Take fresh peeled green peas. Wash them thoroughly.Keep few peas separate to use later for garnishing.

Strain water and transfer the remaining ones to blender jar. Blend it to thick coarse mixture. Transfer it to bowl and keep aside. Blend ginger and garlic to form ginger garlic paste. Keep aside.

Put roughly cut tomatoes along with roughly cut green chillies in a blender jar to form a tomato puree. Assemble it with other ingredients and keep aside.
Tip: Better to Blend all the ingredients beforehand to process further cooking.

Heat 2 tablespoons oil in a kadhai. Add peeled and chopped potatoes in oil.Fry for few minutes on a low medium heat until they are half cooked or golden brown in color.
Tip : Adding a pinch of salt while frying Potatoes will allow them to cook fast and saves times.

Transfer fried potato peices to bowl and keep aside. Within the same left over oil, add blended green peas mixture. Saute and keep on stirring until the oil will be completely soaked within the mixture.
Tip : Sauting green peas within the oil allow them to dry and cooked completely within the oil.

Transfer it to bowl and keep aside. Start preparing tadka. Again heat 3 tablespoons oil within the same kadhai. Add cumin seeds. Once they begin to crackle, add chopped onions. Saute until golden brown on a low medium heat.

Add prepared ginger garlic paste. Stir it for few minutes and add spices like turmeric, red chilli and salt. Saute for few minutes until the spices seems completely mixed.

Add prepared tomatoes puree. Mix well and saute until the puree seemed cooked.

Add Fried Potatoes along with dried fenugreek leaves and blended green peas.Mix well and cook for few minutes on low medium heat.
Tip : Adding dry Fenugreek leaves in tadka brings nice aroma to the dish. May be added after adding water in later step.

Add water to form a gravy. Mix it well. Cook and bring it to boil on medium high flame.

Lastly, add garam masala powder. Mix it well in the gravy and cook for few minutes.Peas Nimona is ready to serve.
Tip: Garam Masala powder may be added with other spices in tadka but I prefer to add lastly so as to make it more tempting.

While serving, garnished with fresh coriander leaves toped with peas to form a green farm. Base plate is garnished with sliced carrots and a coriander leaf.