Keema Matar

Instructions

1. Prepare the base
   Heat oil or ghee in a large heavy-bottomed pan over medium heat. Add the chopped onions and sauté until golden brown, about 5-7 minutes. Add the minced garlic, grated ginger, and green chilies, and cook for another 2 minutes until fragrant.
2. Add the spices
   Reduce heat to medium-low and add the ground cumin, coriander, turmeric, and red chili powder. Stir continuously for 30 seconds to toast the spices without burning them. This releases their aromatic oils and enhances the flavor.
3. Cook the meat
   Increase heat to medium-high and add the ground meat. Break it apart with a wooden spoon and cook until it's no longer pink and starts to brown, about 5-7 minutes. The meat should release its fat and begin to separate into crumbles.
4. Add tomatoes
   Add the chopped tomatoes to the meat mixture and cook until they soften and release their juices, about 3-4 minutes. The tomatoes will help create a rich sauce and add tanginess to balance the spices.
5. Simmer the mixture
   Reduce heat to medium-low, cover the pan, and let the mixture simmer for about 10 minutes, stirring occasionally. This allows the flavors to meld and the meat to become tender. If the mixture becomes too dry, add 2-3 tablespoons of water.
6. Add the peas
   Add the green peas to the meat mixture and stir well. Cover and cook for another 5 minutes until the peas are tender but still bright green. Season with salt to taste.
7. Finish with garam masala
   Sprinkle the garam masala over the keema matar and stir well. The warm spices in garam masala add a final aromatic layer to the dish. Cook for an additional 2 minutes to allow the spices to integrate.
8. Garnish and serve
   Turn off the heat and garnish with freshly chopped cilantro leaves. Serve hot with rice, naan, or chapati. For a complete meal, accompany with a side of raita (yogurt dip) to balance the spices.