In a large saucepan, warm the extra-virgin olive oil over medium heat. Add chopped yellow onion and sprinkle with fine sea salt, cooking until soft and translucent, about 10 minutes.

Grate the lemon zest and finely chop it. Squeeze the lemon to extract 1 tablespoon of fresh juice and set both the zest and juice aside for later use.

Toss in minced garlic, fresh ginger, cumin seeds, ground turmeric, and black pepper to the softened onion. Sauté for about 5 minutes, allowing the spices to become fragrant.

Gently fold in the frozen sweet peas and let them cook for about 10 minutes until bright green and tender. Reserve ½ cup of this mixture for garnishing later.

Mix in the diced russet potato and pour in the vegetable stock. Bring to a boil, then simmer for around 20 minutes, stirring occasionally until the sauce thickens.

Remove the stew from heat and stir in the reserved lemon juice, incorporating that zesty brightness into the mix.

Lightly crush the reserved peas and sesame seeds together, mixing with chopped cilantro for a fresh sprinkle to top the stew.

Ladle the stew into bowls and finish with a swirl of creamy yogurt and the sesame-pea mixture for added texture and taste.