1Take 1 kg of washed and cleaned Beef pieces in a pressure cooker.
2Take 1 kg of washed and cleaned Beef pieces in a pressure cooker.
3Take 1 kg of washed and cleaned Beef pieces in a pressure cooker.
4Add 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.
5Add 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.
6Add 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.
7Add 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.
8Add 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.
9Add 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.
10Mix and combine these ingredients well.
11Mix and combine these ingredients well.
12Mix and combine these ingredients well.
13Add ¾ cup of Water.
14Add ¾ cup of Water.
15Add ¾ cup of Water.
16Close the pressure cooker and turn on the stove.
17Close the pressure cooker and turn on the stove.
18Close the pressure cooker and turn on the stove.
19Cook on a high flame until the first whistle, then for the next 3-4 whistles, cook on a low flame.
20Cook on a high flame until the first whistle, then for the next 3-4 whistles, cook on a low flame.
21Cook on a high flame until the first whistle, then for the next 3-4 whistles, cook on a low flame.
22In a Pan/Kadai, heat 3 tablespoon of Cooking Oil.
23In a Pan/Kadai, heat 3 tablespoon of Cooking Oil.
24In a Pan/Kadai, heat 3 tablespoon of Cooking Oil.
25Add 1 inch long piece of chopped Ginger and 6 cloves of chopped Garlic.
26Add 1 inch long piece of chopped Ginger and 6 cloves of chopped Garlic.
27Add 1 inch long piece of chopped Ginger and 6 cloves of chopped Garlic.
28Sauté quickly for 5 seconds.
29Sauté quickly for 5 seconds.
30Sauté quickly for 5 seconds.
31Add 1 cup of sliced Shallots (around 25 Shallots).
32Add 1 cup of sliced Shallots (around 25 Shallots).
33Add 1 cup of sliced Shallots (around 25 Shallots).
34Add 1 teaspoon of Salt.
35Add 1 teaspoon of Salt.
36Add 1 teaspoon of Salt.
37Sauté them well until they turn golden brown in colour, maintaining a medium flame.
38Sauté them well until they turn golden brown in colour, maintaining a medium flame.
39Sauté them well until they turn golden brown in colour, maintaining a medium flame.
40Turn down the flame to the lowest.
41Turn down the flame to the lowest.
42Turn down the flame to the lowest.
43Add 3 tablespoon of Coriander Powder, ½ tablespoon of Chilli Powder, and 1½ teaspoon of Homemade Garam Masala (or 1 tablespoon of Meat Masala).
44Add 3 tablespoon of Coriander Powder, ½ tablespoon of Chilli Powder, and 1½ teaspoon of Homemade Garam Masala (or 1 tablespoon of Meat Masala).
45Add 3 tablespoon of Coriander Powder, ½ tablespoon of Chilli Powder, and 1½ teaspoon of Homemade Garam Masala (or 1 tablespoon of Meat Masala).
46Sauté for 30 seconds to subside the raw flavour, maintaining a low flame.
47Sauté for 30 seconds to subside the raw flavour, maintaining a low flame.
48Sauté for 30 seconds to subside the raw flavour, maintaining a low flame.
49Now, add the cooked Beef along with the Water into this.
50Now, add the cooked Beef along with the Water into this.
51Now, add the cooked Beef along with the Water into this.
52Mix and combine them well.
53Mix and combine them well.
54Mix and combine them well.
55Add 3 sprigs of Curry Leaves.
56Add 3 sprigs of Curry Leaves.
57Add 3 sprigs of Curry Leaves.
58Mix and combine well again.
59Mix and combine well again.
60Mix and combine well again.
61Cover and cook for 3 more minutes, maintaining a low flame.
62Cover and cook for 3 more minutes, maintaining a low flame.
63Cover and cook for 3 more minutes, maintaining a low flame.
64After 3 minutes, open and add ¾ tablespoon of Crushed Pepper.
65After 3 minutes, open and add ¾ tablespoon of Crushed Pepper.
66After 3 minutes, open and add ¾ tablespoon of Crushed Pepper.
67Combine them well and turn off the flame.
68Combine them well and turn off the flame.
69Combine them well and turn off the flame.
70You may now add Coconut Milk also to increase the gravy, adding it right before turning off the flame and not boiling after its addition.
71You may now add Coconut Milk also to increase the gravy, adding it right before turning off the flame and not boiling after its addition.
72You 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 kg Beef
1 kg Beef
1 tbsp Coriander Powder
1 tbsp Coriander Powder
1 tbsp Coriander Powder
3 tbsp Coriander Powder
3 tbsp Coriander Powder
3 tbsp Coriander Powder
0.5 tbsp Chilli Powder
0.5 tbsp Chilli Powder
0.5 tbsp Chilli Powder
0.5 tbsp Chilli Powder
0.5 tbsp Chilli Powder
0.5 tbsp Chilli Powder
0.5 tsp Turmeric Powder
0.5 tsp Turmeric Powder
0.5 tsp Turmeric Powder
1 tsp Garam Masala
1 tsp Garam Masala
1 tsp Garam Masala
1.5 tsp Garam Masala
1.5 tsp Garam Masala
1.5 tsp Garam Masala
2 tsp Meat Masala
2 tsp Meat Masala
2 tsp Meat Masala
3 tsp Meat Masala
3 tsp Meat Masala
3 tsp Meat Masala
1 inch piece Ginger
1 inch piece Ginger
1 inch piece Ginger
1 inch piece Ginger
1 inch piece Ginger
1 inch piece Ginger
6 cloves Garlic
6 cloves Garlic
6 cloves Garlic
6 cloves Garlic
6 cloves Garlic
6 cloves Garlic
2 Nos Green Chilli
2 Nos Green Chilli
2 Nos Green Chilli
1.5 tsp Salt
1.5 tsp Salt
1.5 tsp Salt
1 tsp Salt
1 tsp Salt
1 tsp Salt
1 tsp Lime Juice
1 tsp Lime Juice
1 tsp Lime Juice
0.75 cup Water
0.75 cup Water
0.75 cup Water
3 tbsp Coconut Oil
3 tbsp Coconut Oil
3 tbsp Coconut Oil
25 Nos Shallots
25 Nos Shallots
25 Nos Shallots
3 sprigs Curry Leaves
3 sprigs Curry Leaves
3 sprigs Curry Leaves
0.75 tbsp Crushed Pepper
0.75 tbsp Crushed Pepper
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.