Put jeera, tejpatta, dried red chilly in it.
When jeera begins to splutter, add onion to it and fry it till golden brown.
Add all the powdered masalas and tomato and saute for 5 minutes, till masala starts to leave oil.
Add keema to it and saute for 5 minutes. Add salt.
Pressure cook on high till the cooker whistles.
Then reduce flame and cook for 18 minutes.
Let the pressure cooker cool on its own.
Add jeera, when jeera begins to splutter, add matar.
Saute for 2 minutes, then add the haldi powder, red chilly powder, and salt. Cover the karaahi.
Let the matar cook on slow flame for 7 minutes.
Open the naturally cooled pressure cooker, add the fried matar, close the cooker again and cook for 1 minute.
Put off the flame. Garnish with chopped dhania patta.
Serve with steaming rice or chapaatis.
Jeera - 1/2 tsp
Dried red chilly- 2 (chopped finely)
Onion - 2 medium size (chopped finely)
Ginger Garlic paste - 1 heaped tbsp
Dhania patta - 1 bunch (chopped)
Haldi powder- 1tsp
Jeera powder- 1 tsp
Dhania powder- 1 tsp
Red Chilly powder- 1tsp
Garam masala powder - 1 tsp
Tandoori masala powder - 1 tsp (optional)
Water - 1litre
For matar :
Jeera - 1/4 tsp
Haldi powder- 1/2 tsp
Red Chilly powder- 1/2 tsp