Step 1

Peel and cut potatoes into 1/2-inch dice, set aside.

Step 2

In a food processor, puree the onion, ginger paste, garlic and green chile until a paste forms.

Step 3

In a deep skillet over medium heat brown the ground beef for 3-4 minutes. Add the onion puree, curry powder, Kashmiri chili powder, fenugreek and salt. Cook another 3-4 minutes, stirring often.

Step 4

Stir in the potatoes, coconut milk and tomatoes. Turn heat to Low and cook, uncovered, for another 15-18 minutes, stirring often.

Step 5

Before serving, stir in frozen peas and cover for 4 minutes. Taste and season if needed. Serve with steamed rice and bread or flatbread of choice.