Keema Matar (Minced Meat with Peas)

Heat the vegetable oil in a large pan over medium heat. Add cumin seeds and let them sizzle for about 30 seconds until fragrant.

Add the finely chopped onions and sauté until golden brown, about 8-10 minutes, stirring occasionally.

Stir in the ginger-garlic paste and chopped green chili (if using). Cook for 2-3 minutes until the raw smell disappears.

Add ground coriander, ground cumin, turmeric powder, red chili powder, and garam masala. Cook the spices for 1-2 minutes, stirring constantly to prevent burning.

Add the chopped or pureed tomatoes to the pan. Cook for 5-7 minutes, stirring occasionally, until the oil begins to separate from the masala base.

Add the minced meat (keema) to the pan. Break it up with a spoon and cook on medium heat until the meat changes color and is no longer pink, about 8-10 minutes.

Stir in the frozen peas, salt, and water. Mix well, cover the pan, and let it simmer on low heat for 15 minutes, stirring occasionally to prevent sticking.

Remove the lid and cook uncovered for another 5 minutes to reduce excess moisture and thicken the curry.

Garnish with freshly chopped coriander leaves before serving.