Recipe
Why make it
A everyday Pakistani dinner of minced beef and soft potato cubes in a thick, spiced tomato-onion masala. It is quick to make and tastes best with hot roti.
Serves 4
+ 12 more in the full recipe
Step 1 of 9
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.
Step 2 of 9
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.
Step 3 of 9
Stir in the ginger-garlic paste and cook for 1 minute until the raw smell goes.
Step 4 of 9
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.
Step 5 of 9
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.
The last 4 steps are in the full recipe.
Cook’s tip
Brown the onions properly. They give the masala its colour and sweetness, so do not rush this step.
Ready to cook?
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