The ultimate soul food of South Asia. This thin, flavorful gravy features tender meat and melt-in-your-mouth potatoes, seasoned with traditional spices to create a comforting meal that tastes like home.
Prep Time⏱ 20m
Cook Time🔥 50m
Calories🥗 420
Servings👥 4-5
How to Make It
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1. Sauté Aromatics: Heat oil or ghee in a pressure cooker or heavy pot. Add the whole spices (cinnamon, cardamoms, cloves, bay leaf) and let them sizzle for 30 seconds.
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2. Brown the Onions: Add sliced onions and fry until they turn light golden brown.
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3. Sear the Meat: Add the meat and ginger-garlic paste. Sauté on high heat for 5-7 minutes until the meat changes color.
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4. Add Spices and Tomatoes: Stir in the red chili powder, turmeric, coriander powder, cumin, and salt. Add the chopped tomatoes and cook until they soften.
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5. Yogurt Base: Lower the heat and add the whisked yogurt. Stir continuously and cook until the oil starts to separate from the masala.
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6. Tenderize: Add 2-3 cups of water. Close the pressure cooker and cook for 15-20 minutes (or 45 minutes in a regular pot) until the meat is 80% cooked.
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7. Add Potatoes: Once the meat is partially tender, add the potato halves. Stir well.
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8. Final Simmer: Add more water if you prefer a thinner gravy (shorba). Cover and cook for another 10-12 minutes until both the potatoes and meat are completely tender.
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9. Finishing Touch: Sprinkle garam masala over the top. Simmer on very low heat (dum) for 2 minutes until the oil rises to the surface.
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10. Garnish: Garnish with plenty of fresh coriander and slit green chilies. Serve hot with Tandoori roti or plain steamed rice.