How to make tasty kerna by Indian style

Friends today I have share a great recipe of Keema matter with Indian touch.
Keema Mattar

Ingredients

1. 5-6 tbsp mustard oil (you can also use vegetable or sunflower oil)
2. 2 bay leaves
3. 3 cloves
4. 2 green cardamom pods crushed open
   1 black cardamom pod crushed open (optional)
5. 1 1/2 large onions, cut into rough chunks
6. 3/4 tsp salt
7. 2 fresh green chillies
8. 2" ginger
9. 3 garlic cloves
10. 1 tsp salt or according to taste
11. 1 tsp garam masala
12. 1/2 tsp paprika
13. 1/2 tsp turmeric powder
14. 1/2 tsp coriander powder
15. 1/4 tsp chilli powdder
16. 5 tbsp tomato passata (you can also blitz
    fresh or tinned plum tomatoes into a paste)
17. 800g minced mutton/lamb*
18. 1 small potato, diced into 1cm cubes
    100g peas
19. Handful fresh coriander with stems, finely chopped
    How to make

Coarsely grind onions in a processor and place in a bowl. Now coarsely grind the chilli, ginger and garlic*
Heat oil in a non stick pan. Once hot add the bay leaves, cloves and cardamoms.
When they begin to sizzle in the oil, add the coarsely ground onions. Add 3/4 tsp salt and cook for 3-4 minutes on a medium to high heat.
When they turn translucent and soft, add the ground green chilli, ginger and garlic mixture. Cook for a further 9-10 minutes until everything turns a deep golden brown shade. If it sticks to the pan at any point, add a splash of oil or alternatively water.
Now reduce the heat and add the remaining 1 tsp salt and all the dry spices and mix well. Cook for 20 seconds. Now stir in the tomato passata and cook for 2 minutes. When the oil begins to separate from the masala sauce, add the mince and potatoes and mix together.
Add 1/2 cup of water and bring to boil. Now reduce heat to low/medium setting and place lid on the pan. Allow the mince to cook for 15 minutes, stirring every 2-3 minutes, then add the peas. Continue to cook for a further 5 minutes.
Sprinkle on fresh coriander and mix.
Taste for salt/chilli and adjust accordingly. If you would like the dish to be a little "drier", continue to cook until it has reduced down. Alternatively, if you prefer it "wetter" you can always add little more water than suggested