Heat the oil in a pan or kadhai on a medium-low flame and add a tsp of rai and jeera, saute till it splutters.
Add 1 bay leaf in the kadhai and 2 dry red chillies in the kadhai and saute for half a minute.
Now, add finely chopped onions and stir it till it turns golden brown in colour and looks translucent.
Add haldi, coriander powder, red chilli powder, and kitchen king masala in the kadhai.
Mix all the ingredients nicely and sprinkle some tbsp of water in the kadhai and cook the dry spices for few minutes.
After 2 minutes, add tomato, green chilli, garlic and ginger puree in the kadhai and give it a nice mix.
Cook till the tomato puree is cooked properly and oil is released at the sides of the pan.
Now, add pressured cooked matar along with its water and mix the matar along with onion tomato masala nicely.
Cover and cook the matar for 7 to 8 minutes and allow it to simmer on the medium-low flame till you get a perfect consistency.
Finally, add kasuri methi, garam masala and salt per taste and stir it nicely.
Garnish it with freshly chopped coriander leaves and matar ke chole is ready to be served hot.