Spinach Chana Dhal – Dhal Palak

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Chana dhal is high in fiber and is low in cholesterol and really good for you. There are lots of other health benefits, just google it and be amazed. It’s a great eaten with rice or roti, perfect paired with meat, fish, chicken or other veggies. It’s also deeeelicious! This dhal like any other dhal does need to be soaked. You need to soak this for a minimum of three hours, but I prefer to soak it overnight.

 

There are so many ways to cook a dhal, it’s one of the most basic things and it goes with everything. It’s also so inexpensive to make and is a staple in Indian households rich & poor. North America popularized the ‘Dhal’ as a Lentil soup and honestly it’s one of the most comforting and satisfying dishes ever.

 

This version incorporates Spinach. You will see if you watch the video(and you must!) that the Spinach must be added at the very end to preserve the nutrients.

Spinach Chana Dhal – Dhal Palak

Ingredients

  • 1 cup of Chana Dhal
  • 1 tsp Cumin seeds
  • 1 tsp Mustard seeds
  • ½ cup of Onion
  • 1 tbsp green Chillies
  • 1 tsp each Garlic & Ginger paste
  • ½ tsp Turmeric
  • ½ tsp of Chilli powder
  • 2 cups diced Tomatoes
  • 2 cups water
  • 2 tsps Salt or to taste
  • 2 cups shredded Spinach

Instructions

  1. Chana Dhal is bought dry and you need to soak this for min 3 hours to overnight. Wash this a few times to remove the cloudy water and then drain it
  2. In a pressure cooker or pot, heat some oil and add the cumin and mustard seeds
  3. Add the onion and allow to caramelize a little bit
  4. Add the garlic and ginger paste and all of the powder spices
  5. Add the tomatoes and allow to cook a little
  6. Add the soaked dhal, the salt and the water
  7. Close the pressure cooker and allow to cook for about 2 whistles – in a pressure cooker you should have cooked dhal in under 10 minutes and about 25 – 30 mins on a stovetop without a pressure cooker
  8. Allow the steam to dissipate before opening the pressure cooker and give the dhal a good stir and taste for salt again
  9. Add the Spinach, cook for a few minutes and serve
  10. This recipe can also be made in an electric pressure cooker or an instant pot
https://kravingsfoodadventures.com/spinach-chana-dhal-dhal-palak/

 

Alle Belle

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Alle Belle of Coconut crepes or pancakes are made at tea time in Goa. This is also enjoyed by other Christians in India. My earliest memory of this is boarding school. I spent years at St. Joseph’s Convent in Panchgani, India enjoying this treat every Fat or Shrove Tuesday the day before Lent begins.

The best filling for these are made with fresh coconut. Frozen fresh Coconut is fine, but fresh is always best. I like to add Jaggery for that toffee like flavor. You can substitute brown sugar for a toffee like flavor. I also like to lead these up with nuts – Cashew nuts, Almonds, Pistachios and Raisins.

 

Alle Belle

Ingredients

  • Crepes
  • 2 cups all purpose Flour
  • 3 cups Water
  • 2 Eggs
  • 1 tsp Sugar
  • Filling
  • 1 tbsp Ghee or Butter
  • 1 cup Shredded fresh Coconut
  • 1 cup Jaggery or Brown Sugar
  • 3 Cardamom crushed
  • 1 cup sliced nuts - Cashew nuts, Almonds, Pistachios & some raisins

Instructions

  1. Heat the Ghee or Butter and saute the Coconut till it turns a light golden brown
  2. Add the Jaggery or brown Sugar and allow it to melt
  3. If it doesn't melt add a few tsps of water
  4. Add the nuts
  5. Allow to cool
  6. Sift the flour and add the water about a 1/2 cup at a time to remove all lumps
  7. Add the eggs one by one and add the sugar
  8. Strain the batter to remove all lumps
  9. Prepare the crepes by adding some oil to a pan and pouring in a bit of the batter
  10. Swirl around and allow to cook on one side and remove
  11. Once all the crepes have been cooked, fill with the coconut filling
  12. Watch the video for demonstration
https://kravingsfoodadventures.com/alle-belle/

 

Goan Beef Roulade

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This delicious concept of rolling a slice of beef together with other ingredient is a favorite around the world. Some people call it Involtini or Beef Rolls and other call this Beef Olives. This recipe is a Goan style Roulade. My Mom used to make this often, unfortunately I was not able to find her recipe, so I decided to prepare this typical Goan way of making this which includes a spice blend make from red dried Chillies and other spices and Vinegar.

The beef steak I used in this recipe was thicker than I wanted, I actually intended to make another recipe, but when I realized I hadn’t bought all the ingredients, I decided to make this roulade instead.

Follow the tips and tricks in my video and good luck!

