Ingredients :

½ kg - Green peas
150 gms - Potatoes
200 gms - Spring onions
1 pinch - Asafoetida (Hing)
1 inch - Ginger
6 nos - Garlic Flakes
2 nos - Bay leaves
2 tsp - Coriander leaves
½ tsp - Red Chilli Powder
½ tsp - Turmeric Powder
1 Tsp - Cumin seeds
5 nos - Cloves
5 nos - Green Cardamoms
1 no - Cinnamon stick
50 gms - Green coriander
Salt to taste
3 tbsp - Tomato Puree
Mustard oil
1 tbsp - Pure Ghee

Cooking Instructions :

- Divide the shelled peas in two batches finely grind one half and coarsely grind other.
- Grind to paste the ginger, garlic and cumin. Also grind the cloves, cinnamon and cardamoms and keep aside.
- Finely slice the onions, fry to a golden colour and grind to a paste.
- In the same oil, fry the potatoes on a very slow flame till crisp and golden brown. Remove and keep aside.
- In a separate pan heat a tablespoon of pure ghee and add crushed asofaetida, add all the ground peas and sauté till the moisture evaporates, keep aside
- Heat oil add the bay leaves, ginger-garlic paste, coriander, turmeric, chilli powder and salt and sauté till the masala is done.
- Add the onion paste and tomato puree and stir till the ghee separates. Now add the crushed peas, potatoes, ½ litre water and the garam masala paste.
- Cover and cook on a slow flame till potatoes are tender and oil appears on the sides. Serve hot garnished with finely chopped coriander leaves, with plain boiled rice or chapattis


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