1. Saute cumin seeds in 1/2 tsp oil.
2. Add onions, ginger garlic, salt along with bay leaf and spices.
3. Add the potatoes, saute them for 2-3 minutes and then add drained black eyed peas.
4. Add the tomato puree and cook for another 1-2 min
5. Add sufficient water to cover the mixture - about 1 to 1-1/2 cups, close the lid and let it cook for 15-20 min.
6. Once the black eyed peas have been cooked, add the ground paste - cook for another 5 mins.
7. Serve hot with phulkas or rice.

Courtesy: http://chefinyou.com/