Heat oil in a non-stick frying pan over low heat.

Add the pureed onions, tomato puree, ginger paste, garlic paste, and chopped cilantro/coriander leaves to the pan.

Cook for about 10 minutes, stirring occasionally, until the mixture turns golden brown and aromatic.

Add the cooked and cubed potato, minced meat/ground chicken/ground turkey, and green peas (if using) to the pan.

Stir well to combine.

Add the turmeric powder, chili powder, cumin powder, coriander powder, sour cream, and salt to the pan.

Mix everything together.

Pour in 1 cup of lukewarm water and stir well.

Cook the kheema curry on medium-low heat for about 30 minutes, stirring occasionally, until the meat is cooked through and the flavors are well blended.

Garnish with additional chopped cilantro/coriander leaves before serving