Cook the potatoes in their skins until they are almost cooked but not soft. Drain, peel and cube the potatoes.

Mix tomatoes in a food processor until ground into a paste or finely chop.

Heat oil in a large heavy pot and add cumin seeds. When fragrant, add minced green chili and ginger. Saute for a few seconds then add the red chili powder, turmeric powder, ground coriander, ground cumin and 2 Tbsp water. Cook for a few more seconds.

Add tomato paste and 1/4 cup water. Cook on medium low for 10 minutes. Add a few pinches of salt, the green peas and the partially cooked potatoes.

Add 3 cups of water and bring to a boil. Mash a few of the potatoes so it helps thicken the sauce.

Turn heat to low and cook for another 15-20 minutes with the lid, or until the 'soup' is to the consistency you like.

Lastly add garam masala and mix well. Turn off heat and salt to taste. Serve with fresh cilantro/coriander as a garnish.