Aloo Keema

Ingredients

• 4 tbsp cooking oil
• 1 tsp cumin seeds
• 1 black cardamom
• 2 bay leaves
• 2 medium onions, finely chopped
• 1½ tbsp ginger-garlic paste
• 500 g beef mince, preferably with some fat
• 3 medium tomatoes, chopped
• 100 g plain yogurt, whisked until smooth
• 1½ tsp salt, or to taste
• 1 tsp red chilli powder
• ½ tsp turmeric powder
• 1½ tsp coriander powder
• 1 tsp cumin powder
• 400 g potatoes, peeled and cut into 2 cm cubes
• 250 ml hot water
• 3 green chillies, slit lengthwise
• 1 tsp garam masala
• 3 tbsp fresh coriander, chopped
• 1 tbsp ginger, cut into thin matchsticks, for garnish

Instructions

1. Heat the oil in a heavy pot over medium heat. Add the cumin seeds, black cardamom and bay leaves and let them sizzle for 30 seconds until fragrant.
2. Add the chopped onions with a pinch of the salt. Fry, stirring often, until deep golden brown. Lower the heat if they darken too fast.
3. Stir in the ginger-garlic paste and cook for 1 minute until the raw smell goes.
4. Add the mince and break it up with the back of the spoon. Fry on medium-high heat until all the pink is gone and the liquid it released has mostly dried up.
5. Add the tomatoes, yogurt, remaining salt, chilli powder, turmeric, coriander powder and cumin powder. Stir well and cook until the tomatoes break down and oil separates at the edges of the masala.
6. Add the potatoes and stir to coat them in the masala for 1 minute. Pour in the hot water and add the green chillies.
7. Bring to a boil, then cover and simmer on low heat. Stir once or twice, until the potatoes are tender when pierced with a knife.
8. Uncover, sprinkle in the garam masala and cook on medium heat, stirring gently, until the gravy is thick and clings to the mince and the oil shines on top. Taste and adjust the salt.
9. Turn off the heat. Scatter the fresh coriander and ginger matchsticks on top, cover and rest for 5 minutes before serving.

Tips

• Brown the onions properly. They give the masala its colour and sweetness, so do not rush this step.
• Cut the potatoes into even cubes so they cook at the same rate and do not turn to mush.
• Fry the mince until the released liquid has evaporated. This gives a richer flavour than simmering it in its own juices.
• Use hot water, not cold, when adding the potatoes so the pot keeps simmering and the masala does not go flat.