Thaw and coarsely grind half the green peas and keep it aside for now. There is no need to add water while grinding. Just pulse it twice.
Saute the coarsely ground green peas in oil for 4-5 minutes on medium flame. Be careful to not burn it. Keep stirring it regularly. Transfer to a plate.
To prepare the cilantro paste
In a mixer grinder jar add cilantro (with stalks), ginger, garlic and green chillies and blitz to a smooth paste. Set this cilantro paste aside for now.
To prepare the potatoes
Peel and cut potatoes in wedges. Shallow fry them in oil till they turn light golden.
Transfer them onto paper towels to soak off the excess oil if any and keep it aside as well.
To prepare Matar ka Nimona
Heat oil in a pan, temper cumin seeds, cloves and bay leaf. Then add and fry the prepared cilantro paste. Saute for about 3-4 minutes or till the oil begins to leave the sides.
Next add the chopped tomatoes along with salt. Continue to saute for 4-5 minutes or till the tomatoes turn soft and pulpy. Mash them with the back of the ladle as it cooks.
Then add all the spices like asafoetida, turmeric powder, coriander powder, amchur powder, chilly powder and garam masala to the pan.
Add some splashes of water to avoid the burning of spices and fry for a minute.
Now add the coarsely ground green peas, remaining green peas and water as required. Cook this for 5-7 minutes. You need to cook a bit longer if using fresh peas.
Then add the fried potatoes, and garnish with cilantro. Mix and take it off the flame.
Serve it with any Indan bread or rice.
If you like the flavor of onions, add it when making the cilantro paste. When making the green peas paste, ensure that you keep it coarse. Do not grind it to a smooth paste. The coarse texture works well in this vegan peas recipe. The consistency of this green peas curry is a personal choice. If you want to eat it with rice, make it a bit thin and if you plan to serve it with bread, keep the gravy thick.