Take ½ cup chopped onion, 1 cup chopped tomatoes, ½ inch ginger (chopped) and 3 to 4 garlic (chopped) in a grinder or blender jar.
Without adding any water, grind or blend to a smooth paste.
Keep this ground paste aside.
making aloo matar
Heat oil in a pot or pressure cooker. First crackle the cumin seeds. Then add the ground onion-tomato paste.
Stir and then add the ground almond/cashew powder or malai (cream).
Saute the ground paste till the oil releases from the sides. The masala paste will also thicken. The mixture splutters. So do cover partly with a lid. Once the mixture stops spluttering, then remove the lid and saute.
Then add the asafoetida powder, red chilli powder and turmeric powder.
Stir and then add the peas and potatoes. Saute for a minute. Add water and salt.
Stir well and cover the pot. Simmer till the potatoes and peas are cooked well. If pressure cooking then add 1 cup water and pressure cook for 2 to 3 whistles till the potatoes & peas are cooked completely.
Lastly sprinkle punjabi garam masala powder or garam masala powder and stir.
Then add 2 tbsp chopped coriander leaves (cilantro leaves).
Stir well and serve aloo matar hot with pooris, chapatis or rice.
* to make the almond or cashew powder, just grind about 8-9 almonds or cashews in a small dry grinder or coffee grinder.