Heat oil in a kadhai, add hing, jeera, rai, and slit green chilies.
Once mustard seeds starts to splutter, add peas and instantly cover the kadhai with a lid. Since pease tend to splutter a lot, it’s better to cover instantly.
Toss it gently and let peas cook for 1-2 minutes.
It’s time to add haldi, red chilli powder, garam masala and salt. You can add a pinch of amchur powder if required.
Add salt and cook for a while. We don’t want the peas to get mushy. They should be cook enough to eat.
Serve hot with roti. Easy-Peasy Matar fry is ready to serve.