First heat a pan with oil. Add the fennel seeds and curry leaves and saute until the fennel seeds start changing color. Now, add the onions and saute until they are translucent. Add the ginger garlic paste and saute until everything become golden brown in color.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/pm-saute2.jpg" alt="green peas" width="47%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/02/pm-saute3.jpg" alt="green peas" width="47%" />
Now add the tomatoes, salt and saute until the tomatoes turn mushy.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/pm-saute4.jpg" alt="green peas" width="47%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/02/pm-saute5.jpg" alt="green peas" width="47%" />
Add the turmeric, red chilli, coriander powders and give a quick stir. Now, add the green beans and give a nice stir. Add the water and cook covered in medium flame.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/pm-saute6.jpg" alt="green peas" width="47%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/02/pm-saute7.jpg" alt="green peas" width="47%" /><br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/pm-saute8.jpg" alt="green peas" width="47%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/02/pm-saute9.jpg" alt="green peas" width="47%" />
Once the peas are about 80% done, remove the lid. Add the garam masala powder, mix nicely, and cook for another couple of minutes until the peas are cooked fully.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/pm-saute10.jpg" alt="green peas" width="47%" /> <img src="//revisfoodography.com/wp-content/uploads/2017/02/pm-saute11.jpg" alt="green peas" width="47%" />
Serve hot with any rice dish or bread.
<br><br><img src="//revisfoodography.com/wp-content/uploads/2017/02/peas-masala-1.jpg" alt="green peas masala" width="100%"/>