In a large pot or deep skillet, heat the oil over medium heat. Add cumin seeds and let them sizzle for a few seconds.

Add the chopped onions and sauté until they turn golden brown, about 4-5 minutes.

Stir in the ginger-garlic paste and cook for another 2 minutes until the raw smell disappears.

Add the minced meat to the pot, break it up with a spatula, and cook until it is browned and fully cooked.

Add turmeric powder, red chili powder, and salt. Mix well to ensure the meat is well-coated with the spices.

Mix in the chopped tomatoes and diced potatoes. Stir well and cook for about 3-4 minutes.

Pour in enough water to cover the potatoes (about a cup). Bring the mixture to a boil, then reduce the heat, cover the pot, and let it simmer for about 15 minutes or until the potatoes are tender.

Once the potatoes are cooked, sprinkle garam masala on top and mix gently. Taste and adjust the seasoning if necessary.

Turn off the heat. Garnish with fresh coriander leaves and serve hot with naan, rice, or parathas.