Heat a pan, add the cardamom and star anise and roast on low heat. Add the onions and sauté, until pink. Add the red chilli and garlic and sauté until fragrant. Add the powders and mix well. Add the green peas/potatoes and sauté again until the colour of the peas brightens. Add the granules, mix well. Add enough water to cover the kheema, bring to a boil and add salt. Reduce heat to low until the water is absorbed and then cook on medium heat until dry.