Matar Keema

Heat the oil in a heavy pot over medium heat. Add the cumin seeds, cinnamon, cardamom, cloves and bay leaf, and let them sizzle for about 30 seconds until fragrant.

Add the chopped onions with a pinch of the salt. Fry, stirring often, until soft and deep golden brown, 8 to 10 minutes. Sprinkle in a splash of water if they catch on the base.

Stir in the ginger-garlic paste and cook for 1 minute until the raw smell disappears.

Add the mince and raise the heat to medium-high. Break it up with the back of the spoon and fry, stirring, until the liquid dries up and the meat is browned, about 8 minutes.

Add the tomatoes, yogurt, chilli powder, coriander, turmeric and the remaining salt. Cook, stirring often, until the tomatoes collapse and oil separates around the edges of the masala, about 10 minutes.

Pour in the hot water and bring to a gentle boil. Cover, lower the heat and simmer until the mince is tender and no longer chewy, about 18 minutes. Stir once or twice and add a few tablespoons of water if it looks too dry.

Add the peas and slit green chillies. Cover and cook for 6 to 8 minutes until the peas are tender but still bright green. Uncover and cook for another minute or two if there is excess liquid; the keema should be moist, not soupy.

Sprinkle over the garam masala, half the fresh coriander and the ginger matchsticks. Turn off the heat, cover and rest for 5 minutes, then check the salt. The beef should be cooked through to at least 71°C.

Serve hot, topped with the remaining fresh coriander.