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
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.