Aloo Keema

Cut the potatoes into evenly sized cubes so they cook at the same rate and do not remain hard in the center.

Fry the potatoes in vegetable oil over medium-high heat, turning them gently until lightly golden on the outside.

Transfer the fried potatoes from the oil to a plate, drain well, and set aside while they are still lightly golden.

Sauté the onion in vegetable oil in a deep skillet over medium heat, stirring until softened and translucent.

Sauté the ginger-garlic paste, turmeric, and chili over medium heat, stirring constantly until fragrant.

Stir the tomatoes and salt into the skillet over medium heat until evenly combined with the onion and spices and the tomatoes begin to release their juices.

Cover the skillet and cook the tomatoes with the salt over medium heat until completely softened and their juices collect at the bottom of the skillet.

Mash the tomato mixture in the skillet over medium heat, pressing down on the softened pieces until a fairly smooth sauce base forms.

Sauté the ground beef with the cumin, black pepper, and ground coriander seeds over medium heat, breaking it up until browned and well combined with the sauce.

Gently fold the full-fat yogurt into the beef mixture over low heat until fully incorporated with no visible lumps.

Cover the skillet and cook the beef and full-fat yogurt mixture over low heat for 5–8 minutes, until the beef is cooked through and the sauce has thickened.

Gently fold the fried potatoes into the beef sauce over low heat until the cubes are coated on all sides. Continue cooking the potatoes in the beef sauce over low heat until tender when pierced with the tip of a knife.

Garnish the aloo keema with green chilies and fresh cilantro, scattering them evenly over the top before serving.