1 kg beef cubed with bones. 1 teaspoon ginger paste1 teaspoon garlic pasteGreen chilli paste to taste ¼ teaspoon halder1 black Elachi (cardomom)3 bay leaves3 cloves1 star anise10 black pepper corns 1x 2" cinnamon stick3 medium potatoes cut into half
Boil the above together till the meat is cooked. If you are using a normal pot; boil together with potatoes. When potatoes are done remove and keep aside, continue boiling till the meat is done. Then remove the meat and keep aside. Keep the stock water.I used a pressure cooker so I never added the potatoes.Once my meat was done in the pressure cooker, I removed the meat, kept aside and added the potatoes into the same water that cooked the meat. Once my potatoes were done. I removed them and kept aside. Keep the stock water that u used to boil the meat. This will be used for the gravy.In a non stick pot heat 5 tablespoon oil and fry 1 cup of sliced onions till golden with 1 green Elachi (cardomom) pod. Now add 1 medium sliced tomatoe and cook till the tomatoe softens. Once soft transfer to a blender. I used a wooden spoon to remove the onions and tomatoes, leaving the oil still in the pot. Blend the onions and tomatoes with the Elachi (cardomom) to form a paste.Heat the same oil and add:1 tablespoon ginger paste, I tablespoon garlic paste and 1 teaspoon whole jeera. Fry till you get a nice aroma. Now add: ½ teaspoon halder, 1 ½ teaspoon dhana powder, ½ teaspoon jeera powder, 1 teaspoon garam masala, I tablespoon heaped mild Kashmiri red chilli powder, normal hot chilli powder to taste. Braise for a minute but do not burn. Now add your onion tomatoe paste. Braise till the oil splits.Add your meat now and fry for 2 minutes. Add the stock water a little at a time till u get the consistency you like. Cover and simmer for 10 to 15 minutes. Add more stock if u like.If u have alot of stock left. Freeze and store. Can be used in other dishes.Add your cooked potatoes. Mix lightly.Switch the heat off. Dish out into serving bowl.Enjoy.