Heat 3 tablespoons of neutral oil in a large pan over medium heat. Toast 1 teaspoon of cumin seeds briefly, then cook 1 medium finely chopped onion until golden.
Stir in 5 minced garlic cloves and 1 piece of ginger, 1in / 2.5cm long, minced, for 1 minute. Add 450g of ground beef and cook for 5 minutes, breaking it up, until no longer pink.
Add 1 medium finely chopped tomato, 1 chopped green chili, 1 tablespoon of plain whole-milk yogurt, 1 teaspoon of ground coriander, ¾ teaspoon of mild red chili powder, ½ teaspoon of turmeric, and 1⅛ teaspoons of salt. Sauté for 2 minutes.
Measure ¾ cup of water. Add a third, bring to a simmer, then cover and cook over medium heat for 15 minutes, stirring once.
Stir in 1 cup of thawed frozen peas and the remaining water. Cover and cook for 3-5 minutes, until the peas are tender.
Stir in 1 teaspoon of freshly ground black pepper, ¼ teaspoon of garam masala, and ¼ cup of chopped cilantro. Cook for 1-2 minutes, until the oil separates, then cover and leave over the lowest heat for 5 minutes.
