Parotta, Beef Curry and Masala Chai

Ingredients

• 750 g Beef Chuck (Cut into 1.5-inch cubes)
• 3 tbsp Vegetable Oil
• 1 inch Cinnamon Stick
• 2 pc Cloves
• 2 pc Green Cardamom Pods
• 1 pc Bay Leaf
• 2 medium Onion (Finely chopped)
• 2 tbsp Ginger-Garlic Paste
• 3 medium Tomatoes (Pureed)
• 2 pc Green Chili (Slit lengthwise)
• 0.5 tsp Turmeric Powder
• 1.5 tsp Red Chili Powder (Adjust to your spice preference)
• 2 tsp Coriander Powder
• 1 tsp Cumin Powder
• 0.25 cup Curd (Whisked until smooth)
• 2 cup Hot Water
• 1.5 tsp Salt (Or to taste)
• 1 tsp Garam Masala
• 3 tbsp Coriander Leaves (Chopped, for garnish)

Instructions

1. 1

   Sear the Beef

   • Heat the vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat.
   • Pat the beef cubes dry with a paper towel. Working in batches to avoid overcrowding, sear the beef on all sides until deeply browned, about 5-7 minutes per batch.
   • Remove the seared beef with a slotted spoon and set it aside.
2. 2

   Sauté Aromatics and Spices

   • In the same pot, lower the heat to medium. Add the cinnamon stick, cloves, cardamom pods, and bay leaf. Sauté for 30-45 seconds until fragrant.
   • Add the finely chopped onions and cook, stirring frequently, until they turn a deep golden brown, about 10-12 minutes. This step is crucial for the flavor of the gravy.
   • Add the ginger-garlic paste and slit green chilies. Sauté for 1-2 minutes until the raw aroma disappears.
3. 3

   Build the Curry Base

   • Reduce the heat to low. Add the turmeric, red chili, coriander, and cumin powders. Stir for 30 seconds to toast the spices.
   • Pour in the tomato puree. Cook, stirring occasionally, until the mixture thickens and you see oil separating from the masala at the edges, about 8-10 minutes.

Ingredients

• 2 cup Water
• 2 cup Whole Milk (For a rich, creamy texture.)
• 4 tsp Assam Black Tea Leaves (Or any other strong black tea.)
• 1 inch Fresh Ginger (Peeled and coarsely crushed.)
• 4 pods Green Cardamom Pods (Lightly crushed to open them.)
• 1 inch Cinnamon Stick
• 4 pcs Cloves
• 5 pcs Black Peppercorns (Lightly crushed.)
• 4 tsp Sugar (Adjust to taste.)

Instructions

1. 1

   Prepare the spices. Using a mortar and pestle or the back of a spoon, lightly crush the green cardamom pods, cloves, and black peppercorns. Coarsely crush the peeled ginger.

2. 2

   In a medium saucepan, combine 2 cups of water with the crushed ginger, cardamom pods, cinnamon stick, cloves, and peppercorns. Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for 5-7 minutes. This step is crucial for infusing the water with the spice flavors.

3. 3

   Add the black tea leaves to the simmering spice decoction. Allow it to brew for 2 minutes, or until the liquid turns a deep, dark color.

4. 4

   Pour in the 2 cups of milk and add the sugar. Increase the heat to medium and bring the chai to a gentle simmer, stirring occasionally. Be careful not to let it boil over. Simmer for another 2-3 minutes until the chai reaches a rich, creamy brown color.

5. 5

   Turn off the heat. Strain the chai through a fine-mesh sieve directly into serving cups. For a traditional frothy top, you can pour the chai back and forth between the saucepan and another heatproof vessel a few times before serving. Serve immediately.