One of my family’s favorite beef dishes and this is a Kerala specialty dish. I used Instant Pot to pressure cook the marinated beef and stir-fried the pressure cooked beef in a separate saucepan along with onions & tomatoes. Lets straight jump to the ingredients and the preparation of it
Ingredients For Marinating Beef
- Beef, stew-cut pieces- 1 lb or ½ Kg
- Ginger, grated- ½ tbsp
- Garlic, grated- ½ tbsp
- Chili powder- 1 tsp
- Kashmiri chili powder- 1 tsp
- Turmeric powder- ½ tsp
- Coriander powder- 1 tbsp
- Garam Masala- 1 tsp
- Fennel powder- 1 tsp (optional)
- Salt- 1½ tsp
For Stir Frying
- Coconut Oil- 4 tbsp (or vegetable oil)
- Dried bay leaf- 1
- Onions, sliced thin- 4
- Salt- 1 tsp
- Ginger, grated- ½ tbsp
- Garlic, grated- ½ tbsp
- Curry leaves- 1 sprig (optional)
- Tomatoes, chopped- 2
- Coriander powder- 1 tsp
- Garam Masala- ½ tsp
- Salt- ½ to 1 tsp (if required)
- Cilantro, chopped- ¼ cup
- Mint leaves, chopped- 6 leaves
- Lemon juice- 1 tbsp
- Vinegar- 1 tsp
Instructions
- Into a large bowl, add all the ingredients mentioned ‘for marinating beef’, combine well.
- Let the beef marinate for 15 minutes.
- Add the marinated beef to the stainless steel pot.
- Close the pot with the lid.
- Select pressure cook setting, set time to 20 minutes at high pressure.
- After 20 minutes of pressure cooking, do a quick pressure release.
- While the beef is pressure cooking, let’s start sautéing the onions.
- Place a non-stick saucepan over medium heat.
- Add coconut oil and dried bay leaf.
- Add sliced onions, season with 1 tsp salt.
- Combine well and cook for 3 minutes.
- Add grated ginger & garlic or add 1 tbsp ginger-garlic paste.
- Combine well and cook till onions turn golden in color.
- Add chopped tomatoes, cook for 3 minutes.
- Add the cooked beef along with the gravy.
- Add coriander powder, garam masala & salt if required.
- Combine well and cook for 10 to 15 minutes till the liquid dries off.
- At this point, increase the heat to high and stir fry till onions & beef turn light brown.
- Add chopped cilantro, mint leaves and lemon juice; stir fry at high heat for a minute.
- Finally, add vinegar and stir fry for a minute.
- Remove the saucepan from the heat and keep covered for 15 minutes.
- Serve into a bowl and enjoy with rice, chapati, poori, naan or roti.
