Recipe by Rosy Pinto
Ingredients:
1/2 kg boneless beef
2 medium onions (finely chopped)
1 tbsp finely chopped ginger
1 tbsp finely chopped garlic
2 small tomatoes (finely chopped)
1 large potato (cubed)
1 sprig curry leaves
2 tsp red chilli powder
1/2 tsp turmeric powder
2 tsp coriander powder
1 tsp pepper powder
1 tsp garam masala powder
1 cup thick coconut milk
2 cups medium thick coconut milk
salt to taste
oil as required
Steps:
- Clean and cut the beef into small pieces, rinse thoroughly and drain excess water.
- Peel and cut potato into big pieces and soak them in water.
- Prepare coconut milk using coconut milk powder. (see notes)
- Heat oil in a pressure cooker and saute onion until it turns light brown in color.
- Add ginger, garlic and curry leaves. Fry for 2 to 3 minutes.
- Add tomato, salt and saute till it is cooked.
- Add all spice powders and fry for 3 to 5 minutes.
- Add beef, combine well and fry for 5 minutes.
- Add medium thick coconut milk, mix and bring it to boil.
- Pressure cook for 1 whistle on medium-high flame, then reduce the flame to low-medium and cook for 10 to 15 whistles till the beef is done.
- Once the pressure is naturally released, mix the curry and check if beef is soft, pressure cook again if required.
- Add potato pieces and cook till soft.
- Once the gravy becomes thick, add thick coconut milk and mix well and once it starts boiling, switch off the flame.
- ENJOY!
Notes:
- To prepare thick coconut milk, dissolve 5 tbsp of coconut milk powder in 1 cup of lukewarm water.
- To prepare medium thick coconut milk, dissolve 5 tbsp of coconut milk powder in 2 cups of lukewarm water.