by Asif Ali
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  • 500 g ground meat beef or lamb
  • 1 onion finely diced
  • 3 tomatoes sliced
  • ½ cup vegetable oil
  • 1 teaspoon ginger minced
  • 1 teaspoon garlic minced
  • 1 black cardamom
  • 4 black peppercorns
  • 3 cloves
  • 1 teaspoon red chili powder
  • 1 ½ teaspoon salt
  • 2 teaspoon coriander powder
  • 2 teaspoon cumin powder
  • ½ teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 2 small potatoes cut in small cubes


  • 2 green chilies sliced
  • 2 tablespoon fresh coriander sliced
  • 1 tablespoon ginger sliced


  • In a pan heat oil and add the onion. Saute till it is translucent in colour and no longer raw.
  • Then add black cardamom, cloves and peppercorns. Let them release their aroma which takes around a minute.
  • Add in the tomatoes and ginger garlic paste along with salt, red chili powder, turmeric powder, cumin powder and coriander powder. Mix and then cover the pan till the tomatoes soften.
  • Uncover and on medium-high flame cook the tomato masala till the oil seeps from the sides.
  • Add the ground meat and cover till cooked. In between, mix and mash with a ladle to break any lumps.
  • On medium-high heat dry any remaining water and fry for 5 minutes till the meat releases oil.
  • Now add the potatoes along with ¼ cup of water. Cover the pan and let the potatoes cook.
  • When potatoes are soft, on medium-high heat fry everything for 5 minutes until the oil seeps out once again.
  • Lower the heat and sprinkle garam masala and add the garnishes. Keep covered on low heat for 2 minutes.
  • Turn off heat and enjoy with warm roti or naan.

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