Start by throwing roughly chopped tomatoes, cilantro, and green chilies into a blender.

Blitz them just enough to form a coarse mixture (not ultra smooth) and set that aside.

Peel and wash your potatoes, then cut them into bite-sized cubes. Uniform size helps them cook evenly.

Heat oil (neutral or light-flavored) in your pan. Add cumin seeds and let them sizzle. Then add minced garlic and ginger paste and sauté until the raw aroma dissipates — about 30 seconds to a minute.

Toss in chopped onions and cook until they turn light golden—don’t rush this part; good onion color deeply influences flavor.

Pour in your blended tomato-cilantro mix and a pinch of sugar (this balances the acidity). Sauté for 3 to 4 minutes until the rawness of the tomato cooks off. The mixture will thicken slightly and oil may start separating from the edges.

Sprinkle in turmeric, coriander powder, red chili powder (or paprika for milder version), and salt. Stir well so the spices coat the masala. If the masala is sticking to the bottom of the pan, add 1 to 2 tablespoons of water to prevent them from burning.

Gently fold in the cubed potatoes and a bit more salt. Coat them in the masala so that each cube is nicely covered.

Add the frozen green peas along with enough water to just cover the potatoes (or according to your preferred consistency). Stir gently, cover the pan, lower the heat, and let it simmer for about 10–12 minutes, or until the potatoes are tender and cooked through.

Once the potatoes are done, remove the lid, and if the gravy seems too thin, let it simmer uncovered a minute or two to thicken. Sprinkle garam masala and chopped cilantro over the top, stir lightly, and remove from heat.