KEEMA MATAR

Ingredients 

1 KG Minced meat (keema)
4 Onions  finely chopped
6 green chilies  slit length wise
4 Tomatoes  finely chopped
1 cup Green peas
1 tbsp ginger garlic paste
2 Black cardamom
1/2 cup Yogurt  mixed to a smooth paste (curd)
4 Green cardamom
2 Bay leaf
4 tbsps cooking oil
2 Cinnamon stick
6 Cloves
1 tsp Turmeric powder
1/2 tsp Cumin powder
1 tbsp coriander powder
2 tsp red chili powder
2 tbsp ghee
Coriander leaves for garnish
sal to taste

Garam masala pwd 

2 elaichi
4 cloves
1 cinnamon stick
 4 black pepper corns

Method

Heat oil and ghee in a pressure cooker, add green cardamom, black cardamom, cinnamon stick, cloves and bay leaf and allow to sizzle. Add green chilies and chopped onions and saute till the onions turn transparent,few minuts
Add the ginger garlic paste and saute  now add the minced meat and turmeric pwd and cook on high without lid for 4 mts.Reduce flame and cook for other 4 mts.
Add the red chili powder, coriander powder, cumin powder and salt and mix well. Add the chopped tomatoes and cook for 3 mts on medium flame. Add a 3 cups of water and yogurt and place lid and pressure cook up to 3 whistles or until the meat is almost cooked. Turn off heat. Allow the pressure to come down and add the fresh green peas.
Cook with lid on low flame  till you get the desired gravy consistency. Add garam masala pwd and mix
Garnish with fresh coriander leaves and serve hot with rotis, pulao or white steamed rice.