AboutShana Shameer

Love Cooking and discovering the very Best recipes out there.

9 Comments

  1. Very easy and very authentic. It is a favourite of my Indian husband and requested on a weekly basis. I don’t bother with the cashew paste at the end but I have added curd (youghurt) one time to tone down the heat. Since then I only use chilli in the marinade and omit it altogether in the curry.

    1. Hi Maria,
      It’s better to grind them to a powder, although I have done it both ways in the past. I have just added the video on this page.. Slightly adapted version of this recipe.

  2. This sounds amazing. I have an Instapot, not a pressure cooker. Would you be willing to help me with instructions using that instead of the pressure cooker? Thanks.

    1. Hi, if you are in a hurry to make this over the holidays.. a simple guide would be to select saute on normal and follow the recipe(5-7 minutes) till you are ready to pressure cook. once water is added, cancel saute. close the lis set the valve to sealing. select pressure cooker mode and adjust time to 45 minutes for 1 kg beef. hope that helps.

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