in the same pan, add 1 tej patta, 3 cloves and ½ teaspoon cumin seeds. let the spices crackle and splutter.
now add the ground onion paste. mix well and begin to saute stirring often.
saute till you see oil releasing from the sides and the paste becomes lumpy and starts gathering around itself.
now add ⅓ cup finely chopped tomatoes. mix well and begin to saute the tomatoes.
saute till the tomatoes soften and become mushy.
then add ¼ teaspoon turmeric powder, ½ teaspoon kashmiri red chili powder, ½ teaspoon coriander powder and a pinch of asafoetida (hing).
mix the spice powders very well with the onion-tomato mixture.
now add the coarsely ground fresh peas.
mix the peas with the rest of the onion-tomato masala. stirring often saute for 2 minutes.
then add 3 tablespoons chopped coriander leaves. mix again.
add 1.5 to 2 cups water. you can add less or more water as required.
season with salt. mix very well.
cover the pan with a lid and simmer till the green peas are cooked. this takes about 10 to 11 minutes on a low to medium flame.
in between do check and stir. if the water looks less, you can add some more water.
if planning to serve matar ka nimona with chapatis, you can add less water. if planning to serve with rice, you can add slightly more water.
once the gravy is done, you will see oil floating on top and the matar will be cooked.
now add the fried potatoes and ¼ to ½ teaspoon garam masala powder. mix very well and cook for a minute.
lastly add 2 tablespoons chopped coriander leaves. mix well.
serve matar nimona hot with rotis, pooris or steamed rice.
while serving you can garnish matar ka nimona with some coriander leaves. some lemon wedges can also be served with matar ka nimona.