Warm 2 Tbsp of ghee in a sautee pan and toast 1 Tbsp each of black mustard seeds (rai) and ground fenugrek (methi). Add peas, sautee, then add 2 or 3 Tbsp of heavy cream and 1 Tbsp of tomato jam (or tomato paste and a tsp sugar, if you don't have any jam), which will reduce to a glossy coating on the peas. Salt to taste and hit with a generous dose of garam masala just before serving. I served it with jasmine rice and garnished it with tomato jam and fresh cilantro from the garden. This would be a great side for duck breast or pork tenderloin. If I make it again, I would include sliced almonds for texture.