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Put the onion, garlic and ginger in a small food processor and blend until finely chopped.
Heat the oil in a frying pan, then add the onion mixture and stir over high heat for 2 minutes, or until softened.
Reduce the heat to medium and add the cumin seeds and turmeric.
After 1 minute, add the carrot and stir for 2 minutes.
Add the ground cumin and coriander and fry for 2 minutes.
Stir in the peas, salt, sugar, and chili powder.
Add water.
Reduce the heat to a simmer and cover the pan.
Simmer for 10 minutes, or until the carrot and peas are tender.
Stir in the garam masala and serve.