It is a traditional dish. The best part of this dish is that it is very spicy and full of flavors. It goes well with pulao. The meat in this dish is so light and melts into your mouth. It hardly takes less than an hour to cook. It is simple and easy dish.

INGREDIENTS:

2 large size onion, chopped

 ½ cup of vegetable oil

1 ½ tbsp of red chili powder

¼ tsp of turmeric powder (optional)

½ tbsp of salt

8 to 10 cloves of garlic

2 inch cube of ginger

2 tsp of coriander seeds

1 medium size fresh tomato, chopped

2 cup of water for boiling in pressure cooker and 1/2 cup of water during cooking

½ tsp of garam masala

½ kg of beef

PROCEDURE:

1) In a pressure cooker, add 2 cups of water in it. Add beef, salt, red chili powder, turmeric powder and chopped onions. Close the lid and let them cook on medium heat. Every pressure cooker is different so use your pressure cooker according to its instruction. Mine takes about 5 minutes, once the piston moves.

2) Peel off ginger and garlic and rinse them well. Ground or mince them in a mortar and pestle, also add coriander seeds. Ground them well. Texture should be roughly like a paste.

3) Once beef is done and cooled a bit, remove the lid. If it has some liquid left behind take out it in separate bowl to use later (if any). On the medium heat add vegetable oil in the beef. Let it cook for 3 to 4 minutes.

4) Add ginger and garlic paste in the pan and cook it until it gets fully cooked and all the bits turned golden in color. Keep on stirring until it starts separating from oil.

5) Add chopped tomatoes. Stir it well and Let tomatoes to fully cook. Keep an eye on them. After they softened try to break down a bit with the back of your spoon. Add garam masala in it and stir it well.

6) As tomatoes fully cooked the mixture will start separating from oil. At this stage add the liquid you extract from beef and stir well. Cook them for about 2 minutes and add  ½  cup of water in it. Close the lid and let the mixture comes to a boil. Once it comes to a boil let it simmer for about 5 minutes on low heat and serve.

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