Begin by scrubbing the potatoes under running water to remove any dirt, then peel them and cut into 1-inch cubes. Set aside to prevent browning.

In a large pot, warm 2 tablespoons of ghee or vegetable oil over medium heat. Add finely diced onions and sauté for 3-5 minutes until soft and translucent.

Stir in minced garlic, grated ginger, and green chili peppers (if used), and add all spices. Cook for 1-2 minutes until the spices release their aromas.

Add the diced tomatoes and prepared potato cubes, mixing well. Pour in vegetable broth and bring to a quick boil, then reduce heat and cover.

Allow the curry to simmer covered for about 15-20 minutes until the potatoes are tender, stirring occasionally.

Remove the lid, gently stir in coconut milk, frozen peas, and chickpeas, and simmer uncovered for an additional 5-10 minutes.

Season with salt and pepper to taste, and serve hot, garnished with fresh cilantro.