Using hand gloves, peel the turmeric roots. Chop/grate turmeric roots. Keep aside.
Whisk the curds and keep aside.
Heat ghee in a pan.
Add bay leaf, cardamom, cinnamon, cloves and saute for few seconds.
Add chopped garlic and saute till the garlic is well roasted.
Add chopped green chillies and saute for few seconds.
Add chopped ginger and saute.
Next, add chopped turmeric.
Saute on low flame till the turmeric is cooked well. The turmeric needs to cook well in ghee so that the bitterness vanishes.
Once the turmeic is cooked, add chopped onion. Saute for a minute.
Add green peas and mix.
.Add some water and cook covered till the peas turn soft.
Next add chopped tomato. Saute for few seconds till tomato becomes soft.
Add Kashmiri chilly powder, cumin-coriander powder, salt and mix well.
Add whisked curds and mix. Cover sand cook on low flame for few minutes.
Add ½ tsp garam masala. Adding of garam masala is optional.
Finally, garnish with chopped coriander leaves.Serve with chapatis/parathas / bajra rotis