Mince curry is one of those recipes that doesn’t need reinvention — it just needs to be cooked properly.
It’s the kind of dish that simmers quietly on the stove while the house fills with the smell of onions, spices and comfort. The kind you grew up eating with rice, roti or bread, and still turn to when you want something warm, familiar and dependable.
This homestyle mince curry uses simple pantry spices and comes together in one pot. It works beautifully with beef, mutton, chicken or even soya mince, making it a flexible, budget-friendly recipe you’ll come back to again and again.
Ingredients (Serves 4)
500 g mince (beef, mutton)
1 tablespoon ginger & garlic paste
2 large onions, finely chopped
2 large tomatoes, chopped into small cubes or grated
1–2 potatoes, peeled and quartered (optional)
2 green chillies, slit lengthways
1 small cinnamon stick
1 tablespoon chilli powder (adjust to taste)
1 tablespoon curry powder
¼ teaspoon turmeric powder
½ teaspoon freshly ground jeera (cumin)
⅛ teaspoon crushed black pepper
Salt, to taste
2 tablespoons cooking oil
1 sprig curry leaves
Chopped dhania (coriander), for garnish
Method
To make the curry:
Heat the oil in a medium pot over medium heat.
Add the chopped onions and cinnamon stick and braise until the onions are soft and golden brown.
Add the ginger and garlic paste and cook for about 30 seconds until fragrant.
Stir in the tomatoes, green chillies, curry leaves and all the spices. Lower the heat and simmer, stirring occasionally, until the tomatoes have cooked down, the oil begins to separate, and the masala starts catching slightly at the bottom of the pot.
Add the mince and potatoes (if using). Break up the mince well with a spoon so there are no lumps and coat everything in the masala.
Cover and cook on medium-low heat until the mince is fully cooked and the potatoes are tender. Add a small splash of water if needed, but avoid making it watery.
Taste and adjust salt or chilli as needed.
Garnish with chopped dhania and serve hot.
How to Serve Mince Curry
Steamed basmati rice
Soft rotis or parathas
Fresh bread rolls or buttered toast
This curry also makes excellent leftovers — the flavour deepens overnight and tastes even better the next day.
Tips for the Best Mince Curry
Take your time with the onions. Properly browned onions add depth and sweetness.
Let the masala cook out. This step is key for flavour — don’t rush it.
Adjust heat to your taste. This recipe is easily made milder or spicier.
Double the batch. Mince curry freezes beautifully and makes future meals effortless.
Why This Recipe Works
This mince curry is a reminder that good food doesn’t have to be complicated. It’s budget-friendly, adaptable, and made with ingredients most of us already have in the kitchen. Whether you’re feeding a family or cooking for yourself, it’s the kind of recipe you’ll come back to again and again.
Storage & Make-Ahead Tips
Store leftovers in an airtight container in the fridge for up to 3 days
Freeze for up to 3 months
Reheat gently on the stove with a splash of water if needed
The Tocka Blog 