1 kg beef (cut into cubes)
Masala to grind:
8-9 sprigs of coriander leaves
4 cloves of garlic
4 large green chilies
2 Kashmiri chilies (optional)
1 inch cinnamon stick
½ teaspoon cumin seeds
½ inch ginger
½ teaspoon turmeric powder
Small ball of tamarind in warm water
½ Maggie cube
1 large onion chopped
1 medium tomato chopped
2 medium potato cut in cubes (medium size)
1 ½ tablespoon vinegar
2 sprigs of curry leaves
2 pinch sugar
1 ½ teaspoon ginger & garlic paste
1 small lime (juice)
Salt to taste
Pre – Preparation:
1. Clean and cut the beef to desired size
2. Apply ginger & garlic paste, lime juice, salt and keep it aside.
3. Pressure cook the beef with 1 ½ cup water for 4 whistles (on medium flame).
4. Clean all the scum that rises on top.
5. Reserve the stock that you get after boiling.
*** If you are using tenderloin just 3 whistles will do.
1. Add oil to a pot / kadai /wok and sauté the onion till they turn translucent.
2. Add the tomatoes and cook for a while till the turn soft.
3. Now add the potatoes and cook for 2 minutes.
4. Add the boiled beef and cook for another 1 minutes.
5. At this point add the ground masala to the pot.
6. Add 1 cup of reserved stock into the mixer and clean the remaining masala and add to the pot.
7. After about 5 minutes add Maggie cube, vinegar and curry leaves.
8. Now add tamarind water as required (approx. 3 – 4 tablespoon) and sugar.
9. Consistency of the gravy can be adjusted by using the reserved stock or water.
10. Cover and cook till the beef and potatoes are cooked.
11. Check salt to taste.
Enjoy life, it’s delicious.