keep green peas in cold water submerged until thawed, it will be ready in 5 minutes to use.
Heat oil in a skillet on medium heat.
Add cumin and let it splutter.
Add onions, saute and cook for a couple of minutes or until it turns soft.
Now add ginger garlic paste followed by green chilies, saute and cook for a minute or until raw aroma vanishes.
Mix in tomatoes, add salt, turmeric, chili powder, garam masala. Mix well and cook for 5 minutes or until oil separates.
Add green peas, water, mix well and simmer for 8-10 minutes or until curry reaches desired consistency.
Finally, mix in coconut cream, coriander and turn off the heat.
Serve piping hot green peas masala with paratha, naan or rice.