Keema Mutter

In a kadhai, heat the oil. When oil is smoking hot, add the Bay leaves, cardamom, cinnamon, and cloves. When the spices sputter, add the onions, ginger and garlic.

Stir and fry for 2-3 minutes until the onions are soft and light brown. Add the Keema, and mix well with the masala. Fry for 3 minutes and add the powdered turmeric, chilli, cumin, salt and coriander. Add 1-2 tsp of water, and mix the powders well with the meat. Fry for 5-6 minutes, add the potatoes and the peas and continue frying for additional 4-5 minutes. The oil should leave the masala.

Add the tomatoes, and fry for 4-5 minutes to blend them into the gravy. Add 1 cup of warm water and bring to a boil. Cover the pan and cook on medium heat for 20-25 minutes until the keema and potatoes are fully cooked. Stir once 4-6 minutes to prevent charring. Add more water if the meat becomes dry.

Remove the lid, and if you desire a dry (Bhuna) keema, evaporate to dryness. If not, adjust the gravy with 1/2-1 cup of water.

Add the ghee, chopped coriander leaves, and the garam masala powder. Simmer for 2-3 minutes and remove from the fire.