Heat oil in a large, deep skillet or a heavy-bottomed pan over medium heat. Add the cubed potatoes and fry them until they turn golden brown. Remove the potatoes and set them aside.
In the same pan, add the cumin seeds and let them splutter. Then, add the chopped onions and saut until they turn golden brown.
Add minced garlic, ginger, and green chilies to the onions. Saut for a few minutes until the raw aroma disappears.
Add coriander powder, turmeric powder, red chili powder, and salt. Saut for a minute or two. Then, add the chopped tomatoes and cook until they become soft and the oil begins to separate.
Add the ground meat and cook, breaking it up with a spatula, until it turns brown and releases its juices. Stir occasionally to ensure even cooking.
Once the meat is browned, add the plain yogurt and mix well. Then, return the fried potatoes to the pan and combine everything.
Lower the heat and let the dish simmer for 10-15 minutes, adding a little water as needed to maintain a thick gravy consistency. Stir occasionally to prevent sticking.
Add garam masala and mix it in. Adjust salt and spice levels according to your taste.
Garnish with fresh cilantro leaves and serve hot with steamed rice or warm roti (Indian bread).
