Clean and cut the cauliflower and potato into small pieces. Boil them in a pot until just tender.

Blend the three tomatoes, three garlic cloves, two green chilies, and cilantro leaves into a paste using a blender. Puree the onion separately.

Heat oil in a large skillet or pan over medium heat.

Add cumin seeds to the hot oil and sauté for a few seconds. Then add the mustard seeds.

Add the onion paste and stir well.

Add the tomato paste and mix well.

Cook until all the water evaporates and the mixture becomes a thick paste. Stir occasionally and check to make sure it doesn't stick to the pan.

Add some curry leaves and slit the two green chilies, then add them to the pan.

Add the turmeric powder.

Add the red chili powder, cumin powder, and coriander powder. Mix well and cook for 1 minute.

Add salt to taste and garam masala.

Add the boiled cauliflower and potato, and stir gently.

Add the green peas.

Mix well, cover, and cook.

Cook until the potatoes and cauliflower are soft. If the mixture starts to stick to the bottom, add a little water and continue cooking.

When the gravy thickens and the vegetables are cooked, add the cilantro leaves, mix, and cook for 1 more minute.

Your Aloo Gobi Matar Masala is ready. Serve it hot with roti, paratha, or rice.