Heat 2 tablespoons of vegetable oil in a large pan over medium heat. Sprinkle in 1 teaspoon of cumin seeds and 1 teaspoon of mustard seeds. Cook for 30 seconds.

Add 1 finely chopped onion, stir frequently for about 5-7 minutes until golden brown.

Stir in 1 tablespoon of ginger-garlic paste and sauté for 1-2 minutes.

Add 2 finely chopped tomatoes and cook for 5-7 minutes until they soften.

Sprinkle in 1 teaspoon of turmeric powder, 1 teaspoon of red chili powder, and 1 teaspoon of garam masala, along with salt to taste. Stir for 1-2 minutes.

Fold in 4 cups of cubed potatoes and cook for 2 minutes.

Pour in 1.5 cups of water, bring to a boil, then reduce heat and let simmer for 10-15 minutes.

Add 1 cup of green peas and cook for an additional 5 minutes.

Remove from heat and garnish with freshly chopped cilantro leaves.