Heat a large pot over medium heat and pour in a couple of tablespoons of neutral cooking oil. Add the finely diced onions and sauté for about 5–7 minutes, until light golden brown.

Incorporate the black cardamom, black peppercorns, and cloves into the pot with the sautéed onions. Stir gently for about 1 minute, allowing the spices to release their aromatic flavors.

Add the sliced tomatoes along with the minced ginger and garlic. Sprinkle in the salt, red chili powder, turmeric, coriander, and cumin powder. Mix thoroughly and cover the pot. Cook for about 8–10 minutes, stirring occasionally, until the tomatoes break down.

Introduce the ground beef, stirring it into the mixture and breaking it apart. Add approximately a cup of water to meld the flavors, then cover and simmer on low heat for about 15 minutes, stirring occasionally.

After the beef is cooked, add the cubed potatoes to the pot. Stir well and check consistency. Add more water if needed and cover to cook for an additional 15–20 minutes until potatoes are tender.

Sprinkle in the garam masala, chopped coriander, sliced ginger, and optional green chilies, stirring well and keeping the pot covered for another 2–3 minutes to allow flavors to marry.

Serve the Ground Beef And Potato Curry warm with your favorite sides, such as naan, paratha, or steamed basmati rice.