Heat
ghee and sauté onion and garlic over medium heat till
golden. Add cloves, bay leaves and cinnamon. Stir-fry for 2
minutes. Add garam masala, chili powder, turmeric,
coriander, tomatoes and salt. Mix well. Add potatoes and
peas.
Pour in
water and bring to boil. Lower heat, cover the pan and
simmer gently for 15 minutes, or until the potatoes are
done. Garnish with coriander leaves and serve hot.
