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Heat oil or ghee in a pan and add the cumin seeds, frying them until fragrant.
Chop the onions and add them to the pan, cooking on medium heat until they become soft.
Prepare the potatoes by chopping them as desired and set them aside.
Once the onions are softened, add the garlic and ginger, stirring well to combine.
Lower the heat and incorporate the spices: coriander powder, garam masala, cumin powder, chilli powder, and turmeric powder. Stir for about half a minute, being careful not to burn the spices.
Add a splash of water to deglaze the pan, scraping up any bits stuck to the bottom.
Mix in the frozen peas and the chopped potatoes, ensuring everything is well combined.
If you like it spicy, add fresh chillies at this stage.
Add the tomatoes, either blended or finely chopped, to the mixture.
Cook until the tomatoes have reduced and the mixture appears dry.
Pour in about one cup of water and continue cooking on medium heat until the potatoes are tender and cooked to your liking.
Before serving, garnish the dish with fresh coriander.