Grind onion, tomato, ginger garlic paste, green chillies, 1 tsp cumin seed into fine paste.
Heat oil in a deep frying pan or kadai.
Once Oil is hot put one bay leaf and cumin seeds. Let it splutter and then add 1/4th teaspoon turmeric powder & 1/4th teaspoon chilli powder. This will give rich red color to the gravy. Then immediately add onion & tomato paste. Sauté for 5-6 mins till onion paste leaves oil and cooked completely.
Then add coriander powder, cumin powder and mix it well.
Once masala is cooked, add boiled and diced potatoes and green peas. And 1 cup of water to it and let it cook for 3-5 mins in low flame and close the lid.
You can adjust water as per the consistency you want. If you like to have dry masala, add little water. If you wish to have it with bit more gravy like then add ½ glass water more to the curry.
In the end add dry mango powder and garam masal and mix well. Garnish it with freshly chopped coriander leaves and add few drops of lemon.
And serve hot with paratha, chapatti or rice.
Heat oil in a pressure cooker. Add cumin seeds, ginger garlic paste and saute for a minute. Add chopped onion and saute till translucent and light brown in color.
Add chopped tomatoes and saute for another minute on high flame. Add all spices except garam masala and dry mango powder.
Add chopped potatoes (not boiled) and green peas. Mix well and saute on high fame for a minute. Then add water and salt as per taste.
On high flame cook for 2 whistles. After the lid opens up add garam masala, dry mango powder. Add in coriander leaves and serve hot with rice or flat breads.
Heat 3 tbsp oil in a pan. Add cumin seeds, and once it crackles add ginger garlic paste, finely chopped onion and some more extra garlic pods, green chillies and saute well till onion becomes translucent.
Add potatoes and green peas. Add in salt and cook on low flame covered with lid for 3 - 4 minutes till they are 90% cooked.
Add all spices and toss well. If required add 1/4 cup water so that spices will get mixed well. But this is optional.
Cover with lid again and cook for another 2 - 3 minutes. Add garam masala and coriander leaves.