Heat the oil in a thick bottomed pan or in the pressure cooker, if using (please see my remarks in the post above). Sunflower oil or mustard oil, either are good in this recipe. I would not recommend oils such as sesame or coconut oil as they will impact the authentic flavours.
Add the methi (fenugreek) seeds in the hot oil, and saute for 1 minute or till they begin to redden.
Add all the crushed whole spices and sauté for 1 minute on low flame
Add onions, sauté on low flame for 5 minutes till they begin to brown
Next the ginger, sauté for 30 seconds and then add garlic, sauté for 30 seconds.
Add tomatoes, sauté for 1 -2 minutes or till the oil begins to separate at the sides.
Add the spice powders: turmeric powder, coriander powder, chili powder and garam masala powder. Sauté for 1 minute, on low flame, stirring the powders well into the onion tomato gravy.
Add the potatoes, stir briskly for 2 minutes so that they are covered with oil and masala.
Finally add the pureed peas, stirring briskly for 5 minutes.
The flavours of nimona are enhanced when potatoes, masala and peas are stirred and sauteed well.
Add minced coriander leaves and the whole Bay leaf, stir once.
Pour enough water to cover the nimona, and then about a centimetre more, above the surface.
Add salt, check the taste and add a little more as required.