To make the vegetables:

Heat the oil in a large saucepan and add the sliced onions and cumin seeds.

Cook for 3 minutes.

Add the chopped potato, aubergine, ground coriander, cumin and turmeric.

Stir to coat vegetables evenly and then cook over a high heat for 3 minutes stirring occasionally.

Remove from pan and set aside.

Heat the oil in the pan.

Add the onion, crushed garlic, grated ginger and whole cloves and cook for 1 minute.

Add chopped plum tomatoes, turmeric, coriander, cumin, garam masala, salt, sugar and chilli to taste.

Cook on a high heat for 3 minutes then lower to a medium heat and cook for a further 2 minutes stirring occasionally.

Now blend the sauce in a liquidiser.

Add the vegetables and chickpeas to the sauce with 3 tablespoons of chopped coriander water and garam masala.

Cook over a low heat for 20 minutes stirring occasionally.

Serve.