Ingredients
Beef (boneless or with bone) – 500 g
Potatoes – 2 medium, peeled & cubed
Onion – 2 medium, sliced
Tomatoes – 2 medium, chopped
Ginger-garlic paste – 1.5 tbsp
Green chillies – 2 slit
Curd/Yogurt – ¼ cup (optional but adds richness)
Oil – 3–4 tbsp
Masala Powders:
Turmeric – ½ tsp
Red chilli powder – 1–1.5 tsp
Coriander powder – 1 tbsp
Cumin powder – ½ tsp
Garam masala – ½ tsp
Black pepper – ¼ tsp
Whole Spices (optional but recommended):
Bay leaf – 1
Cinnamon – 1 small stick
Cloves – 3
Black cardamom – 1
Water & Salt – as needed
Fresh coriander – for garnish
🫕 Method
1️⃣ Fry the onions
Heat oil. Add whole spices.
Add sliced onions and sauté until golden brown.
2️⃣ Add the aromatics
Add ginger-garlic paste and green chillies. Fry for 1–2 minutes.
3️⃣ Add beef + dry spices
Add beef pieces, salt, turmeric, red chilli, coriander powder, cumin powder, and black pepper.
Fry on medium–high heat for 6–8 minutes, until beef is well coated and slightly browned.
4️⃣ Add tomatoes + yogurt
Add chopped tomatoes and cook until mushy.
Add yogurt and cook till oil separates.
5️⃣ Pressure cook
Add 1 to 1½ cups water.
Pressure cook:
Beef with bone: 25–30 minutes
Boneless beef: 20–22 minutes
(Beef should be soft.)
6️⃣ Cook potatoes
Open lid, add potato cubes.
Cook on low for 10–12 minutes until potatoes are tender and gravy thickens.
Add garam masala and simmer for 2 minutes.
7️⃣ Garnish
Add fresh coriander and switch off.
✨ Tips
Add a splash of lemon juice before serving for freshness.
For thicker gravy, mash 1–2 potato pieces inside the curry.
You can also add a little coconut milk for Kerala-style flavour