Wash, boil and peel potatoes, cut them into small pieces, and set aside.

Heat mustard oil in a heavy-bottomed pan/wok until it begins to smoke, then let it cool.

Reheat the oil over medium to high heat and add cumin seeds, cloves, bay leaf, black cardamom, green cardamom, cinnamon stick, dry red chillies, and mace. Let them splutter.

Stir in chopped ginger and garlic, and cook until slightly golden, about 2-3 minutes.

Add the ground tomatoes and green chilli and cook for 3-4 minutes.

Add yogurt, and stir for 2-3 minutes.

Add the turmeric, cumin powder, degi mirch powder, coriander powder, and salt. Mix well and cook for another 2-3 minutes or until oil surfaces.

Add peas to the wok, and mix for another minute.

Add cubed potatoes, mix until evenly coated with the mixture, and cook for 3-4 minutes, stirring occasionally.

Add water, and bring to a boil. Reduce heat, cover and simmer for 5-6 minutes, stirring occasionally.

Add cream, kasuri methi, and garam masala. Mix well and cook for another 2-3 minutes.

Adjust seasoning to taste. Garnish with coriander.

Turn off the heat and serve hot with roti, naan, and paratha as a side dish.