Aromatic Beef and Potato Curry
A comforting and flavorful beef curry with tender potatoes, perfect for family dinners.
Ingredients
Main Ingredients
- 1 lb ground beef
- 1 medium onion, finely diced
- 3 medium tomatoes, sliced
- 0.25 cup cooking oil
- 1 tsp freshly minced ginger
- 1 tsp freshly minced garlic
- 1 whole black cardamom
- 4 whole black peppercorns
- 3 whole cloves
- 1 tsp red chili powder
- 1.25 tsp salt
- 2 tsp coriander powder
- 2 tsp cumin powder
- 0.5 tsp turmeric powder
- 2 small potatoes, cut into 1-inch cubes
Instructions
- In a pan, heat oil over medium heat and sauté the diced onion until it turns light golden. Add a splash of water to prevent further browning, which can enhance the flavor of the onions.
- Add the black cardamom, cloves, and black peppercorns to the pan. Allow them to release their aroma for about a minute—this step is crucial for building flavor.
- Mix in the sliced tomatoes, minced ginger, garlic, salt, red chili powder, turmeric powder, cumin powder, and coriander powder. Cover the pan and let it cook until the tomatoes break down, stirring occasionally.
- Once the tomatoes have softened, uncover the pan and stir-fry on medium-high heat until the oil begins to seep from the sides, which indicates that the spices are well-cooked.
- Add the ground beef into the pan, stirring to combine it with the tomato sauce. Use a ladle to break up any lumps. Pour in 1/4 cup of water, cover, and cook on medium-low heat for about 15 minutes until the meat is fully cooked.
- Uncover the pan, increase the heat to high, and fry for an additional 5 minutes until the meat releases its oil. This step adds flavor and richness to the curry.
- Add the potatoes and another 1/4 cup of water. Cover and cook on medium-low heat until the potatoes become tender, which will take about 10-15 minutes.
- Uncover and check the consistency. If you prefer a drier curry, allow excess moisture to evaporate. For a moist curry, add another 1/4 cup of water, sprinkle with garam masala, and let it simmer on low heat for 3-4 minutes.
- Add fresh coriander, sliced ginger, and green chilies. Cover and cook on low heat for 1-2 minutes to allow the flavors to meld.
- Turn off the heat and serve this delightful curry with warm roti, paratha, or fluffy basmati rice for a complete meal.
Notes
For a spicier kick, increase the amount of red chili powder or add a pinch of cayenne pepper.