Nadan Beef - Potato Curry
Ingredients:-
Beef - 1 kg ( I used stew meat)
Bowl 1 :-To marinate Beef
Red chilli powder - 1 to 1.5 tea spoon
Turmeric powder - 1/4 tea spoon
Garam Masala(Homemade) - 1 tea spoon
Lightly crush - 3 cloves of garlic , a small piece of ginger and 1/2 to 1 tea spoon black pepper ,in a mortar and pestle.
Salt to taste
Vinegar - 1 to 1.5 tea spoon
To saute :-( Increase or decrease the spices and powders as per your tolerance)
Oil - 2 -3 table spoons
Fennel seeds - a large pinch
1 cinnamon stick , 3-4 cloves , 1 bay leaf , 2-3 cardamom and a handful of curry leaves
Onion finely chopped - 2 medium or shallots chopped 1 cup
Garlic chopped - 4-5 cloves
Ginger chopped - 2 cm piece
Green chili chopped - 1or 2
Coconut cuts ( thenga kothu) - 1/2 cup
Tomato chopped - 1 small
Red chili powder - 1 tablespoon
Coriander powder - 1.5 to 2 tablespoon or as per your taste level.
Garam masala( Homemade) - 1/2 to 1 tea spoon
Potato - 2 medium peeled and diced
Water - 2-3 cups
Black pepper - 1/2 tea spoon , lightly crushed
(An update :- A friend of mine made this and made a suggestion to increase the qty of chili and coriander powder . he added 2 tablespoons of red chili powder( marinated with 1 tablespoon and added while sauteeing one tablespoon) and 3 tablespoons of coriander powder in total . so if you are that spice loving person, use these measurements. Thanks Sarah for the tip :) )
Method:-
Clean and cut the beef into 1 inch pieces. Rinse well , till the water runs clear .
Marinate the beef cubes with all the ingredients in Bowl 1 and keep aside for at least 30 minutes. If keeping for more time , refrigerate it.
1) Heat oil in an cooking pot that can be used in oven also ( for baking) or any heavy cooking pot or claypot ( for stove top method) or pressure cooker ( a le creuset cast iron enameled pan or martha stewarts' works best for making in oven and stove top)
2 ) Add fennel seeds , whole spices and curry leaves, fry for a minute or two.
3 ) Add chopped onion and saute for 5-7 minutes , add ginger and garlic and saute till brown.
4 ) Slide in coconut cuts and fry for a couple of minutes and add chopped tomato and saute for 2 minutes.
5 ) Add chilli , coriander and garam masala powder ,and the marinated beef ,cubed potato, combine everything well and saute for 3-5 minutes.
6) Add 2 to 3 cups of water( depends on your cooking pot) , bring to boil and let it stand on medium flame for 10 minutes.
Stove top method :- Let it cook covered for 1 hour in a low-medium flame , giving one or two occasional stir.Uncover it check water and add more if needed and add 1/2 tea spoon crushed black pepper.
Cook it again for another 30-45 minutes in low flame, checking in between for salt and water. Remove from heat and let stand covered for 15 minutes before serving!
Pressure cooker method:- Add only a cup of water or less and pressure cook for 3-4 whistles or more depending on your cooker. Uncover it , add pepper , salt and water if needed and cook on low flame for another 20-30 minutes .
Oven method:- Preheat oven to 350 degree F , while you start cooking.
Increase the temperature to 375 degree F .After boiling for 10 minutes in Step 6 , transfer the oven proof cooking pot to the oven and cook covered for 1 hour ..( Don't forget to cover it with the lid).After 1 hour take it out , give a salt check , add 1/2 tea spoon crushed black pepper , add 1 more cup of water if needed and return to the oven and bake for another 30 minutes or until its is soft . Remove from oven and let stand for another 15 minutes before serving.
Notes:-
- Know the strength of your gas flame , before making this and adjust the cooking time thus!
- Using heavy bottomed cooking vessel is very important for slow cooking , else the water will be absorbed fast.
- Check for water in between to avoid curry sticking to the bottom!
- I made in a cast iron cooking pot or Dutch oven which can be used both in oven and stove top!
- Add spices as per your taste and the recipe calls for medium spicy beef curry.
- Those who cant handle the heat , substitute chilli powder with kashmiri chilli powder or paprika
(Source: Sarah Naveen)
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