Prepare the tomatoes: Remove the core from the Roma tomatoes, blanch them in a microwave with their skins for about 4-5 minutes, then blend and set aside.

In a pan, heat the oil and add the chopped onions. Sauté the onions on low heat, stirring occasionally, until they are completely browned and caramelized.

Add the ginger-garlic paste and chopped chillies to the pan. Continue to sauté on low heat until the raw smell of the ginger and garlic has disappeared.

Next, add all the whole spices (cinnamon, cloves, cardamom, bay leaves, black peppercorns) and continue to cook on low heat for about 3-5 minutes until their flavors are fragrant.

Add 2-3 tablespoons of water to the pan, increase the heat to medium, and mash the onions with a masher until you achieve a sticky, caramelized paste.

Let most of the water evaporate, then add all the dry spices (red chilli powder, coriander powder, garam masala, dry mango powder, and salt) and mix them evenly through the mixture.

If using optional potatoes: Cut potatoes into big pieces and salt lightly. In a separate pan, heat 1 tbsp of oil and sauté the potatoes until they develop a light brown crust. Add these sautéed potatoes to the kheema mixture 2-3 minutes before adding the tomatoes.

If using optional peas: For frozen peas, blanch them in hot water. Add the blanched peas to the kheema mixture 2-3 minutes before adding the tomatoes.

Add the beef to the pan and blend it completely into the onion mixture for about 5-7 minutes on medium heat until the beef starts to cook.

Ensure the beef is thoroughly blended and cooked before adding the puréed (blended) tomatoes. Bring the pan to a simmer.

Reduce the heat, cover the pot, and let it cook on low heat for about 15-20 minutes.

Mix occasionally. After 20 minutes, garnish with fresh cilantro, and the Kheema is ready to serve.