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Put the plantains, skin on, in a large pan, cover with cold water, and bring to a boil on a medium heat. Boil them for around 10 minutes, until they're nice and tender and you can easily run a knife through them. Drain them, reserving some of the liquid, and put them to one side.
Put the oil into a wide-bottomed, lidded frying pan on a medium heat. When it's hot, add the cumin seeds and peppercorns and fry them for around 30 seconds, until you can smell them. Add the onion and fry over a medium heat for 8 to 10 minutes, until golden, then add the ginger, garlic, and green chili. Stir-fry for a couple of minutes, then add the tomatoes and tomato paste. Pop the lid on for 5 minutes or so, until the tomatoes start to break down and mix together. Then add the turmeric, chili powder, and salt.
Chop the plantains (skin on) into 1½-inch chunks, then peel the skin and discard. Add the plantains to the pan, put the lid back on, and cook for a further 5 minutes. Mash the matoke pieces with a wooden spoon, adding some of the reserved water (if needed) to get a lovely creamy consistency.
Taste and adjust the salt or spices if necessary, then add the chopped cilantro and stir in.
Serve with hot chapatis and a generous dollop of homemade or Greek yogurt.