Select the cooking oil. Once the oil is hot, add the dried whole cumin seeds, red chillies and tej patta. Fry for a few seconds until fragrant.
Add the onions, ginger and garlic. Saute until fragrant and the onions start to become translucent. Be sure not to burn either. If you see this happening add more oil or turn down the saute heat.
Quickly add the tomato paste, ground cumin and ground coriander. Combine and cook for a minute mixing frequently.
Add the cooked potatoes and turmeric powder. Mix in garam masala powder, chili powder, green chillies ( optional )fresh lemon juice, and salt. Finally add stock or water & throw in the black eyed peas.
Mix and simmer for a few more minutes until the curry becomes thick. Season with dry Kasuri Methi leaves crushed grossly between the palms. Adjust the sauce thickness to taste.
Add salt and garam now. Also feel free to adjust the amount of lemon juice to taste. Add freshly chopped cilantro ( optional ).
Serve with hot with cooked rice, or alongside fresh roti. Add some crunch with some fresh onions and cucumber slices.