Heat the oil for the vaghaar.
When the oil becomes very hot add cloves, cinnamon, jeera, and rai, in that order.
When the seeds start to splutter add the asafoetida, turmeric and the chopped onions.
Fry onions until translucent and just turning golden brown.
Add the peas, potatoes and the chilli/ginger paste. Sprinkle the salt and carefully mix everything.
Cover and let it cook for about 5 minutes, stirring occasionally to ensure that the filling does not stick to the bottom of the pan.
When the filling is cooked(potatoes should be soft), turn off the heat and add the garam masala, lime/lemon juice, sugar and the coriander. Mix again.
Taste and adjust spices/salt to taste. Allow to cool. The filling should be quite stiff, when cool.