin seeds, slit green chilies and minced ginger garlic. Saute in medium high for a minute.
Add diced onions and saute in medium high heat for a minute.
Next add chopped tomatoes and saute for 2 minutes.
Now in goes all the spices powders.
Saute very well in medium heat for 2-3 minutes. This is our base masala for this vegan curry.
Add 2 cups water and bring to a boil. Simmer or 5-6 minutes.
Now add cooked chickpeas and salt to taste.
Mix well and mash the chickpeas here and there. Mashing is optional but it makes the chickpea curry thicker and drier.
Cook in medium flame for 2-3 minutes.
If the consistency of the curry is very thick to your liking, add some water and simmer.
Throw in the fried potatoes. Mix well.
Finally add kasuri methi and chopped cilantro leaves, mix well, remove from flame and squeeze in the lemon juice.
Serve potato chickpea curry warm.