Heat oil in a non-stick pan and temper it with Asafoetida or Hing, Bay Leaf and Cumin Seeds.
Meanwhile dissolve the dry spices along with ginger paste into a smooth paste.
Add the Tomato Puree in the tempered oil and fry it till it reduces and its water is gone.
Season it with salt as per your taste and add the soaked spices. Fry it till everything is mixed well.
Add 1/2 cup water, chopped green chili and the peas along with the cut potato cubes. Mix everything well.
Add the crushed dried fenugreek leaves or kasuri methi and chopped coriander leaves. Mix everything well and reduce the water if you would like it dry or keep it just as it is. Finish with the vinegar before turning the heat off.
Serve it with luchis or paranthas.