Aloo Gobhi Mattar Masala

What's "new" about this? Serving it with a small mound of "sticky" Jasmine rice. I know that might be too radical for some of you, so I've kept the traditional chapati in the background!

1. Dice one small onion, and cut 2 small potatoes (very small pieces), and 3/4 head of cauliflower (florets). Also, dice about one cup worth of fresh tomatoes, or buy a can of diced canned tomatoes. Keep about 1/2 cup peas (fresh or frozen) on standby.
2. Heat 2 tbsp oil and 1/2 tbsp mustard seeds in a wok with a lid, on medium heat. When the seeds sputter, add 12 tbsp of cumin seeds, a let them roast for a few seconds. Add onion, plus 1/2 spoon of garlic paste or 1 clove of fresh garlic and a small piece of fresh ginger. Let this cook for a few minutes, until onion appears translucent. Add turmeric, chili power, garam masala, and cumin power or cumin-corriander power to taste. Let this roast for a few seconds.
3. Add tomatoes and salt and sugar to taste. Let this cook for about 4-5 mins.
4. Add potatoes, cauliflower, and peas. Make sure these are throughly covered in the tomato mixture. Add about 1/2 cup water, and bring to a boil. Turn the heat down to low, and allow to cook for about 20 mins or until potatoes are well cooked. Check and stir occasionally.
5. Add abt 3/4 tbsp lemon juice, and garnish with fresh corriander. Serve with Jasmine rice or even quinoa (or chapati, if you must).