Blanch the green peas in hot water and keep aside.

Dry roast the makhana on medium heat for 5 minutes and keep aside.

Heat oil in a pan.

Add cumin, mustard, fenugreek, fennel, and nigella seeds to the hot oil and saute until fragrant.

Add the chopped onions and saute until translucent.

Roughly pound the garlic cloves using a mortar and pestle and add it to the pan.

Saute until the raw smell of the garlic goes away.

Add the tomatoes, a pinch of salt, and saute until the tomatoes turn mushy.

Add red chilli powder, coriander powder, and garam masala and mix well.

Add the blanched green peas, season with salt, and cook for 3 minutes.

Add the roasted makhana and mix well.

Cook the Bihari Makhna Aur Matar Sabzi for another 3 minutes, then switch off the heat.

Remove the Bihari Makhna Aur Matar Sabzi into a serving bowl and garnish with coriander leaves.

Serve hot with Phulkas and Kadhi Bari.