• Peas - 225g
• Minced Meat - 100g
• Onion - 1 small
• Tomato - 2 small
• Ginger-garlic paste - 1 tsp
• Green chilli - 1 (optional)
• Cinnamon - 1/2 inch long strip
• Coriander leaves - few
• Oil - 3 tblsp
• Oil - 2 tsp for the end (optional)
• Salt - to taste
• Water - as required

Spice powders:

• Turmeric powder - 1/4 tsp
• Chilli powder - 1 for medium spicy or 2 tsp for very spicy
• Pepper powder - 1/2 tsp
• Cumin (Jeera) powder - 1/2 tsp

1. Rinse the Keema well in water and drain it.
2. Chop the onion, tomato and chilli.
3. Heat a pan and add a tsp of oil and the keema.
4. Brown them until all the water is evaporated.
5. Remove them from pan and set aside.
6. Heat a pressure cooker pan and add rest of the oil.
7. Add cinnamon, onion and saute for few minutes until onion becomes light brown.
8. Add ginger-garlic paste, chopped tomatoes and all the spice powders.
9. Stir well and cook for about 3-4 minutes.
10. ** Add keema, about 1/4 cup of water and salt.
11. ** Pressure cook until 2 whistles or for about 3 minutes under pressure. Switch off.
12. ** Open the lid when all the pressure is gone.
13. Add peas to the pan of keema and let it cook for about 1-2 minutes without the lid.
14. Add oil and let it boil until it becomes thick.
15. Garnish with coriander leaves.

1. Add keema, about 3/4 cup of water and salt to a 1 litre pan.
2. Cover and cook for about 18-20 minutes. Open the lid , stir few times and make sure there is enough water left for the minced meat to be cooked.