Firstly, wash tomatoes, green chilies, and ginger thoroughly, and chop in big chunks.
Further, heat some 2 tbsp ghee or oil in a wok/pan.
When the oil is hot then add chopped tomato, green chili, and ginger. Cook them for 5-6 minutes and stir in between.
Once it cooled down then grind them.
Boil the green peas and drain the excess water. Keep them aside.
Peel the boiled potatoes and mash them into big chunks.
After that, again heat 2 tbsp ghee or oil in a wok/kadai.
When oil is hot enough, add cumin seeds and asafoetida into it. Let them splutter for a few seconds.
Additionally, add tomato, green chilli, and ginger paste and saute them until oil starts separating from it.
After that, add turmeric powder, coriander powder, fennel seeds powder, and red chili powder and cook for another 2-3 minutes on low flame.
After sauteing the masala, add mashed potatoes and boiled peas and mix well. Cook for another 2-3 minutes.
Further, add 3 cups of water and mix all the ingredients well.
Cook them 10-15 minutes on low-medium flame and stir in between.
After that, add mango powder, and garam masala as well. Mix well.
Now, cook this on low flame for 5 minutes.
Bhandare wali Aloo ki Sabji has turned thick in consistency and releases a good aroma.
After that switch off the flame. Add finely chopped fresh coriander and mix well.
Finally, serve hot bhandare wale aloo sabji with steaming hot Pooris, or Kachoris.