Heat oil in a wide, heavy-based pan over medium heat. Add cinnamon, cardamom, cloves and cumin seeds. Sizzle for 20–30 seconds until fragrant.
Add the chopped onion and a pinch of salt. Sauté on medium until soft and golden (≈ 6–8 minutes).
Stir in ginger paste and garlic paste; sauté 1 minute until the raw smell disappears.
Add the chopped tomato and tomato purée. Cook, stirring, until tomatoes break down and oil begins to separate at edges.
Mix in turmeric, coriander, cumin and chilli powders. Stir continuously for 30 seconds to bloom the spices.
Add the minced meat, breaking up lumps. Increase heat slightly and cook until the meat changes colour and moisture mostly evaporates (≈ 5–7 minutes).
Add the potato and salt. Stir to coat them in the spiced meat mixture.
Pour in 150 ml water. Bring to a gentle simmer, cover partially, and cook on medium-low for about 15 minutes, stirring occasionally, until potatoes are nearly tender.
Stir in the green peas. Cook uncovered for 5 minutes so the sauce thickens but remains moist.
Turn off heat, sprinkle garam masala, lemon juice and fold gently.
Transfer to a serving dish, and serve hot with roti, naan or rice.
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