In a pan, add 2 cup of water and bring it to a boil. Add green peas, salt, and ¼ tsp sugar. Boil for 5 minutes on high flame till green peas become soft.

Sieve water from boiled green peas and keep it aside.

In a bowl, add turmeric powder, red chili powder, coriander powder, dry mango powder, and cumin powder. Add some water and mix well. Masala paste is ready. keep it aside.

Now in a mixture jar, add tomatoes, ginger, and green chili. Grind it into a smooth paste. Keep it aside.

In a pan, add some oil and potato pieces.fry potato pieces and keep them aside.

Now, in the same pan, take 4 tbsp oil, and add cumin seeds, mustard seeds, dry red chili, bay leaf, and cinnamon stick. sauté it.

Now lower the flame, add gram flour (besan), and roast till it slightly changes its color.

Add masala paste into oil and sauté till oil separates from its sides.

Then add tomato puree and salt. Cover and cook till oil is separated from the sides of the gravy.

Now add fried potatoes and boiled green peas. Mix well.

Then add 1 cup hot and mix well.

Cover and cook it for 5-7 minutes on medium flame.

Add jaggery, kasuri methi, and garam masala. mix well.

Now in a tadka pan, add ghee and heat it. switch off the gas and add hing. Mix well and add tadka into sabzi. mix well.

Switch off the flame and garnish with chopped coriander leaves.

Serve with rice or roti and steamed rice.