To the same oil, add the potato cubes, fry over a medium flame till golden. Keep aside on a kitchen absorbent towel.
Dissolve ginger paste, turmeric powder, coriander powder, cumin powder in little water to make a smooth paste.
Add 1 tbsp oil in a pan. When smoking hot, throw in the bay leaves, cumin seeds, crushed cardamom, cinnamon and cloves, allow to splutter.
When the spices start to release their aroma, stir in the above paste and cook till oil is released.
Add 1 cups of warm water, sprinkle in the sugar, add the fried potatoes, give it a hearty stir and cook for a further 5 minutes till the potatoes are just tender.
Adjust seasonings, gently add the fried green peas dhokas, cook for a minute or two.
Finish with a generous dollop of ghee and a sprinkle of garam masala powder. Switch off the flame and allow to stand for a further 5-7 minutes.
Serve hot with rice.