Boil the peas with little salt till it's soft but not mushy may be 15 minutes. In the meantime cut the potatoes into cubes if it's s big sized potato with skin or cut into 4 if it's baby potatoes, the time of cooking and water will vary depending on the size of your potato pieces. Grind the ginger and chillies with a pinch of salt.

Prepare the masala concoction but use 1-1.5 tsp of Masala only.

In a kadai, heat mustard oil, add whole dry chilli & PaanchForan, saute then add Hing, ginger chilli paste saute it again for few minutes and then add the masala concoction and Kashmiri Red chilli powder, sugar, add little water if required so that the masala doesn't burn and bhunno for few minutes until the oil starts seperating.

Add the potatoes and mix for few minutes. Add the kasuri methi and again bhunno and put the lid on and cook for few minutes. Add black salt and again bhunno. After adding black salt check salt and add common salt if required. Then add hot water and put on the lid and boil, smash few potatoes in between so that it thickens the gravy a bit. I cooked for 20 minutes covered and then I added the preboiled peas and cooked for 10 more minutes. Check the consistency of the gravy (jhol) as preferred.