Here's how to make bihari style matar ki ghugni in 7 easy steps.

Prepare the green peas, rinse fresh peas or thaw frozen ones, parboil in salted water for 5 minutes, drain, and set aside.

Heat mustard oil, heat mustard oil until it smokes lightly, then lower the heat and add cumin seeds to splutter.

Saute onions and spices, saute chopped onions until golden, then add ginger-garlic paste and cook until the raw smell disappears.

Cook tomatoes and masala, add tomatoes, turmeric, chili, and coriander powder. cook until tomatoes soften and oil separates.

Combine peas with masala, add peas, mix well, and pour in 1/2 cup water. cover and simmer for 8-10 minutes.

Finish with garam masala, sprinkle garam masala, stir gently, and simmer for another 2-3 minutes.

Garnish and serve, garnish with coriander leaves and serve hot with puris, parathas, or rice