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
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
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.