Ingredients

Ground Masala

5 large Kashmiri chillies

2 tbsp coriander seeds

1½ tsp cumin seeds

1 tsp poppy seeds

1½ tsp peppercorns

1 inch cinnamon stick

2-3 cardamons

5-7 cloves

1/4 tsp of black cumin (shahi jeera)

¾ cup fresh coconut (or fine desicated coconut)

1 tsp turmeric

2-inches fresh ginger

8-10 garlic cloves

1 medium onion - sliced

1 small marble-sized piece of tamarind pulp

1 tsp raw rice (helps thicken the curry)

¾ cup water (added gradually during grinding)

Step 1: Make the Fried Ground Masala

  1. Heat a dry pan on medium heat.
  2. Roast the dried chillies, coriander seeds, peppercorns, cumin, black cumin, cloves, cinnamon, poppy seeds, and raw rice for 3 to 4 minutes until fragrant.  Remove and keep aside.
  3. In the same pan, add a tablespoon of oil and saute the sliced onion, garlic, and ginger for 3 minutes until softened.
  4. Add the grated coconut and roast on low-medium heat for 5 to 7 minutes until the coconut turns a golden brown.
  5. Stir in the turmeric powder, mix well for 30 seconds, then turn off the heat and let everything cool completely.
  6. Transfer the roasted coconut and spices into a mixer grinder with a splash of water and grind to a thick paste.
  7. Add the tamarind flesh and a little more water, and blitz again.

Step 2:  Prepare the Beef. 

1 kg beef, cut into bite-sized cubes

½ tsp salt

½ tsp ginger-garlic paste

1 cup water

  1. Wash the cubed beef and place in a pressure cooker with ½ tsp salt, ½ tsp ginger-garlic paste, and ½ cup water.
  2. Cover and cook over medium-high heat for 2 to 3 whistles. Let the steam release naturally before opening the lid. Do not discard the meat stock
  3. If you don't have a pressure cooker, boil the meat in a pan with the ginger and garlic and a cup of water for 30-40 minutes until the meat is tender.

Step 3:  Wash the Fenugreek leaves

½ cup fresh baby methi (fenugreek) leaves with tender stems (or cluster beans)

  1. Trim and discard the root ends of the methi leaves.
  2. Rinse the leaves and tender stems in several changes of water until the water runs clear.
  3. Roughly chop the cleaned fenugreek greens and set aside.

Step 4:  Make the Curry base
2 tbsp cooking oil
1 medium onion, finely chopped
4 green chillies, slit vertically
8–10 fresh curry leaves
3 cups water (plus extra reserved from rinsing the spice grinder)
1 vegetable stock cube
1 tsp sugar

  1. In a heavy-bottomed pan, heat 2 tbsp oil over medium heat. Add the chopped onion, slit green chillies, and curry leaves. Sauté until the onions turn golden brown.
  2. Add the chopped methi leaves and cook for about 5 minutes, stirring occasionally.
  3. Stir in the ground masala paste and mix thoroughly.
  4. Pour 2 cups of water into the grinder jar to pick up any remaining paste, then add that to the pan along with another 1 cup of water. Cover the pan with a lid and simmer on medium heat for 15–20 minutes to allow the spices to mellow and lose their raw edge.
  5. Note: Don't worry if the sauce appears thin initially; the roasted rice and coconut will naturally thicken the curry as it simmers and cools.
  6. Uncover the pan and add the boiled beef along with all its reduced cooking stock, the sugar, and the stock cube. Simmer uncovered on high heat for 10 minutes. Taste and adjust salt or tamarind if needed, then remove from the heat.

Step 5: Fry the Potatoes
2 large potatoes, cut into wedges or diced
Oil for deep-frying the potatoes
Salt to taste

  1. Heat oil in a separate skillet over medium heat and deep-fry the potato wedges until golden-brown with a light, crisp crust.
  2. Gently transfer the fried potatoes straight into the warm curry. Return the pan to a low boil for 1–2 minutes so the potatoes absorb the flavours, then turn off the heat.

Serve piping hot alongside steamed rice, papad, and a spoonful of crisp pickle.

Chef's Tip: As the curry rests and cools, the sauce will continue to thicken. When reheating later, simply add in a little water and bring it back to a brief boil before serving.