Step 1

Finely chop or grate the garlic and ginger and dice the onion. Heat a large frying pan over a medium heat, pour in the oil, then add the garlic and ginger and fry gently until caramelised.

Step 2

Carefully tip in the chopped onion, along with a pinch of salt and a few cracks of black pepper. Cook for 5-10 mins until translucent, then add the mince to the pan and cook for around 7-10 mins until browned.

Step 3

Add all the spices and allow the powders to cook in the oils and infuse with the minced meat for another 5 mins.

Step 4

Squeeze in the tomato purée and a splash of water, stir until thickened. Season to taste with salt and pepper, if needed.

Step 5

Serve garnished with coriander leaves and chopped green chillies, if you like. Eat alongside paratha or roti, and side salad, raita, and onion or mango pickle.