Put meat, onions, red chili powder, salt and haldi along with a cup of water and put the pressure for around 5 minutes. This time depends on the type of meat, pressure cooker and your place.

When the meat is tender (not too hard or too tender) take the lid off and dry all water on high flame.

When water is almost evaporated, add cooking oil in it and fry it for few minutes.

Add ginger garlic in it and fry again till the oil separates and the meat smell is gone.

Add peas in it and fry for a minute and add water and leave it to cook on medium heat for sometime till the peas are tender.

When the peas are tender and you see oil on top turn the heat off.

Sprinkle Garam Masala over it and some fresh coriander if you like and serve it with hot chapati.

Heat oil and fry onions in it till it becomes golden brown.
Add meat with salt, pepper and turmeric powder and fry it for 5-6 minutes on high flame.
Add ginger and garlic and fry for a minute.
Add tomatoes in it and cook till the water evaporates and fry till it leaves oil.
Add some water and put the lid and cook till meat is tender.
Take the lid off and on high flame evaporate the water and add peas and fry them for a minute.
Add water and leave it to cook on medium heat for sometime till the peas are tender.

When the peas are tender and you see oil on top turn the heat off.

Sprinkle Garam Masala over it and some fresh coriander if you like and serve it with hot chapati.

I personally use pressure cooker as it saves a lot of time and effort and taste is as good so I save time.

I like more gravy so I add more water, it totally depends how you like it.