Why make this recipe
Potato Mince is a delicious and hearty dish that combines ground beef with tender potatoes and rich spices. It’s perfect for a comforting family dinner and is easy to prepare. The combination of flavors and textures makes it a favorite in many households. Plus, it’s a great way to use simple ingredients and transform them into a delightful meal.
How to make Potato Mince
Ingredients:
- 500 g ground beef (lean or full-fat)
- 1 onion (finely diced)
- 3 tomatoes (sliced)
- 1/4 cup cooking oil
- 1 teaspoon ginger (freshly minced)
- 1 teaspoon garlic (freshly minced)
- 1 black cardamom
- 4 black peppercorns
- 3 cloves
- 1 teaspoon red chili powder
- 1 1/4 teaspoon salt
- 2 teaspoons coriander powder
- 2 teaspoons cumin powder
- 1/2 teaspoon turmeric powder
- 2 small potatoes (cut in 2 cm cubes)
- 1 teaspoon garam masala (for garnish)
- 2 green chilies (sliced, for garnish)
- 2 tbsp fresh coriander (chopped, for garnish)
- 1 tablespoon ginger (sliced for garnish)
Directions:
- Heat the cooking oil in a pan over medium heat. Add the diced onion and sauté until it is light golden. If the onion starts to brown too quickly, add a splash of water to slow it down.
- Toss in the black cardamom, cloves, and peppercorns. Let them cook for about a minute to release their aroma.
- Add the sliced tomatoes, minced ginger, minced garlic, salt, red chili powder, turmeric, cumin, and coriander powders. Mix everything well and cover the pan until the tomatoes soften.
- Once the tomatoes break down, uncover and stir-fry the mixture. Continue to cook until you see oil appearing around the edges.
- Add the ground beef to the tomato sauce. Mix it in and break up any lumps. Pour in 1/4 cup of water, cover the pan, and let it cook on medium-low heat for about 15 minutes.
- After 15 minutes, uncover the pan and cook on high heat for 5 minutes to dry out any remaining moisture until the meat releases some oil.
- Add the cubed potatoes and another 1/4 cup of water. Cover the pan again and cook on medium-low heat until the potatoes are tender.
- When the potatoes are cooked, uncover the pan. Add more water if you want a moister dish, sprinkle with garam masala, and let it simmer on low heat for 3-4 minutes.
- Finish off by adding fresh coriander, sliced ginger, and green chilies. Keep it covered on low heat for 1-2 minutes to blend the flavors.
- Turn off the heat and serve hot with warm roti, paratha, or basmati rice. If desired, you can swap ground beef for ground mutton, lamb, veal, chicken, or turkey.
How to serve Potato Mince
Serve Potato Mince hot with warm roti, paratha, or basmati rice. You can also add a side of yogurt or salad for extra flavor and freshness. Garnish with fresh coriander and green chilies for an appealing presentation.
How to store Potato Mince
If you have leftovers, store Potato Mince in an airtight container in the refrigerator. It will stay fresh for up to 3 days. To reheat, warm it in a pan over low heat, adding a splash of water if necessary to prevent it from drying out.
Tips to make Potato Mince
- For a twist on flavors, try adding different vegetables like peas or carrots.
- Adjust the spice levels according to your taste by adding more or less chili powder.
- Make sure to sauté the onions well; this adds sweetness and depth to your dish.
Variation
You can make Potato Mince with different types of ground meat, such as lamb or chicken, depending on your preference. You can also add a variety of spices to suit your taste.
FAQs
Q: Can I use frozen ground beef for this recipe?
A: Yes, you can use frozen ground beef. Just ensure it is fully thawed before cooking for even results.
Q: Is there a vegetarian version of Potato Mince?
A: Yes! You can substitute ground meat with lentils or textured vegetable protein (TVP) for a vegetarian option.
Q: Can I make Potato Mince in advance?
A: Yes, this dish tastes even better the next day as the flavors meld together. You can make it a day ahead and reheat when ready to serve.
Aloo Keema (Ground Beef And Potato Curry)
Ingredients
Method
- Heat the cooking oil in a pan over medium heat. Add the diced onion and sauté until it is light golden.
- If the onion starts to brown too quickly, add a splash of water to slow it down.
- Toss in the black cardamom, cloves, and peppercorns. Let them cook for about a minute to release their aroma.
- Add the sliced tomatoes, minced ginger, minced garlic, salt, red chili powder, turmeric, cumin, and coriander powders. Mix everything well and cover the pan until the tomatoes soften.
- Once the tomatoes break down, uncover and stir-fry the mixture. Continue to cook until you see oil appearing around the edges.
- Add the ground beef to the tomato sauce. Mix it in and break up any lumps.
- Pour in 1/4 cup of water, cover the pan, and let it cook on medium-low heat for about 15 minutes.
- After 15 minutes, uncover the pan and cook on high heat for 5 minutes to dry out any remaining moisture until the meat releases some oil.
- Add the cubed potatoes and another 1/4 cup of water. Cover the pan again and cook on medium-low heat until the potatoes are tender.
- When the potatoes are cooked, uncover the pan. Add more water if you want a moister dish, sprinkle with garam masala, and let it simmer on low heat for 3-4 minutes.
- Finish off by adding fresh coriander, sliced ginger, and green chilies. Keep it covered on low heat for 1-2 minutes to blend the flavors.
- Turn off the heat and serve hot with warm roti, paratha, or basmati rice.
