Ingredients
| Aloo (Potatoes) | 3-4 medium |
| Matar (Peas) | 1 cup |
| Piyaz (Onion) | 1 medium |
| Tamater (Tomatoes) | 2 large |
| Sabz mirch (Green chilli) | 1 small |
| Knorr cube | 1 |
| Pissi laal mirchen (Red chilli powder) | 1.5 tsp |
| Namak (Salt) | 1 tsp |
| Haldi (Turmeric powder) | 1/4 tsp |
| Baisan (Gram flour) | 1 tsp [heaped] |
| Tandoori masala | 3/4 tsp |
| Pani (Water) | 1/4 cup |
| Pani (Water) | 2 glasses |
| Qasoori methi | 1 tsp [heaped] |
| Oil | almost 1/2 cup |
Method
Step 1: Fry Piyaz (Onion) till golden brown and make a paste with Tamater (Tomatoes) and Sabz mirch (Green chilli).
Step 2: Add Knorr cube in the same oil and mix till it melts. Then add Tomato paste, Pissi laal mirchen (Red chilli powder), Namak (Salt), Haldi (Turmeric powder), and Baisan (Gram flour). Mix and cook at medium flame until oil separates.
Step 3: Add Aloo (Potatoes), and Matar (Peas) and mix for 3-4 minutes at medium to low flame.
Step 4: Add Tandoori masala, 2-3 tbs of Water, and mix for 3-4 minutes.
Step 5: Add 2 glasses of water [As Required]. Mix, cover, and cook at low flame until Aloo are tender and the required consistency of gravy is obtained.
Step 6: Add Qasoori methi, mix, cover, and cook on low flame for 2-3 minutes.