Heat a pressure cooker over a medium flame add oil, cloves, cinnamon, cardamom, star anise, bay leaf and black cardamon. let them splutter.
Add chopped onions and slit green chillies fry for a minute.
Add ginger and garlic paste mix well. Fry until the raw smell disappears.
Add chopped tomatoes, fry for a minute.
Add salt, turmeric, red chilli and garam masala powders mix well. Fry for a minute.
Frying keema and green peas
Add mutton keema and fry until the keema absorbs all the spices.
Add green peas mix well. Fry for a minute.
Cooking keema and green peas
Pour water mix well and add chopped coriander leaves.
Close the pressure pan. Let it cook for 6 whistles.
Carefully open the lid.Take into a bowl.
Garnishing
Garnish keema matar with fresh coriander leaves. Can serve with rice or chapati or pulkas.
Recipe Notes
Check whether the keema is cooked or not. If keema is not cooked let it cook for 2 more whistles. For dry keema matar. let it cook over the medium flame until the gravy becomes dry. For wet keema, gravy serves immediately To control the extra spiciness of keema Matar squeeze some lemon juice and serve.