Sigh, sorry - I think I'm sounding totally incoherent here!

What I'm saying is as the peas/beans seem tricky to get soft, cook your peas separately first. When they are cooked, you can refrigerate or freeze them in batches.

Make a sauce to add the cooked beans to, in a separate pan (so you're not watching it go 'blip blip' for hours before ending up with still hard beans in a gloop with a thick black crust on the bottom of your pan as I have done in past).

When making the sauce, fry the Garam Masala (couple of teaspoons to begin with if unsure, you can add more later if you like it) with the onions before adding tomatoes & spinach (and/or diced potatoes/aubergine/peas - whatever you like).