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Beef steak curry

Updated: Jan 31


The steaks are marinated with spices and then flatten using a mallet. The Beef steak curry is prepared with a green masala and using the East Indian Tempero Di Cuddi powder. The recipe for the Tempero Di Cuddi Powder is mentioned below.


Alternative : A best alternative to the tempero di cuddi powder is a good garam masala powder.



Beef steak cooked in green Masala

Ingredients

500 gms beef steaks


Method

The steaks are marinated with

1 tsp chilli powder

1/2 tsp cumin powder

1/2 tsp salt


After half an hour

Place the steaks on a board ,cover with a cling film. Flatten the beef steaks using a mallet ,this will tenderise the steaks too.


Ingredients for the green Masala

1 onion

100 gms coriander leaves with stems

6 green chillies

1 tsp cumin powder

1 tsp pepper powder

1/2 tsp turmeric powder

1/2 tsp Tempero Di Cuddi powder

1 tsp ginger garlic paste


Method

Grind to paste with 1/2 cup water.


Ingredients

2 onions finely sliced

200 gms tomatoes finely chopped

2 potatoes chopped roughly

1 cup water

And another

1/2 cup water

1/2 tsp salt


Method

Sear the steaks well on both sides using some oil in a pan.


Once done keep aside the seared steaks.


Using a pressure cooker use the same some oil where the steaks were seared.

If required add a little more oil.

Saute the sliced onions till lightly browned.

Then add the finely chopped tomatoes and saute, add in 1 cup water and 1/2 tsp salt. Cover and cook till tomatoes are soft and done.

Next add the green Masala and cook covered for a minute.

Then add the seared steaks and 1/2 cup water.

Pressure cook on high,first whistle.

After the first whistle, lower the flame and pressure cook for another 15 mins.

Once done,allow the steam to release add the chopped potatoes and salt to taste.

Pressure cook on high for 2 whistles.


GARAM MASALA 2

(East Indian Tempero ( A seasoning to flavour Dishes) Di Cuddi)

Ingredients

100 gms Cinnamon

40 gms cloves

40 gms cardamom

40 gms peppercorns

20 gms Star anise

10 gms Javitri ( mace flower)

10 gms bay leaf

5 gms all spice

5 gms Triphal ( Schezwan pepper)

10 gms saunf ( fennel seeds)

10 gms methi seeds Fenugreek seeds)

10 gms Shah Jeera ( black cumin)


Dry ingredients in the sun, lightly roast, Dry grind the spiced , sift well, and bottle

used for flavouring Chicken, mutton, beef or Pork







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