Heat the ghee or oil in a medium nonstick pan over medium heat.
Once shimmering, add the cumin seeds and let them sizzle for 10 seconds.
Add the grated ginger and chopped green chilies, and stir continuously for one minute until aromatic. 2.
Add the peas, salt, and a generous grinding of black pepper to the pan.
Stir-fry for 2-3 minutes until the peas are heated through and coated in the spices. If the pan looks dry, add a small splash of water to prevent sticking. 3.
Taste and adjust seasoning if necessary.
Serve immediately.
Don't let the cumin seeds burn. They should sizzle and become fragrant within 10-15 seconds; any longer and they can turn bitter.
Adjust the heat by de-seeding the green chilies for a milder flavor, or use a spicier variety for an extra kick.
