I do love my food though. And when the day is grey and wet like today and has the potential to really depress you, I simply LOVE a good, spicy curry. The mince-potato curry is one of my favourites. It's uncomplicated, quick to cook and always, always satisfies. It's also great for bulk cooking. Got 10 people coming over for dinner? Make this, you won't be disappointed.
Prep time: 15-20 mins, cooking time: 1½ hours covered; Serve with: Steamed/ boiled and drained rice
Aloo: potato, kheema: mince
Beef/lamb mince 500 gm
Potatoes 4 medium, diced
Tomatoes 3-4, finely chopped
Onions 1-2, finely chopped
Bay leaves 2
Dried chilli 2
Cardamom 2, slightly crushed
Ginger paste 1 TSP
Garlic paste 2 TSP
Vegetable/canola oil 5 TBS
Turmeric ground ½ TSP
Cumin ground 1 ½ TSP
Coriander ground 1 TSP heaped
Garam masala ground 1 TSP heaped
Red chilli ground/powder 1-2 TSP
Frozen/fresh peas ½ CUP
Fresh coriander to garnish
Salt to taste
- Heat oil in a deep-bottomed pan. Once the oil is hot, add the dried chillies, cardamom, cloves and peppercorns; cook for a couple of minutes till chillies turn black.
- Add onions and cook them, stirring intermittently till they turn golden and soft.
- Turn heat up to medium and add the chopped tomatoes. Cook till the tomatoes are soft and pureed but not completely dried out.
- Add the turmeric, cumin, coriander, garam masala and chilli powder and cook till the spices are well-blended and ‘smell’ cooked. Keep stirring frequently to mix the spices and tomatoes and to avoid spices sticking to the bottom of the pan. Cook till tomatoes are almost dried out.
- Add the potatoes and cook, stirring and mixing for 5 minutes.
- Add the mince and cook for another 5 minutes or so till the mince changes colour and is well coated in the spicy mixture. Turn heat up and bring the mix to boil, the mince should start giving out water.
- Once it boils, reduce heat and cook till mince dries out a bit.
- Add the peas and a cup of water* and stir to mix. Cover and cook till the potatoes can be ‘cut’ with a fork and till the mince is tender. Stir a couple of times while cooking.
The amount of water will decide how much ‘gravy’ you have. Since the mince was not browned before adding, it will release water. The tomatoes will release water as well. Adjust your water amount accordingly. However, it’s recommended not to use more than 2 cups else the curry will be too watery.