Ingredients:

1/2cup ghee
1tsp. grated ginger
13/4 cup peas (coarsely Ground)
2 medium potatoes (Finely chopped)
2 bay leaves
2 onions (chopped)
2 medium tomatoes (peeled & halved)
Salt to taste
11/4 cup water
Chopped coriander leaves
1tsp. garam masala powder

Paste

• 6 cloves garlic (crushed)
• 1tbsp. grated ginger
• 11/2tsp. turmeric powder
• 11/2tsp. red chili powder
• 11/2tsp. coriander seeds

Preperation :

• First make a smooth mixture by grinding all the paste ingredients together.
• Heat 1tbsp. of the ghee in the frying pan over a low heat.
• Add the ginger and peas. Fry gently for 5 minutes until the grains of peas starts to separate. Remove and set aside.
• Add another tbsp. of the ghee to the pan and fry potatoes for 5 minutes. Remove and mix with the peas.
• Heat the remaining ghee, add the bay leaves and onion and fry till golden brown.
• Reduce the heat and stir in the tomatoes and paste.
• Cook for 10 minutes, stirring occasionally.
• When the ghee starts to separate add the peas and potatoes mixture with salt.
• Cook, stirring, for 5 minutes, add the water then cover and simmer for 15 minutes, add the water then cover and simmer for 115 minutes,
• Serve sprinkled with the coriander leaves and garam masala powder.