Aloo Matar (Restaurant Style)

2 tablespoons bhujia

1 teaspoon cumin

2 small cinnamon

2 cloves

2 jathipathri (mace)

2 black cardamom

1 teaspoon black pepper

2 teaspoon coriander seeds

2 teaspoon fennel seeds

4 green chilies

1 tablespoon ginger

1/2 cup hung curd

1 teaspoon sugar

1 1/2 teaspoon Kashmiri chili powder

1 teaspoon coriander powder

1/4 teaspoon garam masala

2 tablespoon ghee

2 teaspoon cumin seeds

1 teaspoon red chili powder

1/4 teaspoon turmeric powder

1 1/4 teaspoon chole masala powder

1 tablespoon kasoori methi

1/2 cup tomato/tomato paste

Salt

Coriander leaves

1) Cut the potatoes in cubes and fry until its golden brown. Keep it aside.

2) Grind all the ingredients under the 'To grind' section to a smooth paste. Do not add water. Keep it aside.

3) Heat ghee in a pan. Add cumin seeds, red chili powder,  turmeric powder,  chole masala powder and kasoori methi. Saute  for 30 seconds.

4) Now add tomato and cook this until tomatoes are well cooked.

5) Add the ground paste to this and cook it until the oil separates. It will take 5 to 10 minutes. Stir continuously. Then pour 1 cup of water and mix well. 

6) Add cooked green peas and fried potatoes. Mix well and simmer for 5 more minutes.

7) Add coriander leaves and serve hot.