Serves 6
Directions
- 1Take 1 kg of washed and cleaned Beef pieces in a pressure cooker.
- 2Add 1 tablespoon of Coriander Powder, ½ tablespoon of Chilli Powder, ½ teaspoon of Turmeric Powder, and 1 teaspoon of Homemade Garam Masala (or 2 teaspoon of Meat Masala) to the beef.
- 3Add 1 inch long piece of chopped Ginger, 6 cloves of chopped Garlic, 2 chopped Green Chillies, 1½ teaspoon of Salt, and 1 teaspoon of Lime Juice.
- 4Mix and combine these ingredients well.
- 5Add ¾ cup of Water.
- 6Close the pressure cooker and turn on the stove.
- 7Cook on a high flame until the first whistle, then for the next 3-4 whistles, cook on a low flame.
- 8In a Pan/Kadai, heat 3 tablespoon of Cooking Oil.
- 9Add 1 inch long piece of chopped Ginger and 6 cloves of chopped Garlic.
- 10Sauté quickly for 5 seconds.
- 11Add 1 cup of sliced Shallots (around 25 Shallots).
- 12Add 1 teaspoon of Salt.
- 13Sauté them well until they turn golden brown in colour, maintaining a medium flame.
- 14Turn down the flame to the lowest.
- 15Add 3 tablespoon of Coriander Powder, ½ tablespoon of Chilli Powder, and 1½ teaspoon of Homemade Garam Masala (or 1 tablespoon of Meat Masala).
- 16Sauté for 30 seconds to subside the raw flavour, maintaining a low flame.
- 17Now, add the cooked Beef along with the Water into this.
- 18Mix and combine them well.
- 19Add 3 sprigs of Curry Leaves.
- 20Mix and combine well again.
- 21Cover and cook for 3 more minutes, maintaining a low flame.
- 22After 3 minutes, open and add ¾ tablespoon of Crushed Pepper.
- 23Combine them well and turn off the flame.
- 24You may now add Coconut Milk also to increase the gravy, adding it right before turning off the flame and not boiling after its addition.
Ingredients
- 1 kg Beef
- 1 tbsp Coriander Powder
- 3 tbsp Coriander Powder
- 0.5 tbsp Chilli Powder
- 0.5 tbsp Chilli Powder
- 0.5 tsp Turmeric Powder
- 1 tsp Garam Masala
- 1.5 tsp Garam Masala
- 2 tsp Meat Masala
- 3 tsp Meat Masala
- 1 inch piece Ginger
- 1 inch piece Ginger
- 6 cloves Garlic
- 6 cloves Garlic
- 2 Nos Green Chilli
- 1.5 tsp Salt
- 1 tsp Salt
- 1 tsp Lime Juice
- 0.75 cup Water
- 3 tbsp Coconut Oil
- 25 Nos Shallots
- 3 sprigs Curry Leaves
- 0.75 tbsp Crushed Pepper
Equipment
pressure cookerpankadai
Tips
- For more gravy, add hot water or coconut milk. If not adding water, you'll get a semi-gravy curry.
- Coconut milk should be added right before turning off the flame; do not boil after adding it.
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