Aloo Matar

1. Heat oil on medium heat in a medium sized saucepan. Once the oil is hot, add the chopped onions and fry till light golden.
2. Add cumin seeds and cook for about a minute till they splutter and release their aroma.

3. Add the chopped tomatoes. Followed by the spices (red chili powder, turmeric and salt). Cook tomatoes for about 10 minutes till they are jammy and soft. Mash the tomatoes with a wooden spoon every 1 - 2 minutes to help them in breaking down.

4. Add the cubed potatoes and fry for 2-3 minutes in the onion tomato gravy. Then add the peas (fresh or frozen) with 1 cup water. Add peas with 1 cup water. If you prefer a dry style sabzi add only ¼th cup of water.
5. Bring to a boil, and then turn heat to simmer. Cook the potatoes till they are tender and desired level of gravy is reached. This will take about 15 - 20 minutes depending on the type of potato used, and the size of the cubed potatoes.

6. Turn off the heat. Garnish with green chili and coriander, and serve hot with rice, chapati / roti, naan or paratha. My personal preference is to serve with chapati / roti.