KEEMA MATAR CURRY..

RECIPE:

INGR:

Mutton keema            500 gm
Green peas                1 cup 
Onions                        250 gm
Tomato                       250 gm
Ginger                        1 "
Garlic pods                 6 - 8
Green chillies             6
Mint leaves                 a small bunch
Coriander leaves        a bunch
Kasuri Methi               1 tbsp
Cumin                          1 tsp
Cinnamon                   1"
Cardamom                  4 
Fennel                         1 tsp
Cloves                         4
Bay leaf                       3
Lemon                        1/2
Turmeric                    1/2 tsp
Red chilli pd               2 tsp
Coriander pd             1 tbsp
Pepper pd                  1 tbsp
Salt to taste
Oil/ghee                       4 tbsp

Method:

1. Pressure cook  keema with a little turmeric, bay leaf, salt (minimum water ) till it is cooked. 
2. (After the first whistle reduce flame and simmer for 5 mts. Remove and keep aside.)
3. Chop one onion, one tomato, mint leaves and coriander leaves.
4. Grind to fine paste onions, tomatoes, garlic, ginger, gr chillies and whole spices .
5. Heat oil in a thick pan and put in bay leaves, kasuri methi and cumin.
6. On crackling add the ground paste and on medium flame fry the masala .
7. Add salt to the masala to avoid sticking to the pan and fry till oil starts to leave sides.
8. To this add, chopped onions, tomato, peas and mint. Stir fry for 5 mts.
9. Add seasonings and mix well. Now add the cooked keema and stir fry it for 5 mts.
10. Check for salt and add hot water (for gravy ) approx. 2 cups and simmer for 10 mts.
11. Add lemon juice and remove. Sprinkle with coriander and serve hot with roti .

(For a dry version do not add water and cook on slow flame till all moisture escapes; more oil/ghee may be used. )
Spices and seasonings can be adjusted as per one's taste.