Step 1

Warm ghee in a heavy-bottomed pan over medium heat. Then, add potatoes and cook until they turn golden brown for about 15 minutes. Set them aside.

Step 2

In the same pan, fry onions, garlic, ginger, and chilies until the onions become translucent and soften for about 5 minutes.

Step 3

Stir in the coriander powder, cumin powder, turmeric, Kashmiri chili powder, black pepper, kosher salt, and homemade garam masala. Continue cooking for another minute.

Step 4

Add the ground beef, breaking it up with a meat chopper until finely minced. Cook until brown and heated through for about 10 minutes.

Step 5

Pour in the tomato puree and increase to high heat until the mixture comes to a boil. Then, reduce the heat and simmer for another 10 minutes.

Step 6

Stir in the reserved potatoes and add cilantro.

Step 7

Garnish with fresh ginger and serve with naan, roti, or basmati rice.