A hearty one-pot stew that is a fusion of Indian and British flavours from the archives of Anglo-Indian homes in India.
- Dust the beef pieces with cornflour
- Wash and drain the veggies
- Wash and slit green chillies
- Wash and finely chop coriander for garnish
WHAT YOU'LL REQUIRE
- Oil 2 to 3 tbsp
- Salt to taste
- 1x Heavy bottom pot
- 1x Wooden Spoon/ Spatula
- 1x Serving Bowls
What We Send
What You'll Require
- 1 x Heavy Bottom Pot
- 1 x Wooden Spoon/ Spatula
- 1 x Serving Bowls
Dust the beef pieces with cornflour.
Wash and drain the veggies.
Wash and slit green chillies.
Wash and finely chop coriander for garnish.
Cooking Beef Stew
Heat oil in a heavy bottom pot, add the whole spices and let it splutter, add the sliced onions, fry till golden brown approx. 7-8 minutes on medium heat.
Add ginger-garlic paste and green chillies. Sautee for a few minutes.
Add the marinated beef pieces, sauté for 4-5 minutes till meat is brown.
Add tomato puree and cook for 2-3 minutes, till oil separates.
Add the vegetables, salt and add 2 and half cups of water, check seasoning, cover and bring to a boil.
Reduce heat and cook on slow flame for 30-40 minutes till fully cooked and tender, and the gravy is of a thick consistency.
Remove into a serving bowl and garnish with coriander and serve hot with crusty bread roll.