In a wide skillet, add the Oil, Onions, Tomatoes, Chillies and Chopped garlic, Mix it well, put a lid on and place it on medium flame
Once the onions start turning translucent, add the ginger garlic paste, mix it well and put the lid on
Once the raw smell of the ginger garlic paste reduces, add the Mince, Turmeric Powder, Chilly Powder, Salt, Bouillon cube(if using), Sugar, Ketchup(if using), Water(if using chicken mince) and Vinegar. Mix it well and put the lid on and increase the flame
After about 10-15 minutes, take off the lid and you will notice alot of juices have been released from the mince. Keep the lid open and allow the mince to boil on high flame
As the juices start to thicken, add in the chopped coriander leaves, mix it well with the mince and check for Salt, Vinegar or Sugar/Ketchup
Keep Tossing and stirring the mince so that it doesn't get stuck to the bottom of the skillet
Once all the juices get completely evaporated, turn off the flame and your Mince is ready to use!
This Dry Mince can be used for stuffing Bread Rolls, Potato Chops, Panrolls, etc.
A useful Tip:- If using for stuffing Panrolls or Potato Chops, let the Mince rest till it cools down to room temperature and then stuff, specially if you're going to freeze the panrolls or potato chops to be eaten later.Also, using hot and sometimes even warm stuffings can cause the outer covering to soften and tear open