Beef Curry with Colocasia Stems
Most of us love beef. Here is how to make beef curry with colocasia stems.
- Serves 6
- 1 hr 30 min
- May 21, 2020
Ingredients
- Beef (1 kg)
- Colocasia stems (350 g)
- Turmeric powder (1 teaspoon)
- Chili powder (1 teaspoon)
- Cumin powder (1 teaspoon)
- Coriander powder (1/2 teaspoon)
- Garam masala powder (1 teaspoon)
- Cardamom (4)
- Cinnamon (4 pieces)
- Cloves (4)
- Bay leaves (2)
- Star anise (1, optional)
- Salt (to taste)
- Green chilies (4–5)
- Chopped onion (1 cup)
- Ginger paste (1 teaspoon)
- Garlic paste (1 teaspoon)
- Oil (1/2 cup)
- Roasted cumin powder (1 teaspoon)
Method
- Cut 1 kg of beef into medium pieces and wash well. Peel the colocasia stems, cut them into small pieces, and set aside in a bowl.
- Heat oil in a pot and add chopped onion. When the onion softens slightly, add all the spices one by one except green chilies and roasted cumin powder. Watch that the spices do not burn; add a little water if needed. When the masala is fried, add the beef and cook well. Beef usually takes a little longer, so keep frying it properly.
- When the beef is nearly tender, add water to your preferred curry consistency. Once the curry comes to a boil, add the colocasia stems and cook until both the beef and stems are fully done. Finish with green chilies and roasted cumin powder sprinkled over the top.