The Best One Pot Beef Madras | British Indian Restaurant Secret Recipe Revealed...

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: heavy cream

Light coconut milk reduces calories while maintaining creaminess.

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and often less expensive than beef.

Turn on the gas and add 4 to 6 tablespoons of ghee to a pot.

Add 1 teaspoon of panch phoron to the ghee and let it heat up.

Add 2 medium-sized chopped onions and sauté until softened, about 10 minutes.

Add 2 tablespoons of minced garlic, 1.5 tablespoons of minced ginger, and 8 to 10 chopped green chilies to the onions.

Cook for another 10 minutes until the onions are soft and fragrant.

Add 1.5 kg of chopped beef brisket to the pot and mix well with the onion mixture.

Cover the pot and cook on medium-high heat for 5 to 10 minutes to let the juices ooze out of the beef.

Add 3 teaspoons of ground coriander, 2 teaspoons of ground cumin, 2 teaspoons of garam masala, 3 tablespoons of curry powder, 1 teaspoon of ground turmeric, 2 teaspoons of extra hot chili powder, and 2 teaspoons of Kashmiri chili powder to the beef.

Mix the spices well and cook for a few minutes to toast them in the fat.

Add the 2 chopped vine ripe tomatoes and stir to combine.

Cover the pot and let the tomatoes cook down until mushy, about 5 to 10 minutes.

Add the juice of 1 lemon cut into 6 pieces for tartness.

Cover and let the mixture simmer for another 5 to 10 minutes.

Add 2 mugs of boiling water to the pot and stir to combine.

Cover the pot and let it slow cook for about 45 minutes, checking every 5 minutes.

After 30 minutes, reduce the heat to low and let it cook on a low simmer for the last 15 minutes.

Finish by adding some dried methi and mixing it in before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens