Heat coconut oil in a pressure cooker. Fry the cloves and cinnamon briefly.

Add the onions and green chillies and cook till the onions are transparent.

Add the ginger and garlic paste and fry till the raw smell is gone.

Add the tomato and cook till mashed.

Add the masala powders and saute till the coriander powder gets a dark shade.

Add the water, green peas and the thin coconut milk, adjust the salt.

Cook for three whistles on high flame and then another 15 minutes on low flame - or till done.

Switch off the flame and allow the pressure to go by itself.

Open the lid and keep the curry on low flame.

Add the thick coconut milk and cook on simmer for 5 minutes - do not boil! Add the curry leaves and serve warm!