Kheema Matar Curry

Heat a tbsp of Oil in a pressure cooker, add a Cardamom, an inch of Cinnamon Stick, 3 Cloves and a Bay Leaf and saute. Add 3 slit Green Chilies, 2 finely chopped Onions and saute till the onions turn transparent, approx 5 minutes. Add ½ tsp of Ginger Garlic Paste and saute for 3 minutes. Add ½ Kg of washed, drained Minced Meat, a pinch of Turmeric Powder and cook on high for 4-5 minutes, stirring in between. Reduce the heat and cook for 5 minutes.

Add a tsp of Red Chili Powder, ½ tbsp of Coriander Powder, ¼ tsp of Cumin Powder, Salt and mix well. Add 2 chopped Tomatoes and cook for 3-4 minutes on medium heat. Add a 1½ cups of water and ¼ cup of Yogurt and pressure cook up to 3 whistles or until the meat is almost cooked. Remove from heat and allow the pressure to come down. Open lid and add ½ cup of Green Peas, cooking with lid on low heat for 10 minutes. Add a tsp of Garam Masala Powder and mix. Remove from heat and garnish with fresh Coriander Leaves and serve hot with rotis, pulao or white steamed rice.