Nimona

Coarsely grind the Fresh green peas in a food processor or with a mortar and pestle, ensuring some whole peas remain for texture. Do not make a fine paste.

Heat 20 grams of Ghee in a heavy-bottomed pan or kadai over medium heat. Add the diced Potatoes and fry until they are golden brown and partially cooked. Remove the fried Potatoes and set aside.

In the same pan, add the remaining 20 grams of Ghee. Once hot, add the Cumin seeds and let them splutter. Then add the Asafoetida.