Dry roast the cumin and coriander. [ non stick pan, low heat, put them on, keep stirring, wait until toasty and color changes slightly]

Grind the cumin, coriander, peppercorn and cloves.

Heat the oil in a heavy bottom pan and add the potatoes. Stir, cover and cook on medium heat until just about tender. Keep checking on them and stirring them once a while. Add in the tomatoes and let them cook until they are mixed in with potatoes.

Add the black cumin, the ground spices, turmeric, chili powder, salt and peas. Mix everything in. Cook for about two minutes until the spices are lightly fragrant. Add the tomato juice and a dash of lemon juice. Simmer for another 5 - 7 minutes until the potatoes are fork tender and the spices and peas and everything is harmonized.