To begin, add half a cup of water to the chicken mince. This ensures that the mince does not turn into lumps when cooking.

Heat the mustard oil to smoking point and let it cool a bit.

Add in a bay leaf. Add in the finely chopped onions and green chillies and saute until translucent.

Next, add the ginger garlic paste and saute until the onions are lightly browned.

Add in the freshly pureed tomatoes and mix.

Now add the dry masalas - salt, Kashmiri red chilli powder, cumin powder, coriander powder, turmeric powder, and coarsely ground garam masala. Saute for a few minutes until the oil starts appearing on the sides.

Now add in the chicken mince and cook for a few minutes. Add in the peas and saute until the liquid dries up a bit.

Add a bit of water, cover with a lid and cook until the mince and peas are done.

Once the liquid has dried up, saute some more.

Finally, add in the crushed kasoori methi and mix well. Check the salt and add more if required. Adjust the gravy as per your taste.

Finish with the juice of one lemon.

The Keema Matar Masala is ready to serve. Garnish with chopped green coriander leaves and serve with paranthas or naans.