Rinse and chop onions and tomatoes. Puree tomatoes if you do not like them chopped. Also wash and peel potatoes. Cube them to 1 inch pieces. Keep them immersed in water until used.

Heat oil in a cooker, pan or pot. Add cumin seeds and let them splutter.

Add chopped onions, green chili and fry until lightly golden or pink.

Next stir in the ginger garlic paste and saute until the raw smell disappears, for about a minute.

Add tomato puree and saute for 2 mins. (If using tomatoes, let them cook until they break down to a mushy texture)

Next add chili powder, garam masala, coriander powder, turmeric and salt. Saute until oil begins to separate from the masala.

Add potatoes and peas. Saute for 2 mins.

Pour hot water just enough to cover the potatoes, about a cup. Bring it to a rolling boil on a high heat and reduce the heat. Cook covered on a low to medium heat.

Stir in between a few times, cook until the potatoes turn soft. You can adjust the consistency by adding more water as needed.

If making in pressure cooker then, allow to whistle twice on a medium heat.

Add kasuri methi and mix well. Adjust salt if needed. Serve aloo matar with rice or roti.