Recipe Ingredients
Beef undercut½ kg
Onion3
Green chilies4
Coriander leaves¼ bunch
Ginger garlic paste2 tbsp
Yogurt250 gm
Nutmeg mace powder¼ tsp
Coriander powder1 tbsp
Cumin powder1 tsp
Turmeric1 tsp
Crushed red pepper1 tbsp
Saltto taste
Oil¼ cup
Recipe Method
Cut ½ kg beef undercut into pasanda strips, flatten using hammer.
Heat ¼ cup oil in a wok, add in 2 tbsp ginger garlic paste and fry for a while. Then add beef strips and fry till water dries.
Add 3 chopped onion, 4 chopped green chilies, 250 gm yogurt, ¼ tsp nutmeg mace powder, 1 tbsp coriander powder, 1 tsp cumin powder, 1 tsp turmeric powder, 1 tbsp crushed red pepper and salt to taste.
Cover and cook for 12 – 15 minutes, lastly add coriander leaves and fry well on high flame.
Dish it out and serve hot.
Beef undercut½ kg
Onion3
Green chilies4
Coriander leaves¼ bunch
Ginger garlic paste2 tbsp
Yogurt250 gm
Nutmeg mace powder¼ tsp
Coriander powder1 tbsp
Cumin powder1 tsp
Turmeric1 tsp
Crushed red pepper1 tbsp
Saltto taste
Oil¼ cup
Recipe Method
Cut ½ kg beef undercut into pasanda strips, flatten using hammer.
Heat ¼ cup oil in a wok, add in 2 tbsp ginger garlic paste and fry for a while. Then add beef strips and fry till water dries.
Add 3 chopped onion, 4 chopped green chilies, 250 gm yogurt, ¼ tsp nutmeg mace powder, 1 tbsp coriander powder, 1 tsp cumin powder, 1 tsp turmeric powder, 1 tbsp crushed red pepper and salt to taste.
Cover and cook for 12 – 15 minutes, lastly add coriander leaves and fry well on high flame.
Dish it out and serve hot.