- Peel and slice 4 medium sized onions.
- Heat 150 ml of oil in a saucepan.
- Add all the whole spices once the oil is hot: 4 bay leaves, 4 cardamom pods, 3 to 4 cinnamon sticks, and 2-star anise petals.
- As the spices release their aromas in full, add the sliced onions, 2 teaspoons of minced garlic, 2 teaspoons of minced ginger, and 1.5 - 2 teaspoons of salt.
- Mix all the ingredients well, cover the saucepan and leave to cook over a low flame for about 8 - 10 minutes.
- The onions turn translucent and golden in color.
- Add the mutton mince.
- While stirring continuously cook the mince over high
- When the Mince looks brown, cover the saucepan and allow it to cook for 5 - 8 minutes.
- Add turmeric powder, chili powder, coriander powder, cumin powder, mixed curry powder, and dried fenugreek leaves.
- Mix the spices and fry for 8 - 10 minutes at a medium temperature to help the spices release their aroma.
- Add water for the final boil.
- Bring the curry to a boil and add peas just as the curry reaches a boiling point.
- Let the curry to boil for 8 - 10 minutes at a high temperature then simmer gently for 5 more minutes.
- Your keema matar is done when the peas are cooked,and the gravy has thickened a little.
- A garnish with coriander leaves will make the curry more appealing, or you may leave it plain.
The pea on average weighs between 0.1 - 0.3 grams.