ingredients :

Potatoes - 1/2 kg
Shelled peas - 1 cup
Onions - 6 or 7 big
Tomatoes - 1/4 kg
Ginger, Garlic paste - 2 tbsp
Dhania powder - 1 tbsp
Turmeric powder - 1 tsp
Garam masala powder - 1 tsp
Chilli powder - 2 1/2 tsp
Oil - 3 tbsp.

Method :
1.  Cut onions into big pieces and grind to a coarse paste.
2.  Chop tomatoes finely. Boil potatoes in pressure cooker. peel and dice them.
3.  Cook peas and keep aside.
4.  Heat oil in a kadai, season with jeera or aniseed, fry the ginger garlic paste for a minute.
5.  Add onion paste and fry till it turns golden brown in colour.
6.  Add chopped tomatoes and fry for few minutes.
7.  When the tomatoes become soft, add dhania powder, turmeric powder, garam masala, salt and chilli powder.
8.  Fry till oil separates from the masala.
9.  Pour enough water along with boiled peas and potatoes.
10. Cook till the gravy becomes thick.
11. Serve hot, garnished with coriander leaves.