Beef- 1kg
Saras Meat Masala- 2 tbsp
Kashmiri chilli powder-1½ tbsp
Turmeric powder- ½ tsp
Coriander powder- 1 tbsp
Pepper powder- ½ tbsp
Garam masala- 1tsp
Fennel powder- ½ tsp
Ginger garlic paste- 4 tbsp
Onion thinly sliced -3
Finely chopped tomatoes-2
Crushed green chillies – 3 to 4
Fenugreek seeds- 4 pinch
Cardamom- 1 or 2
Coconut Oil- 4 tbsp
Curry leaves
Salt to taste
Pressure cook 1 kg of beef with 1 tbsp of beef masala, 1 tbsp of chilli powder, ½ tsp of
turmeric powder, ½ tbsp of pepper powder, ½ tsp of garam masala, 1 tbsp of ginger garlic paste and
salt to taste for about 6 to 8 whistles. Save the stock for the preparation of gravy.
Heat a pan and add 4 tbsp of coconut oil. Roast fenugreek seeds and cardamom. Add sliced
onion and saute it well. Add a pinch of salt. Saute until it bocome golden brown in colour. Now add
3 tbsp of ginger garlic paste and 4 to 5 crushed green chillies. Saute it well. Add 1 tbsp of meat
masala, ½ tsp of garam masala, ½ tsp of fennel powder, 1 tsp of crushed pepper, 1 tbsp of coriander
powder, ½ tbsp of chilli powder and some curry leaves. Saute well. Add chopped tomatoes. Cover
and cook it on low flame until the oil is clear. Add some more curry leaves and saute well. Now add
the beef with its stock. Cook it until a thick gravy is formed. Cover with a lid and cook for 5 more
minutes. Open and saute occasionally. Add salt if required.
