Thaw the frozen green peas and transfer them to a blender.

Coarsely grind the peas by pulsing twice. Avoid adding water; the coarser texture adds a delightful bite to the curry. Heat oil in a pan and sauté the ground peas on medium flame for 4-5 minutes, stirring frequently to prevent burning. The peas should become crumbly in texture. Once done, transfer the sautéed peas to a plate and set aside.

In a blender or mixer grinder, add cilantro (including the stalks), ginger, garlic, onion (optional), and green chilies.

Blend into a smooth paste. Set the cilantro paste aside until needed.

Peel and cut the potatoes into wedges.

Shallow fry them in oil, sprinkling a little salt while frying.

Fry in batches to prevent overcrowding. Cook until the potatoes turn light golden and crispy.

Transfer to a plate and blot excess oil with paper towels. Set aside.

In the leftover oil from frying the potatoes, temper cumin seeds, cloves, and bay leaf.

Add the prepared cilantro paste and sauté for 3-4 minutes, or until the oil separates from the paste.

Next, add the chopped tomatoes and a pinch of salt. Sauté for 4-5 minutes, until the tomatoes become soft and pulpy, mashing them with the back of the ladle as they cook.

Then, add the spices—turmeric powder, coriander powder, cumin powder, amchur powder, red chili powder, and garam masala. Add a few water splashes to prevent the spices from burning, and sauté for another minute to let the flavors meld.