Potatoes and Peas Curry

A great curry to serve along with chapati. 

315gm potatoes, cut into cubes
230gm tinned processed green peas with water (138gm green peas)
1 1/2 tsp tomato puri
1/4 tsp Hing powder
1 tbsp cooking cream (optional)
1/2 tsp cumin seeds
1 large Bombay onion, chopped
1/2 tsp garam masala
1 tbsp chopped coriander leaves
salt to taste

Powders
1 1/2 tsp chilli powder
1 1/2 tsp coriander powder
1 1/2 tsp gram flour
1/2 tsp turmeric powder

Grind into a paste
2 bird eye chillies
70gm tomatoes
1 in ginger
3 nips garlic

Heat oil in a non-stick pan, add cumin seeds, cook for a few seconds, then mix in hing powder and saute further, add in chopped onions and saute until it is slightly brownish. Once the onions browned, mix in the grind ingredients and saute until aromatic. Mix in all the powders (chilli powder, coriander powder, gram flour and turmeric powder). Cook until the raw smell of the spices is reduced. Add in tomato puri, and cook further. Then mix in potatoes and peas with the water content, and stir to combine. Pour in about 2 to 3 cups of water and leave to simmer. Simmer until the potatoes soften. Add salt to taste. Once you get the desired consistency, add in garam masala, cooking cream and chopped coriander leaves.