Beef Malai | Meat Masala | Beef Recipes #beef | Beef Handi

Hi Viewers!
If you like my recipes, please like & Subscribe to support my channel. Thank you 😍
#merecipesaaataste #mangaloreanrecipes #food #southindiancuisine
***********************************************************************************
Facebook Profile 👉 https://www.facebook.com/viston.vian.1
Facebook page 👉 https://www.facebook.com/profile.php?id=61558612051343
Follow @ Instagram 👉 https://www.instagram.com/merecipesaaataste/
***********************************************************************************
Other Similar recipes: Click the link below👇

Malai Beef Handi Recipe | Malai Ghost Hyderabadi | (Beef curry Eid Special Beef Masala | Beef curry | Ramadan Recipes
************************************************
INGREDIENTS :
750g Beef boneless (small cubes)
1 cup yoghurt
½ cup cream
2 finely chopped onions
2 tbsp ginger garlic paste
2 chopped green chili
1 tsp freshly ground black pepper
2 tomato puree
1 tbsp chili powder
pinch of turmeric
1½ tsp coriander powder
1 tsp cumin powder
1 tsp garam masala
1 tsp mix masala powder
Salt – to taste
Oil or ghee – 4-5 tbsp
Kasuri methi (dried fenugreek leaves) – 1 tsp

METHOD :
Wash the beef thoroughly and marinate it with ginger garlic paste, salt, and lime juice for 15-20 minutes.
Heat ¼ cup of oil and add chopped onion; sauté until translucent. Next, add 1 tsp ginger-garlic paste and saute until the raw smell vanishes.
Stir in the marinated beef, along with 1-2 chopped green chilies and freshly ground black pepper.
Mix well and saute for 1 minute.
Next, add all spice powders and give a good mix. Cover and cook for 5-10 minutes on medium flame.
Add 1-2 cups of hot water and mix gently. Cover and cook 15 -20 minutes or until the meat is cooked. After 20 minutes, lower the heat and stir in 1 cup whisked yoghurt mix gently and cook until the oil separates.
Add ½ cup cream and mix well, and simmer on low heat for 5 minutes. Once done, add kasuri methi and adjust salt and pepper.
Garnish with fresh coriander and julienned ginger.

Serving Suggestions:
Serve hot with naan, paratha, or steamed basmati rice.
Add butter at the end for extra richness.