1. Chop potatoes into big pieces (8 or 10, each potato).

2. Heat oil, add cumin and mustard seeds, allow to splutter.

3. Add ginger, garlic, stir, add onion, saute for a minute.

4. Add tomato, stir and cook till oil separates.

5. Add all masalas, salt, curds and stirfry till boil resumes.

6. Add potatoes and peas, 1/2 cup water and bring back to boil.

7. Allow to simmer, covered, till gravy is thick, stirring occasionally.

8. Empty into serving bowl, garnish with chopped coriander.

9. Serve piping hot, with chappatis, phulkas, or even plain steamed rice.

Note: One may reduce, increase or even delete the use of chilli as per taste, to get a spicier or blander dish. It would still be delicious to taste.

Making time: 20 minutes
Makes: 3 servings
Shelflife: Best fresh, refrigerated and reheated 1 or 2 days