Cut and clean Beef into 1×1 inch cubes. Wash till Water runs clear. Drain.
Peel and finely slice the Shallots.
Finely slice Tomatoes and store separately.
Peel, wash and cut Potato and Carrot into 1×1 inch cubes.
Heat 2 tbsp Oil in a non-stick pan.
Add the ingredients under ‘Garam Masala’, sauté for a minute.
Add Shallots (keeping aside about 1 tbsp) and sauté till translucent, takes about 5 minutes.
Add drained, cubed Beef, Potato and Carrot along with, Turmeric, Salt and Pepper. Sauté till all sides are sealed and lightly caramelised and browned for the Carrot and Potato, were-as the Beef turns pale.
Add Tomatoes, Green Chillies and 100ml 2nd Coconut Milk. Transfer to a pressure cooker.
Cook on high heat till 1 whistle, reduce to medium flame and cook for 20 minutes and a further 10 minutes on low flame.
Allow to cool.
Meanwhile in a separate non-stick pan heat the remaining Oil, saute 1 tbsp Shallots and Curry Leaves.
Add this with the 1st Coconut Milk and bring to boil on medium flame. Remove from fire.
Bawarchi of the Week
A self-taught cook, Abraham Chacko says his mother is his inspiration: As a child, he would follow her around the kitchen as she prepared flavorful, lip-smacking dishes.