KERALA STYLE NADAN BEEF CURRY/BEEF GRAVY/CURRY RECIPE

Nadan Beef Curry

Beef curry recipes are available in all sites and blogs.But this is a recipe which i tried and got a good result with nice thick gravy and real nadan taste.I tried so many beef gravy recipes,But this is the one which impress my hubby who loves Beef varieties.The colour of this gravy is the colour of Kashmiri chilli powder which i used and it is not too spicy.The recipe is so easy and can be prepared within 30- 40 minutes.OK.Lets talk about the ingredients and method of preparation.

Ingredients




Beef - 1 kilo
Onion (medium) - 3
Garlic - 10 pods(cut into small pieces)
Green chillies - 8 (cut into long slits)
Ginger - 1 Large piece(cut into small pieces)
Tomato - 2
Curry leaves - 5 leaflets
Chilli powder - 2 Tb sp
Coriander powder - 4 Tb sp
Turmeric powder - 2 Ts sp
Meat Masala - 2 Tb sp
Pepper powder - 2 Ts sp
Garam masala - 1 Ts sp or whole spices
Salt - to taste
Cococnut oil - 5 Tb sp
Water - 2-3 cups



Methods

1.Clean beef and cut into small - medium sized pieces.Remove all water content and keep in fridge.

2.Take a pan and keep the flame as low and add all powder ingredients in list no.8 and warm it.Please be careful,don't burn those powders.

3.Now take a cooker,add oil.When the oil gets warm add all spices.When you feel the spices aroma add small pieces of garlic,ginger,green chillies and fry it.

4.Add finely cut onion pieces to the above mix.Cook onion until it becomes translucent. For that,you can add some salt(TIPS).

5.When the onion cooks properly add the warm masala powders to the onion garlic- ginger mix and stir well and make a good dry masala gravy.





Beef - dry masala
6.Now add beef pieces along with tomato pieces, curry leaves and salt(to taste).Mix properly and add almost 2-3 cups of water.

7.Close the cooker properly and cook for 3 whistles and switch off the flame.When the pressure goes completely open the lid and serve the beef gravy curry with Rice,Chappathi,Paratha.It is best suited for ghee rice.

Nadan Beef thick gravy

Notes

1.You can use the curry as such after cooking,no need of extra masala or cooking.

2.Also,If you don't want too spicy and if you are preparing for kids as well,you can reduce the number of chillies,ginger and garlic to half and quantity of each masala powders to half and 1 tomato is enough.

3.Add as much curry leaves and use coconut oil which really helps to increase the taste and gives the flavors of Kerala.



Cooking Time - 30-40 minutes
Source - Ammachiyude adukkala