Heat oil in a large pot or pan. Add the bay leaves and saute for 30 seconds.
Add the chopped onion and cook for 2-3 minutes until translucent.
Add the keema and cook on medium high heat for 4-5 minutes until the color changes.
Now add the ginger garlic paste and cook for 1-2 minutes, while stirring.
Add the spices and cook for 5-7 minutes or until the spices are cooked and you can see the oil coming to the surface.
Now add the crushed tomatoes and mix. Lower the flame to medium low and cover the pot. Cook for 15 minutes, stirring once or twice between cooking.
Once the tomatoes are cooked and the oil has separated from the keema, remove the lid and add the peas. Cooking on high heat for 10-15 minutes until all excess moisture is gone and the peas are cooked.
Add the chopped coriander, green chillies, and lemon juice and give it a mix. Add the kasuri methi and butter, and cover the pot. Let it steam for 1-2 minutes. Remove the lid, top with the sliced ginger and serve immediately with basmati rice, naan or roti.