Start by peeling and cubing the potatoes into bite-sized pieces, ensuring they are uniform for even cooking. Thinly slice the onions and mince the garlic.

In a heavy-bottomed pot, heat oil over medium heat. Add the sliced onions and a pinch of salt, cooking gently for about 15-20 minutes until golden brown and caramelized.

Stir in the minced garlic, turmeric, cumin, and chili flakes if desired. Sauté for another 2 minutes.

Add the cubed potatoes, stirring to coat in the spice mixture. Pour in enough water or broth to cover the potatoes, bring to a gentle simmer, then reduce heat and cook for 25-30 minutes.

Stir in diced tomatoes or canned chickpeas halfway through the cooking process.

Adjust seasoning with salt and pepper before serving. If using fresh herbs, add just before serving.