1. Make paste of all dry masala powders in 1/2 cup water.
2. Heat oil in a frying pan, add seeds, curryleaves, green chilli.
3. Add asafetida, allow to splutter, add masala paste.
4. Stir while cooking, for half a minute.
5. Add curds, stir continuously till it starts boiling.
6. Stir further till all whiteness of curds is not visible.
7. Add 1/2 cup water, bring back to a rolling boil.
8. Add in peas, potatoes, saving 2 pieces.
9. Smash saved 2 pieces of potato, add to mixture.
10. Cover and simmer on medium, till gravy is a little thick.
11. Pour into serving bowl, garnish with chopped coriander.
12. Serve hot with boiled rice or phulkas, or puris.

Making Time : 15 minutes
Makes : 3-4 servings
Shelf Life : Best fresh