Pressure Cooker Mince (Kheema Matar) - Victor

Recipe by Victor Rodrigues

Ingredients:

1/2 kg minced meat (any variety)

2 tbsp oil
1 bay leaf

1" piece cinnamon stick 
1 black cardamom 
2 green cardamom 
2 whole cloves 
1 large onion (finely chopped)
2 tsp minced ginger 
2 tsp minced garlic 
green chilies to taste (finely chopped)
1/2 tsp turmeric powder 
red chili powder to taste
salt to taste
2 tsp coriander powder 
1 tsp cumin powder
2 large tomatoes (pureed)
1/2 cup frozen green peas

1/2 tsp garam masala 
1/2 cup water (or more)
cilantro/coriander leaves (finely chopped for garnishing)

Steps:

1. In a non-stick pan, heat oil on medium heat.
2. Add bay leaf, cinnamon stick, black cardamom, green cardamom and whole cloves. Stir for 30 seconds.
3. Add onions and a little salt, mix well, cover and cook for about 15 minutes stirring frequently.
4. Add ginger and garlic, mix well and cook uncovered for another 5 minutes until onions turn brown and oil starts to separate from the mixture.
5. Add green chilies and tomatoes, mix well, cover and cook for about 0 minutes. Be sure to stir a few times in between. Remove cover and continue to cook until oil starts to separate from the mixture again.
6. Add red chili powder, turmeric powder, coriander powder and cumin powder. Mix well and switch off stove.
7. Add the above masala to a pressure cooker and add washed and drained ground meat. Mix well and cook until the color of the meat starts to change.
8. Add water and salt, mix well.  Close the pressure cooker lid and cook for 1 whistle on medium heat.
9. After the first whistle sounds, reduce the flame to a simmer and continue to cook for 20 minutes. More whistles may sound and that is OK. Remove pressure cooker from heat and allow the pressure to go down before opening the lid.
10. Add green peas (cooked in the microwave for 1 minute with a little water) and garam masala and cook for 2-3 minutes.
11. Garnish with fresh cilantro.
12. ENJOY!