Ingredients
- 283.5 g Ground beef ( About 300g minced beef ) Or chicken/turkey
- 1 Potato (1 large potato, cut in small cubes)
- 2 Shallot onion ( fine chopped )
- 2 Vine ripen tomato ( chopped )
- 1 tbsp Tomato puree Or tomato concentrate/paste
- 1 tsp Ginger paste
- 1 tsp Garlic paste
- 3 tbsp Oil or ghee
- 1.5 cup Warm water add more water if needed
Seasonings
- 0.5 tsp Turmeric powder
- 1.5 tsp Garam masala powder
- 0.5 tsp Cumin powder ( Jeera powder )
- 1 tsp Chilli powder ( Or paprika powder )
- 1.5 tsp Salt ( Or add salt according to your taste )
- 0.25 tsp Black pepper
To Serve
- Cooked basmati rice ( Nann/Chappati or Flat bread )
- Coriander/Cilantro chopped ( for garnish )
- Fresh chilli sliced ( for garnish ) optional
Instructions
- Finely chop the shallot onions, vine tomatoes and coriander. Cut the potato into small cubes.
- In a large pan or skillet, drizzle 3 tablespoon of oil and sauté the potato cubes with medium heat until golden brown. Remove from oil and set aside.
- In the remaining oil, add the chopped onions and sauté them until translucent, then add the garlic paste and ginger paste in. Stir for few seconds and follow with chopped tomatoes.
- When the tomatoes become soft, add the tomato puree, salt, turmeric, garam masala, chilli powder, cumin powder. Stir well for 5 seconds, follow with the ground beef and cook until the beef changed into brown and no longer pink.
- Place the sautéed potato cubes back in. Pour the warm water in, stir well, close the lid and simmer for another 8-10 minutes with low heat until the beef potatoes are cooked. You can add extra warm water if the sauce is too thick.
- Turn off heat, stir in the chopped coriander, fresh ground black pepper and transfer to serving plate.
- Serve over a bowl of cooked basmati rice and garnish with extra chopped coriander and fresh chilli slices. Or you can serve with any of your favourite naan, chapati, or flatbread.
Source: Khin's Kitchen
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