Warm a cup of water and drop the tomatoes in boiling water for about a minute. Drain, cool and carefully remove the peel. Allow to cool well and puree in a blender.

Chop the onions.
Heat 1 tablespoon oil in a pan. Add the cumin seeds and redchillis. Saute for a minute until the red chillis acquire a shine. Finally add fenugreek seeds. Allow just another half a minute on the fire.
Allow this to cool a bit.
Blend in a mixer the above, the onions, garlic and ginger to a smooth paste adding as little water as possible. Remove from the blender.
Wash the jar and add the adhering paste and water to the cauliflower - peas mix.

Heat remaining oil in a heavy pan.Add the cinnamon to the hot oil. Add the ground masala paste and saute for about 6 minutes until it emits a fragrant aroma and the oil starts to separate.

Add the pureed tomato, red chilli powder and the turmeric powder.
Cook for two minutes and add the cauliflower and peas along with required salt.
Cook until the masala thickens and coats the cauliflower.
Remove from the stove.
If desired you may add juice of one lime and 1/2 teaspoon sugar.
Garnish with freshly chopped coriander leaves.
Serve hot with phulkas, rotis, chappathis or naan.