Beef Curry

A flavourful meat curry prepared with a blend of aromatic spices like dry chilies, cumin, peppercorns, cinnamon, and East Indian Bottle Masala, creating a rich and delicious dish.

Ingredients

600 gms under cut beef steaks

Chop the steaks into smaller pieces.

Add 2 tbsp gram flour, 2 tsp salt and 2 tbsp white vinegar

Mix well and keep aside for half hour.

Then wash off well.

Ingredients for the ground masala

4 dry bedgi chilies / can replace with kashmiri chilies if bedgi chilies not available

1 tsp cumin seeds

1 tsp pepper corn

1 Inch cinnamon

4 cloves

1 black cardamom

Dry roast the above spices and keep aside

1 onion sliced

Fry the onions till lightly brown

Grind to paste the dry roasted spices, fried onions along with 2 tsp ginger garlic paste, 1 and 1/2 inch fresh turmeric , using just enough water.

Ingredients

2 onions finely chopped

3 tomatoes finely chopped

2 tsp East Indian Bottle Masala

Salt to taste

3 medium potatoes chopped into 4 pieces, without peeling off the skin

1/4 cup finely chopped coriander leaves

Method

Using a pressure cooker ,add 3 tbsp ghee / clarified butter. Once hot saute the finely chopped onions till lightly brown. Next saute the finely chopped tomatoes and cook till soft. Add the ground masala , the meat and mix well.

Add in the East Indian Bottle Masala, salt to taste and just enough water.

Pressure cook on high for 1 whistle, then low for 10 mins.

Next add the chopped potatoes and pressure cook on high for two whistles.

Once done lastly add the finely chopped coriander leaves.

Recipe for 1 kilo Beef

Ingredients

For the Meat Preparation:

1 kg undercut steaks (chopped into smaller pieces)

3 tablespoon gram flour

2 ½ teaspoon salt

3 tablespoon white vinegar

For the Ground Masala:

8 dry Bedgi chilies or kashmiri Chillies

2 teaspoon cumin seeds

2 teaspoon peppercorns

2-inch cinnamon stick

8 cloves

2 black cardamoms

2 medium-sized onions, sliced (fried until lightly browned)

1 tablespoon ginger-garlic paste

3-inch fresh turmeric

For the Curry:

4 onions, finely chopped

450 grams tomatoes, finely chopped

3 teaspoons of East Indian Bottle Masala powder

Salt to taste

4 medium potatoes, chopped into quarters (skin on) or some baby potatoes with its skin on

5 tablespoon ghee (clarified butter)

Method

1.Combine the meat pieces with gram flour, salt, and white vinegar. Mix well and let it marinate for 30 minutes.

Wash the meat thoroughly and set it aside.

2. Prepare the Ground masala:

Dry roast the Bedgi chilies, cumin seeds, peppercorns, cinnamon, cloves, and black cardamoms. Set aside to cool.

Grind the roasted spices with the fried onions, ginger-garlic paste, and fresh turmeric using just enough water to make a smooth paste.

3. Heat ghee in a pressure cooker. Sauté the finely chopped onions until lightly browned.

Add the tomatoes and cook until soft.

Stir in the ground masala paste and meat. Cook for 2 minutes, stirring occasionally.

Add East Indian Bottle Masala, salt to taste, and enough water to create a curry consistency.

4. Pressure cook on high for 1 whistle, then reduce the heat to low and cook for 10 minutes.

Open the cooker, add the potatoes, and pressure cook on high for 2 more whistle.