Nimona

Heat oil into a pan. Add the bay leaves, cumin seeds and black cardamom. Add the ginger-garlic paste, Add onions. Fry the onions till light brown.
Add coriander powder, chili powder, turmeric powder, tomato puree and soute till the masala leaves the oil.
Grind the peas to a coarse mix in a food processor. Keep it aside.
In a non stick pan heat half the oil, cook the peas mix until lightly brown and dry, about 15-20 minutes on medium heat. Remove from heat.
Now add the tomato paste. Fry a little more till the oil separates.
Add the Peas paste. Fry again till the oil separates.
Now fry the potatoes pieces till it get cooked & add into a peas paste.
Add salt and mix well.
Now add 2 cups of water, cover it when it starts boiling and lower the flame till it is cooked.
Before serving sprinkle garam masala.

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