In a small bowl, combine the chana masala blend; set aside. Heat the oil in a large pan over medium heat. Add the onions and sauté until they turn golden brown and caramelized, stirring occasionally for about 10 minutes. Add the minced garlic and grated ginger. Cook for an additional 2 minutes until fragrant. Reduce the heat to low and add the chana masala blend. Stir well and toast the spices until fragrant, about 1 to 2 minutes.

Add the drained and rinsed chickpeas and potatoes to the pan and mix well with the spice mixture. Pour in the crushed tomatoes, coconut milk, water, and bay leaves. Stir to combine all the ingredients—season with salt to taste. Remember to start with a bit of salt and adjust as needed. Increase the heat to medium-high and bring the mixture to a boil.

Once boiling, reduce the heat to medium heat, cover the pan, and let it cook for about 30 to 45 minutes until the potatoes to become tender while the sauce thickens. After simmering, taste and adjust the seasoning if necessary. Garnish with fresh cilantro leaves. Serve Chana Masala hot with steamed rice, naan bread, or your choice of bread.