1.Marinate Keema with Yogurt,Ginger Garlic paste, Turmeric and Salt for 1/2hr
2. Pressure Cook it by adding little Water on High Flame till 1 Whistle, then cook on low flame for 10mins

3. Add 3Tbsp of Oil in a Pot,add Whole Spices,saute it for few minutes

4. Add Onions and cook till it turns translucent
5. Remove it in a Plate and let it cool
6. In a blender, add Onion, coriander leaves and green Chillies
7. Make Paste without adding water

8. Add remaining Oil and Butter in a Pot

9.Add Kasuri Methi, saute it for few seconds
10. Add blended paste, coriander powder and cook it by adding little Water till Oil separates
11. Add Keema and cook on High Flame till Oil separates
12. Add Garam masala powder,Green Peas and cook it by covering for 10mins
13. Add Dill,mix and Serve it Hot with Pav