Chop the onions and tomatoes finely. Peel the skin of garlic.

In a pan add oil and add the finely chopped onions.

Saute for a minute. Add a little salt.

Add the garlic cloves.

Mix well and add the chopped tomatoes.

Cook till it becomes soft.

Switch off the flame and add the cashew nuts.

Add the fennel seeds and kal paasi.

Stone flower | kalpaasi gives an excellent flavour to the kurma, so do not skip it.

It is easily available in Indian grocery shops.

Now add in the red chili powder, coriander powder, and cumin powder.

Add the grated coconut.

Once it is cool, grind this into a smooth paste.

Add ½ tbsp oil to a pan and add this paste.

Cook for a minute and the frozen peas.

Add 1 – 1.5 cups of water and mix well.

Cover it with a lid and cook for 10 minutes.

Stir in between.

Switch off the flame.

Garnish with coriander leaves.

If using fresh green peas, you can cook this in a pressure cooker for 2 whistles.

Add the ground masala to the cooker and add the fresh peas.

Add in the water and cover and cook for 2 whistles.