Peel, Chop /mince the onions, tomatoes, ginger, garlic and coriander leaves. The tomatoes may be cut into 1/2" pieces, so that their colour shows through the green nimona. Peel and dice the potatoes into 1" long cubes.
Puree the raw peas in the processor, using just a little water, till you get a thick but fluid paste. I added 1 tablespoon of water for each cup of peas.
Heat the oil in a thick bottomed pan or in the pressure cooker, if using.
Add the methi (fenugreek) seeds in the hot oil, so that they burst.
Add all the whole spices and sauté for 2 minutes on low flame
Add onions, sauté on low flame for 2-3 minutes till they begin to brown
Next the ginger, again 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 from the tomatoes, at the sides.
Add Turmeric, coriander, chilli and garam masala powders. Sauté for one 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 fried well.
Finally add the pureed peas, stirring briskly for 5 minutes.
The flavours of the nimona are enhanced when the potatoes, masalas and peas are sauteed well.
Add 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.
If making the nimona in a pan, bring it first to a boil, and then simmer for about 10 -15 minutes on low flame, checking that the peas are well cooked.
Keep stirring frequently, add a little water if you find it is becoming dry. Ensure it does not 'catch' at the bottom of the pan. The consistency should be like a thick dal.
If using a Pressure cooker, cook till 1 whistle on high and then turn off the heat.
Let the cooker release steam and open on its own so that nimona is well cooked. It is best to move the cooker away from the hot gas ring once you turn it off, so that the nimona cooks without burning and catching at the bottom of the pan