Keema Matar

Instructions

1. 1

   Temper Whole Spices: Heat 3 tbsp oil in a wide pan over medium-high heat. Add 1 bay leaf, 4 cloves, 1 black cardamom, and a cinnamon stick. Let them sizzle for 10 seconds.

2. 2

   Sauté Aromatics: Add the finely chopped onions and cook for 8-10 minutes until deeply golden. Stir in the ginger-garlic paste and cook for 1 minute until the raw smell dissipates.

3. 3

   Brown the Meat: Add the minced meat. Break it up constantly with a spatula to prevent lumps. Cook over high heat for 10-12 minutes until the meat is entirely browned and all its moisture has evaporated.

4. 4

   Add Tomatoes and Spices: Reduce heat to medium. Add the chopped tomatoes, 1 tsp coriander powder, 1/2 tsp turmeric, and 1 tsp chili powder. Cook for 5-7 minutes until the tomatoes melt into the meat.

5. 5

   Simmer with Peas: Fold in the green peas and 1/2 cup of hot water. Bring to a simmer, cover, and cook on low heat for 15 minutes to allow the flavors to marry.

6. 6

   Garnish: Stir in the Garam masala and a handful of chopped mint and cilantro leaves. Cook uncovered for a final 2 minutes until the oil separates. Serve hot with roti.