Heat 2 tbsp oil in a pan. And bay leaf, cloves, cinnamon, cardamom, star anise and sauté till the aroma arises.
Add the ground onion paste and sauté over low flame. Add remaining oil if the paste sticks to the pan. Cook till the onion paste changes to a light brown color. You may also add butter, if using for a smooth consistency and enhanced taste of the restaurant.
Add the garlic-ginger-green chilli paste, mix well and cook for 2 more minutes over low flame.
Add tomato puree, tumeric powder, red chilli powder, coriander powder and salt. Mix well.
Cook for 5 - 7 mins till the raw flavor disappears and the gravy thickens well.
Add the green peas and the cooked water as per the consistency you prefer.
Let it come to a boil. Close with a lid and cook over low flame for 8 to 10 mins.
Peas masala should have thickened considerably and the gravy should coat the peas well.
Garnish with coriander leaves, mix well.
Serve this peas masala with hot rotis, ghee rice or jeera rice.
Refrigerate any left over and consume within 2 or 3 days.