Kerala Style Beef Curry | Nadan Beef Curry (Pressure Cooker style)

Beef, popularly known as the package of ten essential nutrients; mainly protein and amino acids.However, categorised under red meat, so people with high cholesterol to be warned of the adverse effects.We tend to have beef recipes twice in a month or lesser at home as it is loaded with saturated fats.However, my hubby and kids feel hungry right from the time the pressure cooker starts whistling when making beef curry.My mom used to prepare it very good (her recipe) with an additional flavour of fried coconuts.I love picking up those fried coconuts from the curry. My curry doesn't touch the peak point of my mother's recipe, but still it tastes good. The onion masala is completely cooked and dissolves in the gravy to add a nice flavour to the gravy. Shallots are a must for making beef curry. Do give this a try.

(pics updated)

Preparation time ~ 15 minutes

Cooking time ~ 30 minutes

Serves ~ 4-5

Author ~ Julie

Ingredients

for the gravy

beef 1.74 lb (approx 800gms)

onion 2 sliced or 1 large

coconut sliced thinly(thenga kothu) 2tbsp

pearl onion 3/4 cup halved

turmeric powder 1/2tsp

coriander powder 2 1/2 tbsp

ginger-garlic paste 2 tbsp  

green chillies 2, vertical slit                                

kashmiri chilly powder 2 tbsp

chilly powder 1/2 tsp

garam masala powder 1 tsp  

pepper powder 1/2 tsp

cilantro (coriander leaves) 1/3 cup chopped

curry leaves 2 sprigs

coconut oil 2-3 tbsp

salt to taste

for tempering

shallots 3-4 sliced

coconut oil 1-2 tbsp

curry leaves, a sprig

dry red chillies, 2 broken

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Method

• Wash the beef thoroughly under running water and place it in a large sieve (to drain out the water for 15 minutes).
• In the meantime, place a cooker on medium heat and pour oil. Add the coconut slices and sauté until lightly browned. Sauté the ginger garlic paste and stir till the raw smell vanishes.Add the onion and add a little salt to speed up the process. Sauté until translucent and add the pearl onions till golden brown. Add the coriander powder, turmeric powder on low flame. Add the kashmiri chilli powder and hot chilli powder, followed by garam masala and pepper powder, sauté until raw smell disappears.
• Add the beef, and mix with the spice masala. Put flame on high and add salt and sauté for 4–5 minutes until beef releases water. Add 1/4 cup of water, cover the lid of the cooker and cook till 3 whistles (increase the cooking time as per the meat).Open the cooker after the pressure is released.Place the cooker on medium heat, adjust salt and check if meat is cooked. Check the consistency of gravy, if not thickened, boil for few more minutes until desired thickness. Garnish chopped coriander leaves.
• In another pan, heat oil for tempering.Add broken red chillies, sliced shallots, curry leaves.Sauté till shallots turn pinkish brown, pour over the curry.Mix well and beef curry is ready to serve.

NOTES

* Add a tomato if you like the sour flavours in beef. 

* Add ginger and garlic shredded if you like the flavours that way.

* I always grind my own batch of garam masala with pepper powder in it, if you have garam masala without pepper powder add 1/4 tsp more of pepper powder adds flavour.

* Spice powders can be altered as per tolerance.

* If you love a bit of tanginess, add a small tomato once the beef is cooked when you boil to get the desired gravy consistency.Don't add in the cooker when sautéing, as tangy flavours delays the cooking of meat.

* For larger quantities of meat, double the ingredients and use, keeping the ratio same.

* If the meat has fat, add the fat along with coconut bits when sautéing so that the oil used for cooking is reduced and this fat is utilized. I generally buy without much fat now so add oil instead.