In a pan, heat oil at medium heat and add garlic, if using. Cook for a minute.
Add the cumin seeds and garam masala and cook for a few seconds until it starts to sizzle.
Add the peas, garlic, 1/3 tsp salt and 1/4 tsp cayenne/chili powder and mix well.
Cover and cook for 4 minutes and serve. :)
Or, Cover and cook for 1 minute.
Blend the tomato with water or almond milk for creamier curry and add to the pan.
Add a generous pinch of salt more and cook uncovered for 8-10 minutes or until the tomato sauce thickens.
Serve hot with Indian flat breads, pita, or rice. Add to a bowl with grains and greens, or add to tacos, wraps. Endless possibilities.
For variations: Add fennel seeds instead of cumin. Add berbere spice blend instead of garam masala. Add 2 Tbsp ground cashew for a creamy sauce. Add a handful of cilantro to the tomato and blend for a green sauce. Add other beans, chickpeas, corn etc.Nutritional values based on one serving of two