In a large pan, heat the vegetable oil over medium heat. Add cumin seeds and mustard seeds, listening for the spluttering sound, about 2 minutes.

Add the finely chopped onion and sauté until golden brown, about 5-7 minutes.

Stir in the ginger-garlic paste and cook for 1 minute until fragrant.

Incorporate the chopped tomatoes and cook for 5 minutes until softened.

Mix in turmeric powder, red chili powder, garam masala, coriander powder, and salt. Stir well for 1 minute.

Add the cubed potatoes, stirring to coat them thoroughly in the spice mixture. Cook for 2-3 minutes.

Pour in water, bring to a gentle boil, reduce heat to low, cover, and simmer for 10-15 minutes.

Add the green peas and cook uncovered for an additional 5 minutes.

Garnish with freshly chopped cilantro leaves and serve warm.