INSTRUCTIONS

• In a pan, add 2 cup of water and bring it to a boil. Add green peas, salt, and ¼ tsp sugar. Boil for 5 minutes on high flame till green peas become soft.
• Sieve water from boiled green peas and keep it aside.
• In a bowl, add turmeric powder, red chili powder, coriander powder, dry mango powder, and cumin powder. Add some water and mix well. Masala paste is ready. keep it aside.
• Now in a mixture jar, add tomatoes, ginger, and green chili. Grind it into a smooth paste. Keep it aside.
• In a pan, add some oil and potato pieces.fry potato pieces and keep them aside.
• Now, in the same pan, take 4 tbsp oil, and add cumin seeds, mustard seeds, dry red chili, bay leaf, and cinnamon stick. sauté it.
• Now lower the flame, add gram flour (besan), and roast till it slightly changes its color.
• Add masala paste into oil and sauté till oil separates from its sides.
• Then add tomato puree and salt. Cover and cook till oil is separated from the sides of the gravy.
• Now add fried potatoes and boiled green peas. Mix well.
• Then add 1 cup hot and mix well.
• Cover and cook it for 5-7 minutes on medium flame.
• Add jaggery, kasuri methi, and garam masala. mix well.
• Now in a tadka pan, add ghee and heat it. switch off the gas and add hing. Mix well and add tadka into sabzi. mix well.
• Switch off the flame and garnish with chopped coriander leaves.
• Serve with rice or roti and steamed rice.

NOTES

• In grams proportion of potatoes should be double that of green peas.
• sugar helps to retain green peas' color while boiling it.
• boil green peas for only 5 minutes on high flame.
• masala paste gives dhaba style color and flavor to sabzi
• dry spices give a nice aromatic flavor to the sabzi.
• roasted besan gives thickness to sabzi gravy.
• ghee and hing tadka add more flavor and taste of