– Heat a pan and roast the coriander seeds and red chilies until brown and aromatic. Let it cool down a bit and then grind it to a fine powder. – In a kadai or a pan, heat about a teaspoon of oil and add the chopped onions. Sauté till golden brown and then add the chopped tomatoes, ginger and garlic. Fry till the tomatoes are cooked and mushy. Let it cool and then grind into a paste.
– Heat 2 teaspoon of oil in the same pan and add the ground masala paste. Let it come to a simmer and then add the red chili / coriander powder. Mix well and let the masala cook until aromatic, about 5 minutes. – Add the green peas, salt and about a cup of water and let the green peas cook until tender. If using fresh green peas, cook it separately and then use.