Add ginger, garlic and green chilles and grind to a fine paste.
In a kadai fry grated onions till brown.
Add ground masala, haldi, chilli pwd, salt and sugar. Fry till oil shows up.
Add boiled potatoes and peas. Lastly add tomato puree. Cook till done.
Garnish with chopped corriander leaves. Serve hot with parathas.
To be Roasted:
1/2 cup Dry Coconut (copra)
2 tsp Corriander seeds
1 tsp Jeera
1 tsp Khus-Khus
4-5 Pepper corns
1" Cinnamon stick