Take 1 cup green peas and 500 grm small potatoes. remove potato skin and slightly prick it with fork so masala absorb in it. keep it aside.

Now in mixing bowl, add ½ tsp turmeric powder, 1 tsp red chilli powder, 1 tsp Kashmir red chilli powder, 1 tbsp coriander powder, ½ tsp black salt and ¼ cup hot water. Mix well. Masala paste is ready keep it aside.

Then in a mixture jar, add 1 tbsp coriander seeds, 1 tsp cumin seeds, 1 tsp fennel seeds, 2 green chilli and 1 inch ginger. Without adding water grind it into coarse paste. Keep it aside.

Now in a pressure cooker, add some oil and heat it. then add peeled small potatoes and fry it on medium- high flame till it becomes slightly crisp.

Then add green peas and fry it for 1-2 minutes. Take out small potatoes and green peas into bowl. Keep it aside.

Now in a cooker, 4 tbsp oil is remaining. Add ½ tsp mustard seeds, 1 bay leaf, 2 dry red chilli and pinch of hing. Saute it.

Then add green chilli-ginger grinded paste and saute it.

Now add 1 tbsp besan and roast it on low flame till it slightly changes its color.

Then add prepared masala paste and saute till oil release from its sides.

Now add tomato paste and salt. saute gravy till oil separates from its sides.

Then add fried potatoes and green peas. Mix well and saute for 1-2 minutes into gravy.

Now add 1.25 cup hot water. Mix well and bring it to boil.

When gravy starts to boil, cover the pressure cooker lid and take 2 whistle on medium flame.

After 2 whistle pressure cooker release its pressure naturally. Open the lid and check potatoes and green peas.

Then add 1 tbsp jaggery, ½ tsp garam masala and 1 tsp kasoori methi. mix well.

Switch off gas and add 1 tsp lemon juice and some coriander leaves. Mix well.

Serve vatana batata nu shaak with roti or steam rice.