Using mortar and pestle or a small mixer, make a paste out of green chili, ginger and garlic.

In a pan, add the peas and enough water to cover the peas. Boil the peas until they are tender and then drain it in a colander.

Transfer the drained peas to a wide bowl and using a masher, mash it well. Some use the blender to coarsely grind the peas, but I like the mashed texture better.

In the same pan, heat 1 tablespoon of oil and fry the peeled and cubed potatoes until it is soft and golden brown.

Remove the potatoes in a bowl and in the pan, add the remaining oil.

Add the whole spices; cumin seeds, cloves, bay leaf and peppercorns. Fry them for about 30 seconds and then add the asafetida.

Now add the ground ginger, garlic, green chili paste and fry for 30 more seconds.

Add the chopped onions and saute until it is translucent.

Now add the Pureed tomatoes and mix well. Add the spice powders; red chili powder, dhania jeera powder and garam masala along with salt and mix well.

Let the masala mixture cook in medium heat until aromatic and oil floats on top.

Add the mashed green peas and the fried potatoes. Mix well and then add enough water to adjust the consistency.

Serve with roti or rice.