• 500 gm. Green Peas
• 3 Boiled Potatoes
• 1/2 tsp Cumin Seeds
• 3 Bay Leaves
• 1 Grated Onion
• 1.5 tbsp Garlic + Ginger + Green Chilli Paste
• Puree of 2 Tomatoes
• 1 Green Chilli
• 1/2 tsp Turmeric Powder
• 1/2 tsp Cumin Powder
• 1/2 tsp Coriander Powder
• 1 tsp Kashmiri Red Chilli Powder
• 1/3 tsp Asafoetida(Hing)
• Chopped Coriander Leaves
• 1 tsp Dry Roasted Masala
• 2 tbsp Mustard Oil
• Salt to Taste
• Water as Required

1. At first take oil in a pan, heat it and add bay leaves, cumin seeds and saute for a while.
2. Then add chopped onion and garlic-ginger-green chili paste and saute them well for a while.
3. After 2-3 minutes add tomato puree and saute well with the masala.
4. We shall cook the gravy by covering the pan for 3-4 minutes.
5. After that when the mixture gets a little dry add a little water and all the dry powdered masala along with salt and mix all of the properly.
6. After mixing for a while add asafoetida, one green chilli and chopped coriander leaves and mix well. Now add all the green peas in the mixture and mix them well with the gravy. Add water as required to make gravy of desired consistency.
7. Now add boiled and diced potatoes and mix well with the peas and then add some more water. Now we shall let it cook for 7-8 minutes on medium flame.
8. After 7-8 minutes we shall unlid the pan and add some more coriander leaves and mix.
9. Now it’s time to add a little twist in the dish. Take a separate pan and dry roast some cumin seeds, coriander seeds, fennel seeds and whole spices.
10. Them make a fine dust out it in the mixer and add 1 tsp of this special dry roasted masala in our gravy.
11. This will make our curry tastier and flavorful.

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