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Directions-
1. Heat 2 tablespoons oil in a pan for about 1 minute. Add sliced onions, ginger and garlic. Fry till onions are transparent. Add coconut and fry till coconut is pale brown. Grind together fried ingredients with coriander leaves, chillies and garam masala powders into a paste, adding a little water (1/2 cup) from time to time.
2. Heat remaining oil (1/2 cup) in cooker for about 3 minutes. Add chopped onions and fry till pale brown. Add ground paste. Stir for a few seconds. Add tomatoes, sugar, salt and ¼ cup water. Cook till tomatoes are pulpy and oil (approximately 5 minutes) stirring occasionally.
3. Add peas and mix well. Add remaining water (4 cups). Stir once.
4. Close cooker, bring to full pressure on high heat. Reduce heat and cook for 12 minutes.
5. Remove cooker form heat. Allow to cool naturally.
6. Open cooker. Serve hot.