keema

• Heat vegetable oil
• Add 2 bay leaves
• 2 cloves
• Add onion finely Chopped
• Wait for onion to turn golden.
• Add Ginger grated. Keep on stirring
• Add Ginger when brown
• Take out bay leaves and laung
• .5 tsp Haldi, .5 tsp red chilli, .5 tsp salt, quarter tsp garam masala
• 2 big spoons tomato puree or 4 Roma tomatoes
• Add peas boiled
• Wash and add keema
• Stir well and then shift to cooker
• Heat on high in cooker till boil, then close the cooker lid.
• Add 1 small glass water.
• Let it cook on low for 20 min, then let it cook under the pressure.
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