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In a food processor, pulse onion, jalapeño, ginger, and garlic until finely chopped.
In a large Dutch oven or heavy pot over medium heat, heat oil. Add cumin seeds and cook, stirring, until toasted, about 1 minute. Stir in onion mixture and ½ teaspoon salt. Cook, stirring frequently, until onion mixture is softened and starting to brown, about 5 minutes.
Stir in tomato paste, curry powder, garam masala, coriander, and paprika and cook, stirring frequently, until tomato paste darkens, about 1 minute. Add tomatoes, 1 teaspoon salt, and ¼ cup water and scrape any browned bits in bottom of pot. Cook, stirring, until tomatoes are broken down, 3 to 5 minutes.
Add potatoes, chickpeas, milk, sugar, and 1 cup water. Bring to a boil over high heat, then reduce heat to medium-low. Cover and simmer, stirring halfway through, until potatoes are starting to soften, about 15 minutes. Uncover and continue to simmer until potatoes are softened and starting to fall apart and curry is thickened, 15 to 20 minutes.
Remove pot from heat and stir in chopped cilantro and lime juice; season with salt.
Divide rice among bowls. Spoon curry over. Top with whole cilantro leaves.