Vangi Matar Curry

Instructions

1. 1

   Heat the vegetable oil in a pan over medium heat.

2. 2

   Add the cumin seeds and let them splutter.

3. 3

   Add the finely chopped onion and sauté until golden brown.

4. 4

   Stir in the ginger-garlic paste and cook for another minute.

5. 5

   Add the pureed tomatoes and cook until the oil separates from the mixture.

6. 6

   Mix in the coriander powder, turmeric powder, and red chili powder.

7. 7

   Add the diced eggplant and green peas to the pan.

8. 8

   Season with salt to taste and mix well.

9. 9

   Cover and cook on low heat until the eggplant is tender and the peas are cooked through.

10. 10

    Garnish with chopped cilantro before serving.