Heat oil in a large pan under medium-high heat. Add the bay leaves, cinnamon, cloves, and cook for 5 minutes until fragrant.
Add onions, garlic, ginger, jalapeños (if using), garam masala and turmeric. Combine well. Continue cooking for around 8-10 minutes more.
Add the tomatoes, salt, paprika, cumin and cayenne pepper (if using). Cook for 10 more minutes until tomatoes are soft and a sauce has developed.
Add the potatoes, chickpeas and coconut milk. Combine well. Cook for 15 minutes more, or until potatoes are tender.
Add chopped cilantro and stir. Serve curry over basmati rice or with naan. Garnish with additional chopped cilantro if desired.