Potatoes – 500 gms, peeled, cubes, washed
Mustard Oil – 1 cup
Asafoetida – a pinch
Fenugreek Seeds – 1/2 tsp
Garlic Cloves – 2 tsp, pounded
Turmeric Powder – 1/2 tsp
Salt to taste
Onions – 125 gms, peeled, quartered
Green Peas – 200 gms, peeled
Capsicum – 1, cut into long strips

Grind Together:
Coriander Seeds – 2 tsp
Black Cumin Seeds – 1 tsp
Black Pepper Powder – 1/2 tsp
Red Chilli Powder – 2 tsp
Ginger – 1 tsp, ground
Yoghurt – 1/2 cup
Tomatoes – 4, medium sized, quartered
Fresh Bamboo Shoots – 20 gms, cubed
Spring Onions – 2, cut into slices with green stems
Green coriander – 1 tbsp

1. Immerse the potatoes in water and keep aside.
2. Heat the oil in  a pan.
3. Add the asafoetida and fenugreek seeds.
4. Stir for a few seconds.
5. Add garlic and fry till light brown.
6. Add the drained potatoes, turmeric powder, and salt.
7. Stir occasionally.
8. Once the potatoes are half done, add the onions and cook for 5 minutes.
9. Add the green peas and capsicum.
10. Sprinkle more water if required and cook covered for 5 minutes.
11. Add the ground spices mixed with yoghurt.
12. Mix well and cook further for 3 more minutes.
13. Add the tomatoes, bamboo shoots, spring onions and 1/2 cup water.
14. Simmer till there is very little water left.
15. Serve hot.

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