First of all, pressure cooks the potatoes till 3 whistles. Let the pressure releases on its own. Peel the potatoes and cut them into medium sized cubes.
Take tomatoes, ginger, and garlic in a grinding jar and make a puree. Keep it ready.
If you are using fresh peas, great. But if using frozen peas, just soak them in warm water for 10 minutes before using in the gravy. Keep it ready.
Heat oil in a non-stick pan on medium flame. Once the oil is hot add mustard seeds, cumin seeds and let them crackle.
Further, add chopped onion and green chilies and fry until it becomes golden brown in color.
To this add tomato puree and cook it on a medium flame for 10 minutes. Keep stirring it should not get burnt. After 10 minutes mixture will thicken and starts leaving oil on the edges.
Next add salt, turmeric powder, red chili powder, kitchen king powder, coriander powder & mix well. Cook for 5 minutes on low flame.
Add 2 cup of water and let the gravy boil. Add boiled potatoes and peas. Cook on low flame for 5-7 minutes. It will make a thick gravy by this time.
Finally, garnish with coriander leaves and serve hot with parathas/flatbread.
Vegan aloo matar or potatoes peas curry is ready to serve hot. Enjoy.