Heat a kadhai and add oil to it.

Once the oil is hot add a dry red chili.

Next, add cumin seed and wait for it to splutter.

Add asafetida, green chilies, and 2 tsp of potatoes, sauté for 15-20 seconds.

Add clove and cinnamon powder, garam masala, red chili; on low medium flame mix all ingredients.

Next, add peas and rest of the chopped potatoes.

Sprinkle salt to taste.

On low flame cover the lid with a plate and let it cook for 2-3 minutes.

Give it a good stir, cover again cook for another 2 minutes.

Remove the lid and add tomatoes, sprinkle salt accordingly.

Cover with the lid and cook for 2 more minutes, till tomatoes turn soft.

After two minutes you will observe that the oil has begun to separate from the veggies.

Add the same water which was used for boiling the potatoes, and on full flame cook it well.

Once it starts boiling you will notice oil at the surface, which means it is cooked and your wait has ended.