Print
Ingredients
- For the food processor:
4 garlic cloves
1 onion, coarsely chopped
2 green finger chilies, coarsely chopped
2 tbsp water
- For the beef:
1 1/2 pounds boneless beef stewing cubes
1/2 tsp sea salt
1/4 tsp pepper
1 tbsp madras curry powder
- For the curry:
1-2 tbsp grapeseed oil
1/2 tsp cumin
1/2 tsp dried thyme
2 tsp garam masala
1 tbsp madras curry powder
1 tbsp tomato paste
4 medium potatoes, quartered
1 1/2 tsp sea salt
3 cups water
Directions
- In a mini food processor, puree the garlic, onion, green chilies and 2 tbsp water until smooth. Set aside.
- In a bowl, season beef with the salt, pepper and madras powder.
- Press the sauté button on the instant pot. Add 1 tbsp oil. Add the onion/garlic puree. Fry for a minute or so.
- Add the cumin, thyme, garam masala and madras powder. Stir. Add the tomato paste and beef and stir until well coated.
- Add the potatoes and salt, stir to coat.
- Add the water. Turn off instant pot, cover, and set knob to sealing. Press the meat/stew button, or manually set it to 45 minutes.
- After it’s done, turn knob to venting to let the pressure out. Uncover and stir. Enjoy!
