Heat the vegetable oil in a large pan over medium heat.
Add the cumin seeds and allow them to sizzle for 30 seconds.
Add the chopped onions and sauté for 4–5 minutes until golden brown.
Stir in the ginger-garlic paste and cook for 1 minute until fragrant.
Add the chopped tomatoes and cook for 3–4 minutes until soft.
Mix in turmeric powder, coriander powder, red chilli powder, and salt. Cook for 1–2 minutes.
Add the cubed potatoes and green peas, stirring to coat with the spices.
Pour in the water, cover, and simmer on low heat for 15–20 minutes until the potatoes are tender.
Sprinkle garam masala over the curry and stir gently.
Garnish with chopped fresh coriander and serve hot with rice or roti.
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