Ingredients
- Beef – 850 gram [approximately 1 kg]
- Oil – ½ cup
- Lehsan (Garlic) paste – 1 tsp
- Dahi (Yogurt) – 1½ cup
- Pissi laal mirchen (Red chilli powder) – 1 tsp
- Kuti laal mirchen (Crushed red pepper) – 2 tsp
- Namak (Salt) – 2 tsp [to taste]
- Haldi (Turmeric) powder – ½ tsp
- Paprika powder – 1 tsp
- Dhaniya (Coriander) – 1 tbs [crushed]
- Sonf (Fennel seeds) – 1½ tbs [crushed]
- Zeera (Cumin seeds) – 1 tbs
- Methi dana (Fenugreek seeds) – ½ tsp
- Kalonji (Nigella seeds) – 1 tsp
- Dhaniya (Coriander) powder – 1 tsp
- Tamater (Tomatoes) – 2 large
- Pani (Water) – 1¾ glasses
- Pani (Water) -¾ glass
- Sabz mirchen (Green chillies) – 4-5
Method
Step 1: Add Oil, Beef to a pan and cook at medium flame for 1-2 minutes. Add Lehsan (Garlic) paste and mix for 30-40 seconds. Add Dahi (Yogurt), Pissi laal mirchen (Red chilli powder), Kuti laal mirchen (Crushed red pepper), Namak (Salt), Haldi (Turmeric powder), Paprika powder, Dhaniya (Coriander), Zeera (Cumin seeds), Sonf (Fennel seeds), Methi dana (Fenugreek seeds), Kalonji (Nigella seeds), Dhaniya (Coriander) powder and mix well.
Step 2: Add Tamater (Tomatoes), mix, cover and cook at low flame for 10 minutes.
Step 3: Cook till the masala is ready. Add Pani (Water) 1¾ glasses, mix, cover, and cook at low flame for 40 minutes. Add Sabz mirchen (Green chillies) and ¾ glass of Water to make a little gravy or as required.
Ready to serve.