Twice-Cooked Keema Matar with Cashew Sauce

Method

1. Prep and measure everything first; this keema matar moves fast once the pan is hot.

2. Heat ghee over medium-high until shimmering.

3. Add yellow onion and cook until fragrant, stirring so nothing catches.

4. Toss in the main ingredients with tomatoes and stir-fry until just cooked through.

5. Taste, balance the seasoning, and serve right away while hot.