1. Melt the butter in a wok or medium skillet over medium heat. Add the ginger root and garlic. Sauté for 2 minutes, stirring constantly. Add the coriander, chili powder, and turmeric. Cook 1 minute more, stirring constantly. Add 1 to 2 tablespoons water if mixture becomes too dry.

2. Stir in the peas and cheese and tomatoes and simmer for 10 minutes or until peas are heated through and tomatoes have softened. Transfer to a serving dish and garnish with cilantro.