Heat oil in a deep pan. When hot, add cumin seeds, cloves, cinnamon stick, and bay leaf. Let them crackle.
Add chopped onions. On medium flame, saute till they turn light brown but not burnt.
Turn the flame to low and add chickpea flour/besan. Saute for 1-2 minutes or till aromatic. Take care not to burn it.
Next, add ginger garlic paste. Saute till the raw smell goes away.
Add turmeric powder, red chili powder, kashmiri red chili powder, coriander powder, and kitchen king masala.
Add little water and saute till oil separates.
Next, add tomato puree and mix well.
Increase the flame to medium and saute till moisture reduces and oil begins to separate and is seen in the sides of the pan.
Add chopped potatoes and fresh green peas. Mix well with the masala. Add salt and saute for 2-3 minutes.
Add hot water and give a good mix.
Add a pinch of sugar to balance the sourness of tomatoes. Taste for seasoning (salt and spice level) and adjust as required.
Cover the pan and simmer on low flame for 10 minutes or till the vegetables are cooked.
Crush kasuri methi between your palms and add to the gravy along with garam masala. Mix well. Let it continue to simmer. The next step is to add tadka/tempering.
Heat ghee in a tadka pan. When hot add dry red chili. Add a pinch of hing.
Immediately pour it on the gravy. Quickly give a good mix, cover the pan.
Aloo MatarĀ is ready. Garnish with coriander leaves and serve hot with your choice of rice or Indian flatbread variety.