Potato Mince (Printable)

Minced meat with potatoes in spiced tomato gravy

# What You'll Need:

→ Meats

01 - 1.1 pounds ground beef or lamb

→ Vegetables

02 - 3 medium potatoes, peeled and diced
03 - 1 large onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 medium tomato, diced
06 - 1 green chili, finely chopped (optional)
07 - 1/2 cup green peas, fresh or frozen
08 - 2 tablespoons cilantro, chopped

→ Spices & Seasonings

09 - 1 teaspoon cumin seeds
10 - 1 teaspoon ground coriander
11 - 1/2 teaspoon turmeric powder
12 - 1 teaspoon garam masala
13 - 1/2 teaspoon chili powder
14 - Salt and pepper, to taste

→ Oils & Liquids

15 - 2 tablespoons vegetable oil
16 - 1/2 cup water

# Directions:

01 - Heat vegetable oil in a large skillet over medium heat. Add cumin seeds and sauté until fragrant, about 30 seconds.
02 - Add the chopped onions and cook until golden brown. Stir in minced garlic, green chili, and diced tomato; cook for 2 to 3 minutes.
03 - Add ground meat to the skillet, breaking up clumps. Cook until evenly browned and no longer pink.
04 - Add turmeric powder, ground coriander, chili powder, salt, and pepper. Mix thoroughly to coat the meat and vegetables.
05 - Stir in diced potatoes. Sauté for 2 to 3 minutes to combine flavors.
06 - Pour in water. Cover the skillet and simmer on low heat for 15 to 20 minutes, stirring occasionally.
07 - Add green peas and cook for an additional 5 minutes, until vegetables are tender and meat is fully cooked.
08 - Sprinkle garam masala and chopped cilantro over the dish before serving.

# Expert Tips:

01 -
  • You can tweak the spice levels without risking flavor—my not-so-secret trick for pleasing everyone at the table.
  • It cooks up in one pan, easing cleanup and letting you savor those savory aromas just a little while longer.
02 -
  • Rushing the onions never works—undercooked ones make everything taste harsh and unfinished.
  • Adding garam masala at the end, not simmered, is what makes the spices sing without turning bitter.
03 -
  • Let the mince rest covered for a few minutes off the heat—the flavors marry better and it stays extra juicy.
  • Resist over-stirring once you’ve added potatoes, so they hold their shape and the dish looks as good as it tastes.

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