KEEMA MATAR/ALOO OR SOYA GRANULES WITH MATAR/ALOO

Ingredients

1/2 kg mutton mince
2  medium sized onions
3t. sps. ginger garlic paste
2tb. sps tomato puree or 3 large tomaoes chopped or grated.
1/2 t sp haldi powder
1/2 t sp chilli powder
1tbsp heaped dhania (coriander) powder
salt to taste
2-3 sticks of cinnamon
5 green cardmoms
3 cloves
1 bay leaf      
1 small bowl of peas or 5 small potatoes peeled
2 tb sps veg. oil

• Heat oil in a pan or pressure cooker.
• Add onions and the whole masalas and fry till golden brown.
• Add washed keema and fry for atleast 15 minutes.
• Add ginger garlic paste and fry till the raw smell goes.
• Mix the powder masalas with a tb. sp of water and add to the keema and fry till well blended, taking care not to let it stick. Sprinkle a little water if it sticks and fry till well browned.
• Add tomato puree or chopped tomatoes and fry for a further 5 minutes or till the tomatoes are well cooked.
• Add the peas. If using potatoes, add and fry for 2-3 minutes till they are coated with the masala.
• Add one glass of water and pressure cook till high pressure. Lower the heat and cook for 3-4 minutes.
• Remove from heat and  do not open the cooker till its cool.
• Open the cooker ,check if the potatoes are done and dry out extra water.
• Garnish with chopped corriander leaves and serve with hot rotis or parathas.

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NOTE:  My veg. friends can use the same recipe by replacing mutton mince with soya granules and adjusting the cooking time accordingly.