Spiced Beef Keema Curry with Peas and Potatoes

Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat.

Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.

Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant.

Stir in the curry powder, garam masala, turmeric powder, cumin powder, chili powder, and salt. Cook for 1 minute, stirring constantly, until fragrant.

Add the diced tomatoes and tomato paste. Stir well to combine.

Add the diced potatoes and water (or beef broth). Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the potatoes are tender.

Stir in the frozen peas and cook for another 5 minutes, or until heated through.

Taste and adjust seasonings as needed.

Garnish with fresh cilantro, if desired. Serve hot with rice or naan bread.