4-5 Boiled aloo (potatoes) peeled and chopped
1/2 Cup matar (peas)
2 Urad bari (crushed)
2 cloves lahsun (garlic)
1/2 Inch piece of adrak (ginger)
1/2 Inch piece of tej patta (bay leaf)
1-2 Table spoon of ghee/oil
2 Table spoons panch foran (rai, methi, jeera,kalaunji and saunf mixed in equal quantity)
2 Tea spoon dhania powder
1/2 Tea spoon garam masala
1 Tea spoon lal mirch
1 Tea spoon haldi
Salt to taste
Grind onion, lahsun, adrak, tomatoes, haldi, mirch and dhania powder together in a mixer jar into a paste.
Heat ghee/oil in a pan.
Add tej patta and panch foran.
Add the masala paste and fry till it leaves the oil.
Add urad bari, aloo, matar and salt.
Mix well and pour hot water to the required consistency.
Allow it to boil for 2-3 mins.
Add garam masala and serve with rice, roti, paratha or puri.