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This is the absolute basic version of  aloo-matar, you can riff off of this in, oh, an infinity of ways (chill powder, fennel seeds, garlic, ginger, whatnot), but hey, you have to start somewhere , right? Peel and cut up 6 medium russet potatoes  into 2cm chunks. Add them to a pan with plenty of water, bring to a boil, and cook till they're basically done - you don't want them to be disintegrating though, stop before that stage. Meanwhile, toss  500gm frozen peas  in the microwave in a bowl, and cook with 2 tbsp water  for around 6 minutes till they are, well, cooked. Put  4 tbsp oil  to a pan on medium high heat, and add 2 tsp cumin seeds . Once they are sputtering, add in the potatoes, salt to taste , stir to coat the potatoes with the oil, and - and this is key! - don't stir for a bit, so that the bottom gets golden-brown. Stir a bit to flip the potatoes, and leave alone again - the intention is to get the potatoes to kinda get golden-brown-crunchy-...

Boil 1 lb baby potatoes .  How?  Well, clean 'em, dump 'em in a large pot of boiling water, and let 'em rip for around 10 - 15 minutes till a toothpick inserts easily into the potatoes. Take 'em off the heat, and drain. While the potatoes are boiling, prepare the seasoning.  Grind the following coarsely . 2 tbsp cumin seeds 1 tbsp coriander seeds 1/4 tsp turmeric 2 dried red chillies 1 tbsp black pepper 1/2 tsp amchur (dried mango powder) salt to taste (probably 1/2 tsp, but it depends on how salty you like stuff. Remember - potatoes. Salt is good!)   "Coarsely" is key here - if you use the "coffee grinder" approach, you just want to give it a brief whir. (Incidentally, if you over-do this, thats ok, grind an extra 1 tbsp cumin seeds coarsely and mix it in.   While the potatoes drain, put 3 tbsp oil (olive, or otherwise) in a non-stick pan on medium-high, let it heat briefly, and add the spice mix from above. ...