Heat 2 cups of water in a pan. When it starts boiling, put 1 cup of fresh green peas in it along with ¼ tsp of salt. (Pro tip: If you are using frozen peas, there is no need to boil them. Use them as it is while making the sabzi).

Let it come to a boil on a medium flame. It will take a minute or so. Check their softness and strain the water. Keep them aside.

Heat 4 tbsp of cooking oil in a kadai. When the oil becomes hot, add 3 pieces of potatoes (washed, peeled, and cut into small pieces) to it. Stir and fry them for 3 to 4 minutes on a medium flame. Remove them on a separate plate when they are 80% cooked or turn slightly brown.

In the remaining hot oil in the kadai, put 1 piece of cinnamon stick (1 inch size), 1 piece of bay leaf, and 1 tsp of cumin seeds. Fry them for about 10 seconds on a high flame and then add 2 pieces of onions (medium size, finely chopped). Stir and fry it for another 2 minutes. When the color starts changing, put in 1 tbsp of ginger garlic paste.

Now, reduce the flame and add ½ tsp of turmeric powder, 2 tsp of red chili powder, ½ tsp of jeera powder, 2 tsp of coriander powder, and 1 tsp of garam masala powder. Mix and cook them nicely.

Then, add ½ cup of tomato paste and mix it nicely. Cover and cook it for about 2 to 3 minutes until the oil separates. (Pro tip: Adding tomato puree rather than pieces of tomato renders a rich color to the dish).

When the masala is cooked nicely, turn the flame of the gas stove off and let the masala cool down slightly. Then add 1.5 tbsp of curd and mix it nicely with the masala first and then switch on the gas stove. Cover and cook it further for 2 to 3 minutes on a low flame. (Pro tip: Adding curd when the masala is cool will prevent it from curdling).

After two minutes, add salt to taste and 1.5 cups of water to the masala. Mix and bring it to a boil on a medium flame.

Now, add the fried potatoes and boiled peas to it. If you are using frozen peas, add them during this stage of cooking. Mix nicely. Cover it and cook it for 7 to 8 minutes on low to medium flame. Stir and check the curry in between to ensure it is not overcooked.

Check the doneness of the potatoes and the thickness of the gravy. If you want thicker, cook it for a couple of minutes more without the cover on it this time.

Finally, before turning the flame of the gas off, add a handful of finely chopped coriander leaves. Switch of the gas stove, cover the kadai, and let it sit for about 2 to 3 minutes.

Your delicious and spicy homemade aloo matar ki sabzi is ready to serve. Transfer it to a serving bowl and enjoy it with hot puri, kachori, roti, or paratha.