PREP: Chop onions and potatoes. Leave potatoes in a bowl of cold water to keep from browning. Prep your garlic, ginger and onion pastes and set aside. Gather all spices and ingredients and place in small dish for easy access when cooking. 

 

COOK: Pour 1/2 cup of oil in pot. Warm oil on medium heat and add chopped onions. Once onions start to cook with a golden coloring, add bay leaves, cinnamon sticks, and cardamom. Let mixture simmer approximately 4 minutes.

 

 Add the garlic paste, ginger paste, and onion paste. Let the pastes simmer and cook for a few minutes. Stir occasionally and allow to thicken. Next, add all remaining spices and 1/2 cup of water to the pot. This will be the base curry for your dish. Do not add too much water. Stir occasionally until the curry starts to thicken. 

 

Add beef in individual pieces to avoid spillage. I like to use boneless beef, but feel free to use what you prefer. Cook for 3-5 minutes before adding potatoes and 1/2 cup of water. Continue to stir and cook the curry for 7-10 minutes. The curry is done when the potatoes are soft and the beef is cooked through.  

 

Serve with basmati rice or preferred side and enjoy!

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* how i make garlic, ginger and onion pastes *

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Take 1 full head of peeled garlic and a quarter cup of water and blend until you have the consistency of a puree. Set aside and use required amount for the recipe. Store remainder in fridge for future use. 

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Take 1 medium sized ginger root and a quarter cup of water and blend until you have the consistency of a puree. Set aside and use required amount for the recipe. Store remainder  in fridge for future use.

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Take 2 medium sized onions and a half cup of water. Cut onions to size required for your blender. Blend until you have the consistency of a puree. Use entire blend of onion paste for recipe. 

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