Heat the oil in a medium saucepan over medium heat until shimmering and fragrant.
Add the finely chopped onion and cook, stirring occasionally, until golden and translucent, about 5 minutes. The onion should release a sweet aroma and develop some caramel color.
Stir in the minced garlic and chopped green chili, cooking for another 1-2 minutes until fragrant. You’ll notice a spicy aroma and the garlic will turn slightly golden.
Add the garam masala and toast it briefly, about 30 seconds, until fragrant and nutty, stirring constantly to prevent burning.
Pour in the coconut milk and add the diced tomatoes, stirring well to combine. Bring the mixture to a gentle simmer, allowing the flavors to meld and the sauce to thicken slightly, about 3-4 minutes.
Add the green peas to the sauce, stirring to coat them evenly. Cover the pan and let simmer on low to medium heat for 8-10 minutes, until the peas are tender and vibrant green.
Remove the lid and cook for an additional 2-3 minutes to thicken the sauce slightly and allow the peas to absorb the flavors. Stir gently to prevent breaking the peas.
Season with salt to taste, then turn off the heat. Stir in the chopped cilantro for freshness and color. Let sit for 2 minutes to allow flavors to settle.
Spoon the vibrant curry into bowls and serve hot with steamed rice or warm flatbread for a complete meal. Enjoy the bright, juicy bursts of peas combined with fragrant spices.
