Beef Chilli Fry with Ladi Pav

Instructions

1. 1

   Marinate & Pressure Cook Beef

   • In a bowl, combine the beef cubes, turmeric powder, 1 tsp Kashmiri red chilli powder, coriander powder, 0.5 tsp freshly crushed black pepper, and 1 tsp salt. Mix well to coat the beef evenly. Let it marinate for at least 15 minutes.
   • Transfer the marinated beef to a pressure cooker and add 1/2 cup of water.
   • Secure the lid and pressure cook on medium heat for 5-6 whistles (approximately 20-25 minutes), until the beef is about 90% cooked—tender but still holding its shape.
   • Allow the pressure to release naturally. Open the cooker and set aside. A small amount of stock should remain with the beef.
2. 2

   Prepare the Sauté Base

   • Heat coconut oil in a wide, heavy-bottomed pan or kadai over medium heat.
   • Once the oil is hot, add the mustard seeds. Wait for them to splutter, which takes about 30 seconds.
   • Add the sliced onions, finely chopped ginger and garlic, slit green chillies, and curry leaves.
   • Sauté for 8-10 minutes, stirring occasionally, until the onions become soft and turn a light golden brown.
3. 3

   Combine and Fry

   • Reduce the heat to low. Add the remaining 1 tsp Kashmiri red chilli powder, 1 tsp garam masala, and the remaining 1 tsp freshly crushed black pepper to the pan.
   • Stir for about 1 minute until the raw aroma of the spices disappears and they are fragrant.
   • Add the cooked beef along with all the stock from the pressure cooker. Add the remaining 0.5 tsp of salt, or to taste.
   • Mix everything thoroughly, ensuring the beef pieces are well-coated with the onion-spice mixture.
4. 4

   Roast to Perfection

   • Increase the heat to medium-high. Cook, stirring occasionally, until all the liquid has evaporated. This will take about 5-7 minutes.
   • Once dry, reduce the heat to medium-low. Continue to roast the beef, stirring every couple of minutes to prevent burning.
   • Roast for another 10-15 minutes, or until the beef pieces turn a deep, dark brown color and the masala is well-fried onto the meat.
   • Add the coconut slivers and continue to fry for another 2-3 minutes until they are golden and aromatic.
   • Turn off the heat and serve hot with parotta, rice, or as an appetizer.