In a pan on low to medium heat, add oil and add the whole spices cinnamon, cloves, black peppercorns, bay leaf, and big cardamom cook for a couple of minutes till fragrant.

Add the ginger and garlic paste and cook for a minute. Add a couple of tablespoons of water if it is starting to burn.

Add keema/ground beef, and using a wooden spoon or spatula, mix the keema/ground beef to ensure no lumps.

Add the powdered spices - turmeric, red chilli powder, cumin, and coriander powder.

Mix well till everything is well incorporated.

Turn the heat up to medium-high.

Add the red onion. Mix well for a couple of minutes.

Add the tomatoes. If using crushed tomatoes, continue to cook for a couple of minutes, mixing constantly. If using chopped tomatoes cover and cook for 5 minutes or so until tomato is softened and well incorporated.

Once all is incorporated, add the frozen peas and cook until they are warm.

Add water (1-2 cups), depending on how much gravy you want in the final dish. Add the chopped green chili and mix well.

Cover and simmer the gravy for 5-10 minutes.

Remove from heat.

Garnish with Chopped cilantro.

Serve with hot roti or naan or vagara rice.