1green chillifinely chopped (you may increase or decrease based on heat preference)
1tspgingergrated
1tspgarlicfinely chopped
4cloves
4green cardamom
1black cardamom
1bay leaf
1inchcinnamon stick
1tspcumin seeds
½tspfennel seeds
½blade of macecrushed
¼tspnutmeg powder
1tspgaram masala powder
1tspKashmiri red chilli powderavailable at all Indian stores
½tspturmeric powder
1tspcoriander seedsroasted and crushed
½tspdried fenugreekkasuri methi
1tsplemon juice
Saltto season
3tbspvegetable oil
Instructions
Heat oil in a heavy bottom pan.
Fry the cubed potatoes in oil till slightly brown; remove and keep aside.
In the same oil, add bay leaf, cardamom, cinnamon, cloves, cumin seeds, fennel seeds and lightly fry on low heat for a few seconds. This infuses the oil with the various flavours of the spices.
Add green chilli, ginger and garlic, sauté till the garlic turns brown.
Add sliced onions and fry till the onions get pink and soft.
Add minced meat and tomatoes, sauté on high heat for 2 to 3 minutes stirring well.
Lower the heat; add whisked yoghurt, red chilli powder, turmeric, crushed coriander seeds, mace and nutmeg powder. Mix well and sauté for another minute.
Add the fried potatoes, salt, garam masala powder and ½ cup of warm water. Cover and cook till potatoes and the minced meat are cooked. The potatoes should not get mushy.
Finally add lemon juice and kasuri methi, cook for another minute.
Dish out, garnish with coriander leaves and serve hot with parathas, phulkas or pulao.
Notes
Adjust the consistency of the gravy by increasing or reducing the warm water.