Tariwale Matar-Alu

Heat oil in a heavy-bottomed pot or Dutch oven over medium heat. Add cumin seeds and allow them to crackle and release their aroma, about 1-2 minutes.

Add turmeric powder and coriander powder to the oil, stirring continuously for 30 seconds to avoid burning the spices.

Dice the tomatoes and add them to the pot, along with red chilli powder adjusted to taste. Cook the tomato mixture for 3-4 minutes, stirring occasionally until the tomatoes begin to soften and release their juices.

Stir in the curds (dahi) gently to combine with the spiced tomato base, maintaining medium heat to prevent curdling.

Add the cubed potatoes to the pot, stirring well to coat them evenly with the spice mixture. Cover partially and allow to cook for 10-12 minutes until the potatoes are nearly tender.

Add the frozen peas and curry leaves if using, stirring gently to distribute evenly throughout the curry.

Season with salt to taste, adjusting as needed. Simmer uncovered for a final 2-3 minutes to allow the flavors to meld and the sauce to reach desired consistency.