Make paste of all dry masala powders in 1/2 cup water.
Heat oil in a frying pan, add seeds, curry leaves, green chilli.
Add asafoetida, allow to splutter, add masala paste.
Stir while cooking for 30 secs.
Add curds, stir continuously till it starts boiling.
Stir further till all whiteness of curds is not visible.
Add 1/2 cup water, bring back to a rolling boil.
Add in peas, potatoes, saving 2 pieces.
Smash saved 2 pieces of potato, add to mixture.
Cover and simmer on medium, till gravy is a little thick.
Pour into serving bowl, garnish with chopped coriander.
Serve hot with boiled rice or phulkas, or puris.
Bawarchi of the week
Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.