Start by prepping your ingredients. Peel and dice the potatoes into bite-sized pieces, chop the onions finely, and dice the tomatoes.

Heat 2 tablespoons of oil in a large skillet over medium heat. Add the chopped onions and sauté them for about 5-7 minutes, or until soft and translucent.

Stir in 2 teaspoons of freshly grated garlic and 1 teaspoon of grated ginger into the sautéed onions, cooking for an additional 2-3 minutes.

Add 1 pound of ground beef to the skillet, breaking it apart with a spoon. Cook for about 6-8 minutes until browned.

Once the beef is browned, sprinkle in 1 teaspoon each of cumin, coriander, garam masala, and chili powder. Stir for about 1 minute.

Mix in the diced tomatoes and potato pieces, ensuring they are well coated with the spice mixture. Cook for another 3-4 minutes.

Pour in enough water to just cover the mixture and reduce heat to low. Cover and let it simmer for about 20 minutes, until the potatoes are tender.

After simmering, taste and adjust the seasoning as necessary, adding salt or more spices to suit your taste.

Once the potatoes are tender, remove from heat. Garnish with fresh cilantro if desired and serve hot.