Begin by washing and peeling the potatoes, then cut them into small cubes. Chop the onion, garlic, and ginger finely.

Heat a skillet over medium heat and add the ground meat, sautéing for 5–7 minutes until browned. Drain excess fat if needed.

Add chopped onions to the skillet and sauté for 3–4 minutes until translucent. Stir in garlic and ginger, cooking for an additional minute.

Sprinkle in the cumin, coriander, and garam masala, stirring for 1–2 minutes to toast the spices.

Incorporate the diced potatoes and tomato paste, stirring until well combined. Allow to sizzle.

Pour in water or broth to cover the mixture, bring to a boil, then reduce heat and let it simmer for 15–20 minutes.

Remove the lid and simmer for an additional 3–5 minutes to adjust the gravy consistency.

Garnish with fresh cilantro and serve hot with naan or rice.