| Ingredients: 2 quartered tomato 1 small quartered onion, yellow 4 Clove(s) chopped garlic 1/2 Cup(s) fresh cilantro 1 Teaspoon(s) ground cumin 1/2 Teaspoon(s) ground coriander 1 Teaspoon(s) garam masala 1/2 Teaspoon(s) ground cayenne pepper 1 1/2 Teaspoon(s) salt 1 Pound(s) 1-inch cube beef chuck roast |
Directions:
In a vitamix, combine the tomatoes, onion, garlic, and cilantro. Put the tomatoes on the bottom. Process until all the vegetables have turned to a smooth puree. Add the cumin, coriander, garam masala, cayenne, and salt. process for several more seconds. In the inner cooking pot of the Instant Pot, add the beef and pour the vegetable puree on top. Lock the lid into place, select manual and adjust the pressure to high cook for 20 minutes. Let the pressure release naturally. Remove the lid and stir the curry. Taste and adjust, adding more salt if you like. Serve with naan, lime wedges, and raw onion slices. |
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Garam Masala (
Required ) :
2 Tablespoon(s) coriander seeds 1 Teaspoon(s) cumin seeds 1/2 Teaspoon(s) cloves 1/2 Teaspoon(s) cardamom seeds, green 2 bay leaves 1/2 Teaspoon(s) ground cayenne pepper 1/2 Teaspoon(s) red pepper flakes 1 broken cinnamon stick |
Directions: In a clean coffee or spice grinder, add all the ingredients. Grind until the spices form a medium-fine powder. Stop the grinder several times and shake it so all the seeds and bits get under the blades and grind evenly. When you're finished, unplug the grinder. Holding the lid in place, turn the spice grinder upside down and shake the spice mixture into the lid. Pour the garam masala into a small jar with a tight-fitting lid. Store in a cool, dry place for up to 4 weeks. |