Prepare the vegetables: Wash, peel, and dice the potatoes. Cut the cauliflower into bite-sized florets. If using frozen peas, thaw them before adding them to the dish.

1. Cook the potatoes and cauliflower: Heat 1 tablespoon of oil in a large pan or kadhai over medium heat. Add the diced potatoes and cauliflower florets to the pan and sauté for 5-7 minutes until they are lightly browned. Remove them from the pan and set aside.
2. Sauté the onions and spices: In the same pan, add the remaining tablespoon of oil. Once the oil is hot, add cumin seeds and sauté for a few seconds until they sizzle. Add the chopped onions and cook for 3-4 minutes until they become soft and golden brown.
3. Add ginger-garlic paste: Stir in the ginger-garlic paste and cook for 1-2 minutes until fragrant. Add the chopped tomatoes, turmeric, coriander powder, red chili powder, and a pinch of salt. Cook for 5-7 minutes until the tomatoes break down and form a thick sauce.
4. Combine the vegetables: Return the cooked potatoes and cauliflower to the pan. Add the green peas and mix everything together. Add 1/2 cup of water to the pan, cover, and cook on low heat for 15-20 minutes, stirring occasionally, until the potatoes and cauliflower are tender and the flavors have melded together. Add more water if needed to prevent the vegetables from sticking to the pan.
5. Finish with garam masala: Once the vegetables are tender and cooked through, sprinkle garam masala over the dish and stir to combine. Cook for another 2-3 minutes to allow the spices to infuse the vegetables.
6. Garnish and serve: Garnish with freshly chopped cilantro. Serve hot with roti, naan, or steamed rice.