Ingredients:

• 250 g – Green peas
• 2 – big Potatoes
• 2 lbs – Curd
• 1 tsp – finely chopped Ginger
• 1 tsp – Jeera
• 1 tsp – Dhania powder
• 1/2 tsp – Turmeric powder
• 1 tsp – Chilli powder
• 4-5 – Peppercorns
• 2-3 – Black Eparchies
• 1 inch – Cinnamon
• 4-5 – Cloves
• Salt to taste
• Ghee
• Oil for frying

Method:

1. Cut potatoes into medium-sized pieces, fry them in oil till half cooked and keep them aside.
2. In 2 tbsp of oil, add the Jeera, Dhania powder, turmeric powder and chilli powder and cook for 2 minutes.
3. Add the curds to this masala and continuously stir till it starts boiling.
4. Add the peppercorns, cloves, black elaichies and cinnamon.
5. Keep the flame low and cook uncovered till the mixture is almost dry.
6. Add the half cooked potatoes and cook till the mixture is dry.
7. Add peas and 1/2 cup of water (do not add too much of water) and allow it to cook for further 5 minutes or till the potatoes are completely cooked.
8. Add 1 tbsp of ghee while serving. Serve with rice.

Recipe courtesy of Aruna Mehta