Goan Beef Roulade

Ingredients

  • Spice blend
  • 8 de seeded Kashmiri Chillies
  • 1 tsp Peppercorns
  • 1 tsp Cumin
  • 2 inch stick Cinnamon
  • 6 Cloves
  • 6 cloves Garlic
  • 2 inch piece Ginger
  • 1 tsp Salt
  • 3 tbsps Vinegar
  • 1.72 lbs, 780 gms Beef steak
  • Turkey Bacon
  • Potato sticks
  • 1/2 cup finely diced Onion
  • 2 tbsps minced Chilli
  • 2 tbsps minced Coriander
  • 1.5 cups fresh pureed blanched Tomatoes
  • 1 cup Water

Instructions

  1. Prepare the spice blend by grinding all the dry spices first together and then all the wet ingredients
  2. Pound the steak with a meat hammer to tenderize it
  3. Add some of the spice blend to the steak and rub it on both sides to marinate
  4. Using the bacon as a guide, cut the steak in strips and add the potato stick and sprinkle the minced onion, chilli and coriander and roll
  5. Use a toothpick or string to secure
  6. Sear the roulades on both sides and keep aside
  7. In the same pan, add more oil and add the remaining minced onion, chilli and coriander
  8. Add the remaining spice blend and saute
  9. Follow with the tomato puree and water and bring to the boil
  10. Add salt to taste
  11. Add the roulades and cover and cook for about 20 - 30 mins
  12. Be sure to flip the roulade in between
  13. Remove the roulades from the gravy once cooked, allow to cool and remove the toothpicks and string before serving
https://kravingsfoodadventures.com/goan-beef-roulade/

Christmas Fruitcake with Rum, Brandy, Fruits & Nuts

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Your fruits need to be soaked for 20 – 365 days – Click here

For as long as I can remember, I loved to eat a piece of fruitcake at Christmas at my families or friends houses. Since my boys were little and my hubby doesn’t drink, I never attempted to make the cake. Since we started a fruitcake cook along on Traditional Goan Foodies, I was tempted to try this for myself. But not any fruitcake, I had certain standards even though I never made it before. One one I wanted to make sure I had all the fruit and nuts in it that I loved and had great color – raisins, prunes, mixed peel, orange peel,  candied ginger, glace cherries, cranberries, walnuts & almonds. I also used Fig jam and blackstrap molasses with the flour, eggs & butter and the presoaked fruit to make this fruitcake amazing!

I was lucky to get Leanne’s mom, Annie Mascarenhas’s fruitcake recipe. I was nervous in the beginning as I had such lofty goals but this recipe exceeded my expectations! Thank you Leanne, thank you Aunty Annie – I will be making this recipe every year till I die(morbid I know!)

Follow the recipe, but more importantly the video to make the perfect fruitcake!

 

Christmas Fruitcake with Rum, Brandy, Fruits & Nuts

Ingredients

  • 200 grams dry fruits soaked in Rum with Orange Peel
  • 125 grams All-Purpose Flour
  • 1/2 tsp Salt
  • 114 grams Butter room temp – 1 stick, 4 oz
  • 125 grams Sugar ( brown sugar gives a darker color)
  • 4 Eggs
  • 3 tbsp Blackstrap Molasses
  • 1 tsp Fig jam
  • 100 gms walnuts and almonds
  • more mixed peel
  • red and green glace cherries
  • 1 tbsp chopped crystallized ginger

Instructions

  1. Sieve the flour and add salt.
  2. In a separate bowl, mix the butter at room temperature with sugar. –
  3. Add egg one at a time and keep beating –
  4. Add the caramel, jam and orange zest to the mix - gradually fold the flour into the mix. –
  5. Add dry fruits and mix with a wooden spoon.
  6. Tap any air bubbles. –
  7. Preheat oven at 150 deg C (300 deg F).
  8. Pour the batter in a baking dish lined with parchment paper or grease the dish with butter. - Pour the batter in the baking dish and ensure it is even. –
  9. Bake for an hour and half and use a skewer to check if it is done. when skewer comes out clean your cake is ready.
  10. Remove from Oven and cool. Then poke a few holes and pour a tablespoon of rum.
  11. Repeat at least once a week before serving
https://kravingsfoodadventures.com/christmas-fruitcake-rum-brandy-fruits-nuts/

How to Soak Fruit for Christmas Cake

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A slice of Rum or Brandy infused fruitcake heralds the warmth of Christmas. If a bite of boozy doesn’t give you the warm and fuzzies, I don’t know what will! All over the world fuit cakes of different sizes and colours make their way over to the holiday table with great fanfare. Recipes are passed down from generation to generation and are guarded with pride.

 

In India, this cake is also served at weddings, perhaps because it’s very popular to marry in the Holiday season. This cake is slathered with royal icing and is decorated to perfection. The hard royal exterior icing, protects the juiciness of the cake within and makes a perfect slice.

 

Although my Mom was an amazing cook, she wasn’t too fond of baking and never made this cake, at least not to my knowledge. My grandmother and aunts did make a cake, but I never did ask for the recipe.

 

When I first immigrated to Canada and we bought our first house after Adam was born, I had this strong urge to learn how to make traditional Christmas sweets. My good friend Marianne came over an helped me make them. This was in 1998. Since then I have made so many sweets and some of them are online like my Kul Kuls, Rose Cookies & Marzipan. What I’ve never made till this year was a fruitcake and there’s always a first time.

