Heat a non-stick pan over medium-high heat and add oil. Next, add cumin seeds, onions, and green chilies, and sauté for 3 minutes until they turn translucent.

Then, add the ginger and garlic, and continue to sauté for another minute. Now add the tomatoes along with the spices. Continue to sauté for 3-4 minutes until the tomatoes turn soft and mushy.

After that, add the ground meat and mix while breaking down the meat with your spatula. Cover and cook the keema for 5 minutes, then uncover, and saute until the liquid evaporates and the keema is cooked.

Stir in thawed green peas and cook for another 3-4 minutes, or until the peas cook through. Turn off the heat and garnish with cilantro leaves.

Turn on the Instant Pot on Sauté and adjust it to high. Wait till it displays 'hot'. Add oil, chopped onions, bay leaf, and serrano pepper. Sauté for 3 minutes.

Add minced ginger and garlic, stir, and cook for another minute.

Add pureed tomato, salt and spices, and sauté for 2 minutes. If adding tomato paste instead, add ¼ cup water to help the paste integrate.

Add ground meat and stir well to break up the meat. When ground meat looks well integrated with the sauce, turn off Saute. Add ¼-½ cup water and deglaze the pot. Scrape off any brown bits stuck at the bottom.

Close and lock the lid. Cook on Manual or Pressure cook for 10 minutes at high pressure (sealing mode). After cooking, release the pressure manually (QR).

Open the lid and turn on Saute. Check for seasoning and add frozen or fresh peas. Simmer for 3-5 minutes, until the curry reaches your desired consistency and peas cook through. Garnish with fresh chopped cilantro and enjoy with rice, roti, or naan!