Chop the onions into random blocks and put them in a blender. Turn the blender on for couple of min till the onions become a coarse paste. Set aside.

Heat oil in a kadai and add mustard and fennel seeds to it. Once they splutter, add the curry leaves.

Now, add the onion paste to the kadai and saute it well till the mixture turns pinkish in color. Add the ginger-garlic paste at this stage.

Once the raw smell of ginger-garlic is gone, toss in the tomatoes and mix well. Cover and cook for couple of minutes till the tomatoes turn mushy.

Make a paste of the masala powders (coriander, chilli, turmeric and garam masala) with little bit of water and add it to the kadai. Add the required salt. Mix well.

Once the oil starts to separate from the mixture, add the curd/yogurt/dahi and mix well.

Now add in the cooked green peas and mix well into the masala. Cook on low flame for couple of min and turn off the stove.

Serve hot.