Dry roast groundnuts and til, cool and crush them together to a coarse powder.

Parboil baby potatoes, peel and deep fry them until crispy. Sprinkle salt on the fried potatoes. Chop onions, garlic and ginger, finely, in a chopper.

In a kadhai,take 3 tsp oil. Add in cinnamon, cloves and jira. Add in some hing. Add in chopped onions, garlic and ginger. Saute well for 2-3 minutes.

Add in peas and cook for 2-3 minutes. Meanwhile, chop the tomatoes in a chopper.

Add tomatoes,add in salt and cover and cook well. Meanwhile, ready the dry masalas.

When the tomatoes are done, add in groundnut-til coarse powder. Mix and cook for 2 minutes. Meanwhile, beat curd well.

Add the dry masalas into the gravy. Mix and after 1 minute, add in beaten curd. Mix well and cook for 2 minutes. Now add in fried baby potatoes.

Add water and set the required consistency of the gravy.

Cook for a while. When the oil separates, add coriander. A tasty Gujrati style Peas-potato sabzi is ready.

I served with madala puris

Enjoy this easy Jhatpat Gujrati Shaak with family and cook. Happy cooking.