Heat oil in a heavy-bottomed pan over medium heat. Add the chopped onions and cook, stirring frequently, until they turn light golden brown at the edges.

Stir in the ginger paste and garlic paste. Cook for about 1 minute until the raw smell disappears. Add the chopped tomatoes and salt, cooking until the tomatoes soften and blend into a thick paste.

Add the turmeric, Kashmiri chilli powder, ground coriander, and ground cumin. Stir well for 30 seconds. Add the minced meat, breaking up any clumps with your spoon, and cook until the meat loses its pink color.

Pour in the water and add the green peas. Cover the pan and let it simmer over medium-low heat for 15 minutes, stirring occasionally.

Remove the lid and cook for another 5 minutes to reduce any excess liquid until the curry has a thick, clinging consistency. Ensure the meat reaches an internal temperature of 74°C / 165°F. Stir in the garam masala and garnish with fresh coriander leaves before serving.