Beef Yogurt Curry

Ingredients:

• Beef - 1 kg
• Plain yogurt - 1/4 cup
• Red Chili Powder - 1 teaspoon
• White pepper powder - 1/4 teaspoon
• Onion Paste - 1/4 cup
• Ginger paste - 1 tablespoon
• Garlic paste - 1 tablespoon
• Cumin paste - 1 teaspoon
• Coriander powder - 1/2 teaspoon
• Nutmeg-mace powder - 1/2 teaspoon
• Garam masala powder - 1/2 teaspoon
• Raisin Paste - 1 tablespoon
• Almond paste - 1 tablespoon
• Cinnamon stick - 2 pieces
• Cardamon - 2 numbers
• Bay leaves - 2 pieces
• Salt - to taste
• Milk - 1 cup
• Sugar - 1 teaspoon
• Onion golden fried - 1/4 cup
• Kewra essence - 1 tablespoon
• Oil - 1/4 cup
• Ghee - 2 tablespoon

Method:

• 
  Cut the beef into cube pieces, then wash and drain well.
• In a bowl, marinate the beef with yogurt, white pepper and salt for at least 1 hour. Keep aside.
• Now one hour later heat oil in a heavy bottom pan over medium high heat, add whole garam masala -cinnamon, cardamon, bay leaves, cloves and fry a little.
• Next add onion and fry a little. Then add ginger, garlic, cumin, coriander, red chili, almond paste, raisin paste and mix well.
• Add beef pieces and stir fry until oil is separated from spices. Add milk, half of fried onion and 1 cup of water at a time.
• Stir to combine. Reduce heat to low, cover it and cook for about 40-60 mins in a low flame until soft and tender. Add more water if you needed.
• Once well cooked, add some kewra essence, remaining fried onions, ghee and green chilies. Cook for another 3-5 minutes.
• Remove from heat and keep aside for 5 minutes without removing the cover.
• After 5 minutes remove the cover and transfer to a serving dish. 

Vegetable Cutlet

Ingredients:

1 cup carrot chopped

2 medium size potatoes chopped

Handful green peas

1 capsicum chopped

2 tsp ginger-garlic paste

4 green chillies paste

2 tsp all purpose flour

1 tsp cornflour

 bread crumbs

1/2 tsp red chilli powder

1/2 tsp garam masala powder

1/2 tsp cumin powder

Fresh cilantro chopped

Oil to deep fry

Salt to taste

Method:

Pressure cook all the vegetables with the little bit of salt for about 4-5 whistles.

Leave to cool and then mash them in a big bowl.

Now add all the spices, salt, flours, bread crumbs, paste and cilantro.

Mix well and add 1 tsp of oil.

Knead with you fingers to make a smooth cutlet dough.

Heat sufficient oil in a pan.

Make the small balls and then flatten to make a round shape.

Deep fry 2-3 at a time until golden brown from both the sides.

Place the fried cutlets on oil absorbent paper.

Serve hot with chutney or sauce.