Heat the oil in a large, heavy skillet over medium heat. Add the cumin and coriander seeds and cook until they begin to crackle. Add the ginger, garlic, and green chile. Cook, stirring, until fragrant and golden.
Add the onion and cook, stirring occasionally, until golden. Add the turmeric and cook, stirring, for 1 minute. Add the tomatoes and cook, stirring occasionally, for 10 minutes. Add the coriander and cook, stirring, for 2 minutes. Stir in the chaat masala, then season to taste with salt.
Add the snow peas and cook, stirring to coat with the sauce, until bright green and crisp-tender. Transfer to serving plates and top with the pine nuts and cilantro.
Recipe by executive chef Manish Mehrotra of Indian Accent in New York City.