Step 1

Heat oil in a large skillet over medium heat. When the oil is hot, add cumin and mustard seeds. Cook until the cumin seeds change color.

Step 2

Add onions, mix and cook until translucent. 5 to 6 minutes.

Step 3

Meanwhile, blend the tomato, garlic and ginger into a coarse puree.

Step 4

Add the tomato puree and spices to the pan. Cook until the puree thickens and garlic smells roasted. 5 to 6 minutes.

Step 5

Add the potatoes, salt and water. Cover and cook for 10 to 11 minutes.

Step 6

Add the peas, taste and adjust salt and spice. Reduce heat to medium-low. Simmer for another 10 to 12 minutes or until the potatoes are cooked to preference. Add water if the potatoes start to stick or if you prefer more curry.

Step 7

Mix in the cilantro. Add some lemon juice if needed. Taste ad adjust salt and spice. Mix in. Serve hot.

Step 8

* If making this with boiled potatoes. Add cubed potatoes, salt, 1/4 cup water and peas at step 5, cover and cook for 5 minutes. Stir in the cilantro and serve.