Toss the cut potatoes in the turmeric and garlic salt. Let sit while the pan heats up.

Heat a large Dutch oven or heavy pot over medium high heat. Add the oil when it is hot. When the oil shimmers, add half of the potatoes, or enough that they are only a single layer. Fry until golden and crispy on the outside, about 8 minutes total--flip over halfway through.

Remove the potatoes with a slotted spoon and repeat with the remaining uncooked potatoes.

When all potatoes have been fried, set them aside and add the onions to the pan with a pinch of salt. Let cook, stirring occasionally, until caramelizing, about 10 minutes. Add the garlic and ginger and mix in. Let cook 2-3 minutes, until the garlic and ginger are fragrant.

Push the onion mixture to the sides of the pot. Add half of the mushrooms to the center of the pot with a pinch of salt. Fry for a few minutes and then mix into the onions. Once again push to the sides of the pan and add the rest of the mushrooms to the center of the pot. Repeat.

Add the ground ginger, curry powder, cardamom, ground cumin and garam masala. Mix in and let roast for about 1 minute until fragrant.

Add the tomatoes and mix in. Add the potatoes and the stock and bring to a boil. Cover and reduce the heat to maintain a gentle simmer.

Let cook for 45 minutes, or until the potatoes are fork tender.

Add the peas, chickpeas and cilantro. Mix in. Taste for additional salt or garam masala.

Serve over a little basmati rice with tamarind chutney on the side.