5. Add the chopped tomatoes and cook until they become soft and mushy.
6. Add turmeric powder, coriander powder, red chili powder, and salt. Mix well and cook for a couple of minutes until the spices are well combined.
7. Add the cubed potatoes and soaked green peas to the pan. Mix well to coat them with the spice mixture.
8. Add a little water (about 1/4 cup) and cover the pan. Cook for about 15-20 minutes or until the potatoes are tender and cooked through. Stir occasionally and add more water if needed to prevent sticking.
9. Once the potatoes and peas are cooked, add garam masala and mix well.
10. Cook for another 2-3 minutes to allow the flavors to meld together.
11. Remove from heat and garnish with fresh cilantro leaves.
12. Serve hot Aloo Matar with roti, naan, or rice.
