Preparation: Start by washing and peeling the potatoes. Cut them into cubes. Rinse the peas and set them aside. Prepare the onions, tomatoes, and ginger-garlic paste by chopping or grinding. (Time taken: 5 minutes)
Step 1: Heat Oil - Heat oil in a pan or pressure cooker over medium heat. Once hot, add cumin seeds and let them splutter. (Time taken: 1 minute)
Step 2: Sauté Onions - Add finely chopped onions to the oil and sauté until they turn golden brown. (Time taken: 3 minutes)
Step 3: Add Ginger-Garlic Paste - Add the ginger-garlic paste to the pan and sauté for another 1-2 minutes until the raw smell disappears. (Time taken: 2 minutes)
Step 4: Add Tomatoes & Spices - Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook this mixture for about 5 minutes or until the tomatoes soften and the oil separates. (Time taken: 5 minutes)
Step 5: Add Potatoes and Peas - Add the cubed potatoes and peas. Stir to combine well with the spices. (Time taken: 1 minute)
Step 6: Add Water - Pour in enough water to cover the vegetables. If using a pressure cooker, close the lid and cook for 2-3 whistles. If using a pan, cover and cook for 15-20 minutes or until the potatoes are tender. (Time taken: 10-15 minutes)
Step 7: Final Touch - Once the potatoes are cooked, check the consistency of the gravy. If needed, add more water to adjust the thickness. Garnish with fresh cilantro leaves and serve hot. (Time taken: 2 minutes)
Total Time: Approximately 30 minutes.
