Nutty peas delight

I've realised that vegetables go down much easier, if they are colourful, which prompted me to make this peas- pepper curry in a creamy gravy for dinner. You can bet every last bit was polished off.

4 pods of garlic, thinly sliced
2 inch piece - ginger, grated
1/2+1/2- yellow and red pepper, thinly sliced
2 1/2 - onions, thinly sliced
1 cup frozen peas
1 tbsp - ghee
1 cup milk
1 tsp - garam masala
Oil to sauté vegetables
3 tbsp flax seeds
6- 8 cashew nuts
1 tsp kasuri methi
1 tsp sugar
salt to taste

Method
Steam the peas for five minutes till slightly cooked. Keep aside.
Coarsely grind the flax seeds and cashew nuts (without water). Keep aside.
Heat the oil in a non stick pan, add the thinly sliced garlic, ginger, onions and pepper and saute for a minute on medium heat.
Add the coarsely ground nuts and cook for about a minute. Add the 1/2 cup of milk and cook until the milk evaporates.
Add the garam masala, salt, sugar and 1/2 cup of milk and bring it to a boil.
Add the peas and the kasuri methi and mix well.
Serve immediately. Goes best with hot rotis.