Beef Pepper Fry

This is a recipe that’s easy to throw together without compromising on taste. My husband seems to think he makes it better than I do, and I’ve done nothing to correct him. This way, I’m guaranteed at least one night off from kitchen duties.

We spent the day shopping today, and I’m too tired to prepare dinner (it’s a hard life you know, so many bags to choose from…so many shoes to try…and those belts…I’s difficult enough being a woman without having to face mid-year sales).So while Mangy is toiling away at the stove, I thought I’ll type up the recipe.

Use any cut of beef, we prefer a lean steak, diced. But feel free to use anything you like. He also uses a pressure cooker, to ensure the beef turns out tender. Serve with rice or rotis, it couldn’t be any easier.

What you’ll need:1.5 kilo of beef (any cut, gravy beef works well) – diced
4 medium onions – chopped
2 sprigs curry leaves
2 bay leaves
5 to 6 green chillies – chopped
1 tablespoon ginger paste
1 tablespoon garlic paste
3 cardamom pods
3 cloves
2 teaspoons red chilli powder
2 teaspoons crushed black pepper
4 teaspoons coriander powder
1/2 teaspoon turmeric
1/2 teaspoon fennel powder
1/2 teaspoon dried mango powder (amchur)
1/4 teaspoon garam masala
Salt to taste
Fresh coriander – chopped (for garnish)


Mix all of the above (except salt and oil) in a pressure cooker, cook on medium heat for about 40 minutes.

After 40 minutes, remove from heat. Let cooker cool, remove lid.

Add salt, and stir on low heat until gravy dries out. Then add a little oil and stir on high heat ensuring that it doesn’t catch on the bottom of the pan for about 5 minutes. This will make the beef crisp up a little. At this stage, you can also add more seasoning if required. Garnish with lots of fresh coriander.



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