1. Marinate the beef cubes with salt,pepper,4 green chillies,garlic and half the quantity of chopped ginger for half an hour. 2. Pressure cook the meat till tender with 1/4 cup water. Reduce the liquid till you get a thin film of gravy at the bottom of the cooker. 3. Separately,boil the potato cubes with a pinch of salt,drain and set aside. 4. Next,heat the oil in a pan and fry fennel seeds, cinnamon, cardamom, bay leaves and cloves for 30 seconds. 5. Then add the onion, remaining green chillies and ginger alongwith 6 curry leaves. Saute till onion turns limp and translucent. 6. Add the cooked beef (with remaining gravy),red chilli powder, turmeric powder and potatoes.Stir well. 7. Then reduce heat to low and add half cup coconut milk diluted in 3/4 cup water and salt. Cover and cook for 15 minutes. 8. Finally, increase to medium heat, add the remaining 1/2 cup coconut milk and bring to a boil. 9. Add the rest of the curry leaves and cook on low heat till the gravy is not too runny. ---------------------------------------------------------------------------
Nutrition
Ingredients
