Serves 10 – 15

Ingredients

• Beef – 1 kg(without fat)
• onion – 1.5 kg
• ginger – 1" piece(paste)
• garlic – 1 pod(paste)
• red chilly powder – 2 tbsp
• coriander powder – 3 tbsp
• turmeric powder – 1 tbsp
• pepper – 2 tbsp
• tomato – 3 big(quartered)
• oil – 2 tbsp
• salt to taste
• curry leaves – 1 cup

Garam Malsala

• cinnamon – 1" piece
• green cardamom – 5
• clove – 6
• saunf – 1 tbsp

Method of Preparation

• Cut beef into 1/2" piece, wash and strain in a colander
• cut onion into fine slices
• heat oil in a griddle/saucepan, add all the whole spices(given in garam masala) and fry till fragrant
• add onion and fry till it is lightly brownish and oil separates
• add chilly powder, coriander powder, pepper and turmeric powder and fry for a min
• add quartered tomatoes and salt, mix well and cook covered for 5 mins on low heat
• add beef pieces and mix well
• add 1 cup of water(1 cup = 240 ml), cover and cook on low heat for an hour
• stir well in between and add curry leaves
• when it is done well, there wont be any onion slices separately, it would blend well  will the remaining gravy
• serve it hot with paratha, chappatti, rice, etc…

Related posts:

1. Pepper Beef – Indian Style Beef Recipe
2. Egg curry
3. Chicken Roast – Indian Style

Serves 4 – 5

• Beef – 1/2 kg (diced)
• onion – 2 medium(finely chopped)
• ginger-garlic paste – 1 tbsp
• tomato – 1 medium(finely chopped)
• oil – 1 tbsp
• peppercorn – 2 tbsp
• curry leaves 2 tbsp
• coriander powder – 1 tsp
• turmeric powder – 1/4 tsp
• cinnamon stick – 1/2"piece
• clove – 2
• green cardamom – 2
• salt to taste

Method of Preparation:

• Wash and strain diced beef in a colander
• grind 1 tbsp peppercorn into fine pepper and the remaining coarsely
• crush cinnamon, clove and cardamom coarsely(garam masala)
• heat oil in a skillet,fry coarsely crushed 
• add ginger-garlic paste and saute till its turns lightly brownish
• add finely chopped onion and fry till the oil separates
• add beef, tomato, coarsely ground peppercorn, half of the curry leaves and salt to taste
• mix well and saute for 2 mins
• add two cups of water, cover and cook on medium heat for about 45 mins(dont forget to  stir in between)
• when it is done well(meat becomes tender),stir in pepper, coriander powder and turmeric powder and the remaining curry leaves
• simmer and leave the skillet on the stove for another 5 mins(stir the dish in between)
• serve hot with chappatti, rice, or anything of your choice

Alternatively:

• Heat oil in the pressure cooker,add coarsely crushed garam masala, saute for a minute
• add ginger-garlic paste and onions and sauté for 3-4 minutes
• Add the rest of the ingredients, close lid and cook on medium heat until 5 whistles
• then reduce the heat to low, and cook for 20 minutes

Related posts:

1. Chicken Masala – Indian Style
2. Chicken Roast – Indian Style
3. Rasa Vada – Indian Recipe