Step 1: Prepare Onions and Initial Spices

Heat 1/2 cup of cooking oil in a pressure cooker. Add the sliced onions and cook until they turn golden brown. Then, add 1/2 tbsp of whole cumin seeds, 4-5 cloves, 1 small cinnamon stick, 2 brown cardamoms, 2-3 green cardamoms, and 1 bay leaf. Stir and cook for a minute until fragrant.

Step 2: Cook the Beef

Add 2 kg of washed and drained boneless beef cubes to the pressure cooker. Cook on high heat for 5 minutes until the beef changes color. Add 2 tbsp of ginger and garlic paste and cook for another 2 minutes. Then, add 1 tsp red chili powder, 1/2 tsp turmeric powder, and 1/2 tsp salt. Cook for 1 minute, ensuring the spices are well combined with the beef.

Step 3: Pressure Cook the Beef

Pour 2 glasses (approx. 800-1000ml) of hot water into the pressure cooker with the beef. Close the pressure cooker lid and cook for 15 minutes after the first whistle, or until the beef is fully tender. (Note: Always use hot water to prevent the meat from becoming tough).

Step 4: Prepare the Masala Base

While the beef is pressure cooking, prepare the masala in a separate pan. Heat 1/4 cup of cooking oil. Add 1 tsp of whole cumin seeds and 1 tbsp of ginger and garlic paste. Cook for 2-3 minutes until fragrant. Then, add 1 tbsp red chili powder, 1/2 tbsp paprika powder, and 1 tsp turmeric powder. Cook for 1 minute to enhance the red color before adding tomatoes.

Step 5: Cook Tomatoes and Yogurt

Add 4 chopped tomatoes and 1 tbsp salt to the pan. Stir well and cover the pan, cooking until the tomatoes are fully mixed and softened. Once the tomatoes have cooked down, add 2 tbsp of yogurt and mix thoroughly.

Step 6: Combine Beef and Masala

Carefully release the pressure from the cooker and open the lid. Add the cooked beef from the pressure cooker into the pan with the prepared masala. Cook on high heat for 5 minutes, stirring occasionally. Add 1 tbsp coriander powder, 1 tsp black pepper, and 1 tbsp cumin powder. Mix well.

Step 7: Simmer and Finish the Masala

Pour the remaining liquid (boiled meat water) from the pressure cooker into the pan. Add 1 cup of water to the pressure cooker to rinse out any remaining bits and add it to the pan. Cover the pan and cook on low heat for 20 minutes, allowing the flavors to meld. Finally, add chopped cilantro, 5-6 slit green chilies, julienned ginger, 1 tbsp dry fenugreek leaves, and 1 tsp garam masala powder. Mix everything gently, cover, and cook on low heat for another 5 minutes.

Step 8: Serve Beef Boneless Masala

The Beef Boneless Masala is now ready to be served. Enjoy it hot with your favorite bread, such as roti or naan.

• Always add hot water to meat when cooking, as cold water can make the meat tough.

• Add red chili powder and paprika before tomatoes to achieve a vibrant red color in the curry.

• Adding salt to tomatoes helps them cook down faster and blend well into the masala.

• Adjust pressure cooker cooking time based on your specific appliance and desired meat tenderness.

• Feel free to adjust the quantities of spices and other ingredients to suit your personal taste preferences.

• This dish pairs wonderfully with bread (roti) or naan.