Potato Mince
A warm, savory skillet dish featuring browned ground meat and diced potatoes in a lightly spiced tomato base, perfect for weeknight dinners.
Ingredients
Main Ingredients
- 2 tablespoons oil Neutral oil (vegetable, canola) or ghee for richer flavor.
- 1 teaspoon cumin seeds Toasted until fragrant.
- 1 large onion, finely chopped Sauté until golden brown.
- 1 tablespoon ginger-garlic paste Adds a depth of flavor.
- 2-3 pieces green chilies, slit Adjust quantity for desired heat.
- 500 g ground meat (beef, lamb, or chicken) Choose according to preference.
- 2 medium potatoes, diced Waxy or all-purpose varieties work best.
- 2 medium tomatoes, chopped Fresh tomatoes are ideal; canned may be substituted.
- as needed ml water Add to cover the mixture during cooking.
- 1 teaspoon coriander powder Use more garam masala as a substitute if needed.
- 1 teaspoon garam masala Adjust to taste at the end of cooking.
- to taste teaspoon salt Season according to preference.
- to garnish fresh cilantro Chopped, for serving.
Instructions
Cooking Steps
- Heat 2 tablespoons oil in a large pan over medium heat. Add 1 teaspoon cumin seeds and let them sizzle until fragrant, about 20–30 seconds.
- Add 1 large finely chopped onion. Sauté until golden brown, about 6–8 minutes.
- Stir in 1 tablespoon ginger-garlic paste and 2–3 slit green chilies. Cook for an additional 2 minutes.
- Add 500g ground meat. Cook until browned, about 6–10 minutes, breaking it up as it cooks.
- Stir in 2 chopped tomatoes, 1 teaspoon coriander powder, and salt to taste. Cook until tomatoes soften, about 4–6 minutes.
- Add 2 diced potatoes and enough water to cover the mixture. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 12–15 minutes.
- Stir in 1 teaspoon garam masala, adjust seasoning, and let rest for a few minutes before serving. Garnish with fresh cilantro.
Notes
Serve with rice, flatbread, or as a filling for tacos. Adjust chilies for heat level according to preference. Can be made ahead of time and stored in the fridge for 3–4 days.