Heat butter in a saucepan. Add the green chillies and simmer until the aroma is released. Add the ginger paste and garlic paste and simmer until the butter separates.
Add the finely chopped onions and salt. Grind the pepper coarsely using a pepper mill, add it to the onions and sauté until golden brown. Add the green peas to the saucepan and mix together. Pour the chopped tomatoes into the mixture. Add garam masala.
Cover with a lid and cook on medium heat for 15 minutes, until the curry comes to a thick consistency. Remove from the hob and add the coconut milk, which gives the dish the traditional taste of peas curry. Garnish with coriander leaves. Serve with Nan bread or pilaf rice.
Freezing and defrosting guidelines
Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.