The Essential Meat Curry

Readers, we are back! Back to updating this blog with great recipes straight from our very own Khan Kitchen. This recipe is very simple to make, it is an essential in every Khan household, or rather, every brown household. Recipe is inspired by our mother and the rest of our Khancestors.Yes indeed that is a word we have created, the great Khancestors! 

What You'll Need:

• 1 lb beef
• 1 cup tomato pure
• 2 Tbsp. Ginger/Garlic Past
• 2 Green Chilis
• A handful of green peas
• About 3 tbsp. vegetable oil
• 1 1/2 cups wate
• 1 Onion thinly sliced
• Masala (Red Chili Powder) to taste
• Salt to taste
• 1/2 tsp. Garam Masala Powder
• 1/2 tsp. Coriander Powder
• 1/2 tsp. Curry Powder
• 1 Bay Leaf
• Whole Garam Masala: a few cloves, a stick or two cinnamon, a few cumin seeds, a few peppercorns, and 1 or 2 cardamom pods. 
• Coriander Leaves for garnish.

Procedure:

• In a bowl, add your tomato puree, masala, garam masala powder, coriander powder, and curry powder. Mix well.
• In a pressure cooker, add in your meat, the ginger/garlic paste, the tomato puree, water, salt and the bay leaf. Cook your meat until tender according to the pressure cooker's instructions. 
• On the side, heat up a small pan with your oil, and fry your onions until golden. Add in your whole garam masala when the onions are almost golden so they can toast. 
• When your meat is tender, add in your green peas, and let simmer for a few minutes. Add in your onion/garam masala mixture and cover immediately. Let it simmer again for a minute or two, then adjust your spices if needed.
• Garnish with chopped cilantro
• Serve with rice