Step 1: Pressure Cook the Meat

Add 0.5 kg beef (or mutton), 1 medium roughly chopped onion, 1 tsp salt, 0.5 tsp turmeric powder, 1 tbsp ginger-garlic paste, 2-3 tsp oil, and 0.5 glass water to a pressure cooker. Mix well. Cover the lid and cook for 20 minutes on low to medium flame after 2 high-flame whistles, or until the meat is 90% tender.

Step 2: Separate Meat and Stock

Once the meat is cooked, open the pressure cooker. Separate the cooked meat pieces from the stock and set both aside. Do not discard the stock, as it will be used later.

Step 3: Prepare Thecha

In a separate small pan, heat 2 tsp oil. Add 10-12 green chilies and 1 bunch of peeled garlic cloves. Fry until the garlic turns golden. Turn off the gas and add 1 bunch of fresh coriander. Crush this mixture coarsely using a mortar and pestle or by pulsing in a mixer.

Step 4: Sauté Onions

In a separate kadhai (wok), heat 100 ml oil. Add 1 large finely chopped onion and sauté until it becomes translucent and light pink. Do not brown the onion.

Step 5: Fry Meat

Add the pressure-cooked beef pieces to the translucent onions in the kadhai. Fry the meat thoroughly until it gets a nice, slightly crispy, browned color.

Step 6: Combine with Thecha

Add the prepared crushed thecha (green chili, garlic, coriander paste) to the fried beef and onions. Mix well and sauté for 2-3 minutes, ensuring the flavors combine.

Step 7: Add Stock and Simmer

Pour the reserved beef stock into the kadhai. Mix everything thoroughly. If the meat requires further tenderizing, cover and simmer for 5-10 minutes until desired tenderness is achieved and oil separates.

Step 8: Add Yogurt (Optional)

If desired, add 2 tablespoons of whisked yogurt to balance the flavors. Mix well and cook until the yogurt is fully incorporated and the oil separates again.

Step 9: Garnish and Serve

Turn off the gas. Garnish generously with chopped fresh coriander. Mix once more. Serve hot with your preferred bread like chapati, roti, or naan.

• Adjust green chilies according to your spice preference.

• Frying the meat until it gets a nice crispy color adds a unique flavor to the dish.

• For an authentic texture, crush the thecha ingredients using a mortar and pestle.

• Adding yogurt is optional but helps balance the sweetness of the onions and the spiciness of the chilies.

• Mutton can be used instead of beef.

• If a pressure cooker is not available, cook the meat in an open pot for 30-40 minutes with 2 glasses of water until tender.