Ingredients:

• 2½ kgs potato peeled and diced
• 2kgs green peas – fresh or frozen
• 5 teaspoon cumin seeds
• 1½ kg onions – chopped
• 2kg tomatoes – chopped
• 5 inch ginger – chopped
• 30 to 40 garlic – chopped

• a generous pinch of asafoetida (hing)
• 5 teaspoon red chili powder
• 2½ teaspoon turmeric 
• 5 teaspoon garam masala, ground or as required
• 15 cups water
• Salt as required
• 20 tablespoons oil
• 1 cup chopped coriander leaves (cilantro leaves)

Instructions:

1. Heat 20 tablespoons oil in a pot or pressure cooker. First crackle the cumin seeds. Add 1½kg chopped onions, 2kg tomatoes, 5 inch ginger and 30 – 40 cloves of chopped garlic.
2. Sauté the ground paste till the oil separates from the sides. 
3. Add a pinch of asafoetida, 5 teaspoons red chili powder and 2½ teaspoons turmeric.
4. Stir and then add the 2kg peas and 2½ kgs potatoes. Sauté for a minute. Add 15 cups water and salt as required.
5. Stir well and cover the pot. Simmer till the potatoes and peas are cooked well. 
6. Lastly sprinkle 5 teaspoon garam masala powder and stir.
7. Garnish with chopped coriander leaves (cilantro leaves).
8. Stir well and serve hot with pooris, chapatis or rice.