Bangladeshi beef curry in a pressure cooker

local_grocery_store Ingredients

• 2 lbs beef chuck roast, cut into 1-inch pieces
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 1 tbsp ginger, minced
• 2 tomatoes, diced
• 2 green chilies, finely chopped
• 1/4 cup yogurt
• 3 tbsp oil
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1 cinnamon stick
• 4 cardamom pods
• 4 cloves
• 1 tsp turmeric
• 1 tsp red chili powder
• 1 tsp salt
• 1 cup water

restaurant_menu Method

1. 1.In a pressure cooker, heat the oil over medium-high heat. Add the cumin seeds, coriander seeds, cinnamon stick, cardamom pods, and cloves. Cook for 1-2 minutes until fragrant.
2. 2.Add the onion, garlic, and ginger. Cook for 5-7 minutes until the onion is soft and translucent.
3. 3.Add the beef and cook for 5-7 minutes until browned on all sides.
4. 4.Add the tomatoes, green chilies, yogurt, turmeric, red chili powder, and salt. Stir well to combine.
5. 5.Add the water and stir again.
6. 6.Close the lid of the pressure cooker and cook on high pressure for 25 minutes.
7. 7.Let the pressure release naturally for 10 minutes, then manually release any remaining pressure.
8. 8.Serve hot with rice and naan bread.

lightbulb_outline Tips

• chevron_rightIf you don't have a pressure cooker, you can cook this curry on the stove over low heat for 2-3 hours until the beef is tender.
• chevron_rightFeel free to adjust the amount of red chili powder and green chilies to your liking.
• chevron_rightThis curry also tastes great with potatoes or other vegetables added in.