Kheema Mattar

heat about 6-8 tablespoons of oil in a good pan and when heated put ur bay leaves and the chopped onions. let the onions brown well. when nearly browned add the ginger garlic paste and brown it all. then add ur minced meat and sautee mixing well so no lumps r formed. brown the meat well and then add the chopped tomatoes and the green chillies and all the spices and salt to taste. Cook till tomatoes r mashed and then add the green peas and some water to make the gravy.

The amount of water depends on the constitency u want , if u want it more like a curry add more water and if u want it dry add less. can also be used as a samosa filling. or filling for puff pastry.

NITU DIDI TIP: to brown onions faster do not add any salt to the onions untill they are browned, this hastens up the browning and cuts time. For a lovely different flavor you can add some of Nitu Didis cardamom powder and also a few chopped mint leaves