Begin by peeling and chopping your Yukon Gold potatoes into bite-sized pieces, ensuring uniformity for even cooking. Set them aside in a bowl of cold water to prevent browning.

In a large skillet, heat 2 tablespoons of oil over medium heat, then add the thinly sliced onions. Cook them slowly for about 10–15 minutes, until they turn golden brown and caramelized.

Once your onions are beautifully caramelized, stir in the minced garlic, turmeric, and cumin. Let the mixture cook for 1–2 minutes, or until fragrant.

Toss the chopped potatoes into the onion and spice mixture, stirring well to coat the potatoes evenly.

Pour in enough water or vegetable broth to fully cover the potatoes, then bring to a gentle simmer. Reduce to low, cover, and let simmer for about 15–20 minutes until tender.

If you’re including tomatoes and/or chickpeas, add them now and cook for an additional 5–10 minutes.

Taste and adjust the seasoning, adding salt, pepper, and optional chili flakes as desired.

Remove from heat and let the curry sit for a few minutes. Serve hot, garnished with fresh cilantro or parsley alongside fluffy rice or warm lavash.