Heat the oil in a large skillet or karahi over medium heat.

Add the chopped onion and sauté until golden brown.

Add the minced garlic and grated ginger. Cook for another minute until fragrant.

Add the chopped tomatoes to the skillet and cook until the oil separates from the masala mixture. This will take about 5-7 minutes.

Add the ground coriander, ground cumin, turmeric powder, red chili powder, garam masala, and salt. Stir well to combine the spices with the masala mixture.

Add the minced meat to the skillet and mix it with the masala until well-coated. Cook for 15-20 minutes or until the meat is cooked through, stirring occasionally.

Add the frozen peas to the skillet and cook for an additional 3-4 minutes or until the peas are heated through.

Taste and adjust the seasoning if needed.

Garnish with fresh cilantro leaves.

Serve hot with naan or rice.