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Ingredients
- Marination Ingredients
- 1/2 cup
- fresh plain yoghurt, whipped- 1 tsp.
- salt- 1 tbsp.
- oil- 1 heaped tsp.
- ginger paste- 1 heaped tsp.
- garlic paste- 1 tbsp.
- tomato puree/paste- 1 tsp.
- whole jeera/cumin
- pinch of saffron- 1 tsp.
- red chilli powder/chilli flakes- 5
- black pepper- 2
- cloves- 2
- cardamom
- juice of half a lemon- 2 tbsp.
- chopped coriander- 1
- green chilli, chopped- 1
- bay leaf- 1/4 tsp.
- turmeric powder
- Masala Ingredients- 4 tbsp.
- oil- 4
- onions, sliced and fried until golden, then crushed- 3
- tomatoes, cubed- 1/4 tsp.
- garlic paste- 1/4 tsp.
- ginger paste- 1
- cinnamon stick- 2
- green chillis, chopped- 1/4 cup
- fresh plain yoghurt, whipped- 1 tbsp.
- tomato puree/paste- 1 tsp.
- sugar- (to cute the acidity from the tomatoes)- 2 1/2 - 3 cups
- water- 4
- potatoes, peeled and quartered, then fried until tender
- salt to taste
Directions
- Heat the oil in a pot, add the tomatoes and cook until they are mushy and oil begins to separate from them. Add the ginger and garlic paste, followed by the cinnamon stick and chopped green chillis and cook the mixture for a few seconds then add the marinated steak. Fry on high heat for 3 minutes.
- In the meantime, in a bowl, mix the yoghurt with the crushed fried onions, tomato puree, sugar and 1 tsp. salt. Pour this mixture into the pan and cook until the gravy is dry. Add the water, turn the heat down to low and cover the pot. Allow to simmer and cook gently for 15-20 minutes or until the beef is tender and the gravy is thick.
- Taste and adjust salt and spice. Add the fried potatoes and give it a mix.
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