Step by step

Method

4 steps

1. 1

   Heat 2 tablespoons oil in a wide skillet or sauté pan over medium heat until it shimmers. Add 1 teaspoon cumin seeds and let them crackle and darken slightly, 20–30 seconds — they should smell toasty, not burnt. Stir in 1 finely chopped onion and cook, stirring often, until soft and golden at the edges, 6–8 minutes. Add 1 tablespoon ginger-garlic paste and stir 30–45 seconds until the raw smell fades.

2. 2

   Add 2 chopped tomatoes, ½ teaspoon turmeric, 1 teaspoon ground coriander, 1 teaspoon garam masala, and ¾ teaspoon salt. Cook, stirring and mashing the tomatoes, until the mixture turns jammy and you see a little oil gloss around the edges, about 5 minutes. If it sticks, splash in a tablespoon of water.

3. 3

   Stir in 3 medium potatoes peeled and cut into ¾-inch cubes, 1 cup green peas (fresh or frozen), and 1 cup water. Bring to a simmer, cover, and cook over medium-low 15–18 minutes, stirring once halfway. Potatoes should be tender when a fork slides in easily with no hard center; peas should be bright and soft.

4. 4

   Uncover and simmer 2–3 minutes if the gravy looks watery — you want a spoon-coating sauce, not soup. Taste for salt. Finish with chopped cilantro. Serve with roti, naan, or rice. You want soft potato cubes and sweet peas in a fragrant tomato-onion gravy — not crunchy undercooked potatoes or a thin watery stew.