Heat the oil in a karahi or heavy pot on medium heat. Add the cumin seeds and dried red chillies and let them sizzle for a few seconds.
Add the onions and fry until light golden, about 6 to 7 minutes.
Add the ginger garlic paste and fry for 1 minute until the raw smell goes.
Add the qeema and cook on high heat, breaking up all the lumps with your spoon, until it changes colour and its water dries, about 8 minutes.
Add the tomatoes, red chilli powder, turmeric, coriander powder and salt. Cook for 5 minutes until the tomatoes are soft and mushy.
Lower the heat and add the whisked yogurt, stirring continuously for 1 minute so it does not split. Then cook on medium heat until the masala thickens and oil starts to separate, about 5 minutes.
Add the peas, slit green chillies and 1 cup water. Cover and cook on low heat for 20 minutes, until the qeema is tender and the peas are soft.
Uncover and cook on medium heat for 3 to 4 minutes until the oil rises to the top (tari). Keep a little masala gravy; qeema matar should not be completely dry.
Sprinkle the crushed black pepper, garam masala, fresh coriander and ginger. Place a whole green chilli on top, cover for 2 minutes, and serve hot with roti or naan.
