I always start by peeling and chopping potatoes into bite-sized cubes. Then I chop onions, tomatoes, garlic, and ginger so everything is ready. Having everything prepped makes cooking smooth and stress-free.

I heat oil in a pan and add cumin seeds until they crackle. Then I sauté onions until golden, followed by garlic, ginger, and chilies. This step builds the deep aroma that makes the curry so delicious.

Next, I add turmeric, coriander powder, and tomatoes into the pan. I cook until the tomatoes soften and oil starts separating slightly. This creates a thick, flavorful base for the curry gravy.

I mix in potatoes and coat them well with the spice mixture. Then I add water, cover the pan, and let them cook until soft. The potatoes absorb all the spices while becoming tender and rich.

Finally, I add green peas and cook for a few more minutes. I sprinkle garam masala for that final burst of flavor. I serve it hot once the gravy reaches the perfect consistency.