In a large skillet, heat 1 tablespoon oil until hot. Add cumin seeds and cook, stirring constantly for 30 seconds until they pop and blacken. Reduce heat to medium, add remaining oil and onions and cook 10 minutes, or until the onions are lightly browned. Stir in the turmeric, chili powder, coriander, and salt. Reduce heat to low and add remaining ingredients (except peas and cilantro), cover and simmer 10 minutes. Stir in the peas, cover, remove from heat and let sit for 5 minutes to heat through. Sprinkle with chopped cilantro.

Recipe Courtesy of The Canned Vegetable Council.