Wash, peel (optional), and cut potatoes into 1-inch cubes. To prevent browning, place cut potatoes in cold water for up to 30 minutes and drain before cooking.

Boiling: Cover potatoes with cold salted water, bring to a simmer, and cook for 5–8 minutes until just tender but not falling apart. Drain.

Roasting: Toss potato cubes with 1 tbsp oil, a pinch of salt, and roast at 425°F (220°C) for 20–25 minutes until golden and slightly crisp.

Heat 2 tbsp oil or ghee in a heavy-bottomed skillet over medium heat. Add 1 tsp cumin seeds and a bay leaf; let them sizzle for 10–15 seconds.

Add chopped onions and a pinch of salt. Sauté until onions are soft and golden (8–10 minutes).

Add ginger and garlic; sauté for 30–60 seconds until fragrant.

Add green chiles if using.

Stir in turmeric, ground coriander, red chili powder, and a little salt. Toast spices for 20–30 seconds.

Add chopped tomatoes and a splash of water. Cook until tomatoes break down and oil begins to separate from the masala (6–8 minutes).

Add the par-cooked or roasted potatoes to the pan. Gently toss to coat with the masala.

Add 1/2 cup water (more for a saucier curry). Simmer for 5–10 minutes so flavors meld and potatoes finish cooking.

Add peas in the last 3–4 minutes (fresh peas) or 5–6 minutes (frozen). Stir gently to avoid breaking the potatoes.

Stir in garam masala and a splash of lemon juice or 1/4 tsp amchur if using. Adjust salt and spice as needed.

Garnish with chopped cilantro and serve hot.