Wash, clean and chop peas, potato, ginger onion, garlic. Take 1/2 bowl of kasuri methi.
Chop onion. Grate ginger garlic. Make puree of tomato by grating it.
Now heat cooking oil in a cooler and add cumin seeds and when cumin seeds splutter put chopped onions and grated ginger garlic and saute till onion turn golden brown. Add salt, red chilli powder, turmeric powder, garam masala and coriander seeds powder and mix well. Add tomato puree. Cook on low flame till oil leaves the bottom.
Now add Peas, potato and kasuri methi and mix well. Saute for 2 minutes. Add water and place the lid and cook till 5 whistles. Switch off the flame. Let pressure releases automatically.
Serve hot garnished with chopped coriander leaves and serve with rice or chapatti.
