| 1. | Grind together ginger, garlic and chillies into a paste. |
| 2. | Heat oil in cooker for about 2 minutes. Add onions and fry till golden brown. Add ginger-garlic paste and stir for a few seconds. Add tomatoes, coriander, turmeric and chilli powders. Cook till tomatoes are pulpy and oil shows separately (approximately 5 minutes), stirring occasionally. Add mince. Stir and fry for about 5 minutes, breaking up any lumps while frying. Add salt, peas and water. Stir well. |
| 3. | Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 5 minutes. |
| 4. | Remove cooker from heat. Allow to cool naturally. |
| 5. | Open cooker. Stir in garam masala powder. Serve hot, garnished with coriander leaves. |
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