Heat oil in a cooker. Add cumin seeds, let them crackle. Add chopped onions, green chilli and saute until golden brown.

Add ginger garlic pate and fry till the smell disappears.

Add chopped tomatoes and cook for 3-4 minutes. See that the oil is turning out on the sides.

Sprinkle salt, red chilli powder, turmeric powder, corriander powder and garam masala.

Stir and saute until the masala is cooked well and begins to separate from the masala. This is an important step for a good masala gravy.

Now add chopped potatoes, add peas - Saute for 2-3 minutes.

Pour 1 cup hot water just enough to cover the potatoes. Pressure cook for 3 whistles. Once the pressure comes down, open the cooker and add the corriander leaves, just before serving.