Wash and scrub the potato well. Peel it and cut into cubes.

Also chop the tomatoes. make sure to keep into big chunks not finely chopped.

Then make paste from ginger and green chilies. I have used mortar and pestle. But instead you can grate the ginger and finely chop the chili.

Heat the oil in a pan on medium heat.

Once hot add mustard seeds and let them pop.

Then add cumin seeds and let them sizzle.

Then sauté ginger-chili paste for few seconds.

Add potatoes and peas. Mix well, so oil is coated well.

Add all dry spices with salt. Mix well, so spices are also coated well.

Add chopped tomatoes. Stir them in.

Add water and cover the pan.

Cook them till potatoes are knife tender means a knife can go easily (without any effort) into the piece of potato. Make sure to stir every 4-5 minutes and check the water is enough or not. Add more water if needed. This will take about 15-20 minutes

Lastly add cilantro and turn off the stove.

Mix it and keep the pan covered for 5 minutes and then serve