Prepare a paste with tomatoes first. Take tomatoes, ginger and green chilies in a mixture jar and make a fine paste. Heat 2 tbsp oil in a pan and add cumin seeds and asafoetida to it. After the seeds crackle, add turmeric powder, coriander powder and ground tomato-chilli-ginger paste, followed by red chilli powder. Mix everything really well and saute the masala until oil starts separating from it.

When the masala is roasted, add peas to it and mix well. Cover and let the peas simmer for 2 to 3 minutes until they get tender. Keep the flame low. Meanwhile, peel the boiled potatoes. Later, check the peas if turned tender or not. Now crumble the potatoes and add them to the masala. Increase the flame and roast the masala for a minute or so. Keep stirring constantly.

Now add 1 cup of water in the sabzi, followed by salt, garam masala and some green coriander. Mix well, cover and let it simmer for 3 to 4 minutes.Turn off the flame after 4 minutes, sabzi is now ready. Transfer it to any serving bowl and garnish with some green coriander sprigs. To enhance the taste and flavor pour 1 tsp ghee over the sabzi. Serve this yummy aloo matar sabzi steaming hot with chapatti, paranthas, poori or rice and relish eating.