Heat oil in a large pan over medium heat. Add chopped onions and cook until golden brown.

Tip: Browning the onions well adds depth and richness to the dish.

Stir in ginger-garlic paste and cook for 1–2 minutes until fragrant. Add turmeric, chili powder, cumin, and coriander powder. Stir well to toast the spices.

Add the ground beef or lamb. Cook on medium-high heat, breaking it apart and stirring often until browned and no longer pink.

Tip: Ensure the meat is well browned for the best flavor.

Mix in the chopped tomatoes and green chilies. Cook until the tomatoes soften and blend into the meat, about 5–7 minutes.

Add diced potatoes, salt to taste, and 1/4 cup water. Mix well, cover, and simmer on low heat for 15–20 minutes, or until potatoes are tender and cooked through.

Once the potatoes are cooked, sprinkle garam masala over the top and stir gently.

Turn off the heat. Garnish with freshly chopped coriander leaves and serve hot.