To begin making the Matar Masala recipe, steam the peas until cooked. Keep aside. 

Into a preheated kadai add oil. l. Add onions, ginger and garlic and green chillies and sauté until onions turn translucent.

Once the onions turn translucent add finely chopped tomatoes and cook until tomatoes turn soft and mushy. Turn off the heat.

Let the mixture cool down. Add the tomato and onion mixture into a mixer grinder and grind into smooth paste.Keep aside. 

To make cashew cream, blend cashews and almond milk(or water) into thick paste, keep aside.

In a wok/kadhai, add remaining oil. Add cumin seeds and let it splutter. Once the seeds have spluttered add the ground onion-tomato paste and cook until oil separates from the sides of the pan.

Once done add all the spice powders, mix well and allow it to cook for another 3 minutes on medium flame.

Add cooked green peas to the pan, continue to cook for another 5 minutes on low flame. Check for seasoning and adjust salt as required. Add kasuri methi and mix well.

Once the masala comes together well, add cashew cream, mix well and let it bubble up for another 2 to 3 minutes on low heat. The masala will thicken now.

Sprinkle some garam masala and give it a mix. Turn off the heat and garnish with fresh coriander leaves.

Serve Matar Masala along with Phulka and Pudina rice and Tomato Onion Cucumber Raita for a weekday lunch or dinner.