Pairs well with Eid Special Beef Handi
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Eid Special Beef Handi
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A traditional and rich-flavored beef handi dish perfect for Eid celebrations, featuring tender boneless beef cooked with a blend of spices, yogurt, cream, and garnished with fresh coriander and ginger.
00:40:00 total
Serves 6
medium
Main Various
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Ingredients
- fried onion - 0.5 cup (½ cup, fried)
- tomatoes - 2 medium (medium size)
- green chillies - 2 (whole)
- cooking oil - 3 tbsp (for initial cooking)
- Blue Band margarine - 2 tbsp (for initial cooking)
- boneless beef - 750 g (cut into pieces)
- ginger garlic paste - 1.5 tbsp (fresh)
- Himalayan pink salt - 1 tsp (to taste)
- water - 2-3 cups (for pressure cooking)
- yogurt - 0.5 cup (whisked)
- cream - 0.5 cup (fresh)
- coriander seeds - 1 tsp (roasted and crushed)
- cumin seeds - 1 tsp (roasted and crushed)
- red chilli powder - 1 tsp (or to taste)
- garam masala powder - 0.5 tsp
- tikka masala - 1 tbsp
- dried fenugreek leaves (Kasuri methi) - 0.5 tbsp
- cooking oil - 0.5 tbsp (for final cooking)
- Blue Band margarine - 1.5 tbsp (for final cooking)
- garlic - 5-6 cloves (chopped cloves)
- capsicum (Shimla mirch) - 1 medium (diced)
- onion - 1 large (diced)
- fresh coriander - watch the video to see (chopped, for garnish)
- ginger - watch the video to see (julienne, for garnish)
Instructions
- Prepare blended paste: In a blending jar, add fried onion, tomatoes, and green chillies. Blend well and set aside.
- Cook beef initial stage: In a pressure cooker, add cooking oil and margarine and let it melt. Add boneless beef, ginger garlic paste, and Himalayan pink salt. Mix well until the beef changes color and cook on medium flame for 6-8 minutes.
- Add blended paste: Add the blended onion-tomato-green chilli paste to the beef. Mix well and cook on medium flame for 1-2 minutes.
- Pressure cook beef: Add 2-3 cups of water, mix well, and bring to a boil. Cover and pressure cook on medium flame for 20-25 minutes or until the beef is tender.
- Add yogurt and spices: Turn off the flame. Add whisked yogurt, cream, roasted and crushed coriander seeds, cumin seeds, red chilli powder, garam masala powder, tikka masala, and dried fenugreek leaves. Turn on the flame, mix well, and cook on low flame until oil separates (about 4-5 minutes). Set aside.
- Prepare final handi: In a handi (deep cooking pot), add margarine and let it melt. Add chopped garlic and fry for 30 seconds.
- Cook vegetables: Add diced capsicum and onion to the handi. Mix well.
- Combine beef and vegetables: Add the cooked beef mixture to the handi. Mix well and cook on medium flame for 1-2 minutes.
- Garnish and serve: Garnish with fresh coriander and julienne ginger. Serve hot.
