For Keema - In a pressure cooker heat 1 Tbsp oil and add 1/2 sliced onions, 1/2 cumin seeds, 1 bay leaf and sauté for few minutes. Add Keema and add 1 cup water, add salt and stir. Add 1 Tbsp meat masala and stir. Put the pressure cooker lid on for 3-4 whistles on low flame.

Remove the pressure cooker lid and on low flame cook for 10-15 minutes until water is absorbed. Add grated cheese. Set aside.

For Keema Egg stuffing - boil eggs, peel. In a pan heat 1/2 tsp oil and fry the eggs lightly. Make insertions carefully and not fully, with the back of the spoon handle remove the egg yolks.

For the curry - In a pan heat rest of the oil and add cumin seeds, the rest of the sliced onions, cinnamon stick, bay leaf, cloves, and ginger-garlic paste. Cook until the raw smell of the ginger-garlic paste is gone. Add turmeric powder, coriander powder, red chili powder, rest of the meat masala, garam masala, and stir well.

Add sliced tomatoes, sliced green chilies, salt and add water as per your desired consistency. Cover for 3-4 mins on low flame. Add keema and the egg stuffed Keema to the curry. Stir everything well. When you have reached the desired consistency, set aside.