Aloo matar

Heat some oil in a pan over medium heat.

Add cumin seeds (jeera) and allow them to crackle.

Add ginger garlic paste and stir until fragrant.

Add the tomato-onion puree and sauté for a few minutes until the raw smell disappears.

Mix in turmeric powder, garam masala, red chilli powder, and salt.

Cook the mixture for 2-3 minutes until it thickens.

Add the cubed potatoes and peas, mixing well to coat the vegetables with the masala.

Sauté for 2-3 minutes, then add water and pressure cook for 2-3 whistles on low flame.

Allow the cooker to release pressure naturally before opening the lid.

Open the lid, turn the flame to high, and let the gravy boil for a few minutes.

Once the oil separates, turn off the heat.

Garnish with chopped coriander leaves and sprinkle garam masala before serving.