Heat oil in a pan and add Jeera
Let it crackle for few seconds until golden brown
Add ginger garlic paste and fry for few seconds until the raw smell goes away
Add into onion and sprinkle little salt over it
Cook till light brown colour – about 2 mins
Add chopped tomatoes and red chili powder
Cook for few more minutes until all gravy combined and oil starts to leave the sides
Keep it aside
Heat the oil another wide pan add mustard seeds first followed by Jeera
Add curry leaves and stir
Add chopped potatoes
Add into salt to taste and add ½ cup water
Stir and cover the lid and cook on slow-medium heat
Cook for about 8-10 minutes
The potatoes should be cooked till fork tender but still holding their shape
Add now with all chopped spinach
Season with all turmeric, chilly and coriander powder
Give it a stir
Add the prepared gravy and mix it well
Adjust the consistency, not too thick
Add few tablespoons more water if needed
Throw into the frozen peas now
Check the salt and seasoning and adjust
Cover the lid and cook for 5 minutes more
Garnish with chopped coriander leaves
Aloo Matar is ready to serve! Enjoy with paratha, roti or rice
