PREPARATION

1. Take 500 grams potatoes sand cut it into pieces. Keep aside.

2. Take 350 grams tomato and cut it into pieces.

3. Transfer it to a blender, add 1 tablespoon ginger, 1/2 tablespoon garlic, 3 green chili and blend it into a smooth puree.

4. Heat 3 tablespoons ghee in a skillet, add 1 teaspoon cumin, 160 grams onions and fry till translucent on until it turns golden brown in color.

5. Then, add the blended mixture in it and stir well.

6. Cook for 5 - 7 minutes on low heat.

7. Add 1/2 teaspoon turmeric and stir well.

8. Now, add 1 tablespoon red chili, 1 tablespoon coriander powder, 1/2 teaspoon dry mango powder and mix it well.

9. Add 80 milliliters hot water and stir well.

10. Bring it to a boil.

11. Add 225 grams green peas, 500 grams potatoes and mix it well.

12. Then, add 500 milliliters hot water, 1 1/2 teaspoons salt and mix it again.

13. Bring it to a boil.

14. Cover it with lid and cook for about 15 minutes on low heat.

15. Open the lid and give it a nice stir.

16. Now, check the potatoes are cooked or not.

17. Add 1 teaspoon garam masala and mix it well.

18. Garnish with coriander.

19. Serve hot with roti.