1. Heat oil ina pan and add mustard and cumin seeds, when they start pop add onions.
2. Fry onions until gilden brown then add ginger garlic paste and fry for 5 minutes.
3. Now add tomatoes and peas.
4. Once the tomatoes are well cooked, add potatoes, salt, redchilli powder, coconut powder, turmeric, garam masala and little bit of water.
5. Cook them covered, stirring occasionally, until the potatoes are tender, for about 10 to 15 minutes, on medium flame.
If you like curd, add 5 tbsp of curd and cook for 10 minutes.
Garnish with coriander leaves.

Serve hot with rice or roti.