|Cooking oil||1 1⁄2 Tablespoon|
|Cinnamon piece||1 Small|
|Green cardamoms/1 black cardamom||3|
|Cumin seeds||1⁄2 Teaspoon|
|Onion||1 Large, finley chopped|
|Ginger||1 Teaspoon, grated|
|Garlic||4 Clove (20 gm), chopped|
|Tomato||1 Large, chopped|
|Red chili powder/Green chilies||To Taste|
|Coriander powder||3⁄4 Teaspoon|
|Garam masala powder||1⁄4 Teaspoon|
|Minced meat||250 Gram, washed|
|Peas||1 Cup (16 tbs), shelled|
|Cilantro||1 Tablespoon, chopped|
Heat the oil in the pan or cooker.
Drop in the cinnamon and cardamom.
Turn the heat to medium and let them sizzle for a minute.
Add the cumin seeds.
Let them turn a shade darker.
Add the onion.
Stir and fry till it turns light brown.
Add the ginger and garlic and fry till the mixture turns golden brown.
If you find it sticking too much at the bottom, add a few tablespoons of water.
Add the tomato and chillies.
Fry till the fat separates to the edges.
Add the musalas and salt.
Fry another few seconds.
Drop in the mince.
Fry it till it turns golden brown. At first, it will exude water and then gradually start drying up and changing colour.
Pour in 3/4 cup water.
Close the cooker and let it come to maximum pressure.
As soon as it whistles, turn down the heat and keep on the fire 8 minutes.
Turn off the gas and let the pressure reduce on its own. If you are in a hurry, you can release it.
Add the peas.
If you think that there is not gravy enough in the pan (about 1/2 cup), add some water and close the cooker again.
Once more, let it come to maximum pressure then turn down the heat and keep on the fire 2 minutes more.
Let the pressure reduce then open the cooker, check that the peas are tenderised and there is no excess liquid.
Boil it away if there is.
A few tablespoons curds can be used instead of the tomato, or even along with it.