 

I poured over many recipes on the internet, even though I never made it before, I’ve tasted plenty a fruitcake and I had a very clear vision of how this should turn out. I was lucky that my friend and co admin on the facebook group Traditional Goan Foodies, shared her Mom, Annie Mascarenhas’s recipe with me. I tweaked this ever so slightly to suit my taste and this cake exceeded my expectations – thank you aunty.

 

This post will include the process to soak the fruits and on Dec 15, I will update this with the process to make the cake. Some people soak their fruits for months upto a year. To each his own, INMHO, 20 – 30 days is plentiful to soak your fruit. I like to taste the rum in the fruit and maintain the texture as well. I’ve used a combination of black raisins, cranberries, mixed citrus peel and prunes but you can use any dry ruit of your choice. Instead of just using Rum, I’ve used a combination of Rum and Brandy.

Click here for the cake recipe!

How to Soak Fruit for Christmas Cake

Ingredients

  • Soaked Fruit
  • 50 gms black Raisins
  • 50 gms Cranberries
  • 50 gms mixed Citrus Peel
  • 50 gms Prunes
  • 1 tbsp Orange Peel
  • 50 ml Rum
  • 25 ml Brandy

Instructions

  1. Layer the fruit starting with the ones that would need the most soaking - raisins, cranberries, mixed peel and prunes
  2. Add the rum and brandy
  3. Top with the orange peel
  4. Store in a cool dark place
  5. Do not shake for 2 days to allow the bottom fruit to soak
  6. After 2 days shake periodically
  7. Soak for 20 - 30 days
https://kravingsfoodadventures.com/boozyfruitcake/

Rissois – Shrimp & Cheese Rissole

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Rissois is a Portuguese deep fried favourite snack, traditionally stuffed with a shrimp and cheese filling although you can now get it with many other types of filling. Call me a traditionalist, but I love the combination of Shrimp & Cheese the best. When I first tried these at a friend’s potluck, they looked like it took a lot of work to make them and although it was on my bucket list, I prolonged learning how to make it.

When I got a chance to learn how to make this at Audra’s cooking school, I jumped at the chance. She went through the process step by step and although it is a lot of work, it does yield a large batch and these beauties can be frozen and fried up at the last minute to perfection.

The exterior is crispy and a perfect contrast to the silken cheese shrimp mixture inside. I also love the unique texture of the dough as it’s partially cooked before it’s rolled and gives the Rissois it’s pillowy texture.

The holiday season is upon us and this is when I get into holiday prep and survival mode. This year I’m going to be making a bunch of freezer safe goodies that I can rely on for last minute guests, potlucks and holiday parties. Besides these delicious Rissois, I will be making some Samosa Pinwheels & a large batch of meatballs.

While Shrimp and Cheese is a great combination, I’m also excited to try this recipe with Crab. Watch the full process here.

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Ingredients

  • Dough (made in 2 batches)
  • 2 cups water
  • 4 cups all purpose Flour
  • 4 tbsps Butter
  • 2 tsps Salt
  • Filling
  • 7 oz, 200 gms shelled and deveined raw Shrimp
  • 4 tbsps Butter
  • 2 tbsps Olive Oil
  • 1 cup diced white Onion
  • 2 tbsps minced Garlic
  • 2 tbsps milk
  • 1 tsp Shrimp stock or whatever is left from cooking the Shrimp
  • 2 tbsps Corn Starch
  • 1 tsp Parsley
  • 1 cup grated cheese (mix white & regular cheddar)
  • Salt to taste
  • Breading
  • 1 – 2 Eggs beaten
  • ½ cup Semolina
  • ½ cup breadcrumbs

Instructions

  1. Melt 2 tbps butter and saute the Shrimp till just pink
  2. Remove and cool and finely mince the Shrimp and keep aside
  3. Heat up the rest of the butter and the Olive oil and saute the onion followed by the garlic
  4. Add the Shrimp and saute in the onion and garlic
  5. Add the milk and the stock if you were able to save any after sauteeing the shrimp
  6. Add the corn starch to thicken the mixture
  7. Turn off the heat and add the parsley and when just warm, fold in the cheese
  8. Taste for salt and add salt to taste
  9. Allow the mixture to chill
  10. In a saute pan, add half the water, butter and salt and allow to simmer
  11. Add half the flour an stir vigorously
  12. Tip the mixture out onto a board and using some saran wrap to protect your hands, knead till smooth
  13. Divide into half, and add one half back into the pot to stay warm
  14. Flour your working surface and roll out the dough without flipping over
  15. If your dough gets sticky add a bit of flour
  16. Using a cookie cutter, cut out rounds and keep them aside
  17. Keep rolling and cutting and repeat this process with the other half of the dough
  18. Cook the second batch of dough and repeat the process
  19. Lay out about 8 at a time and add about ½ a tsp of filling in the center of each one
  20. Use a brush to wet the edges and then pinch each one at the top and two ends first, and then continue to seal the whole rissois
  21. Repeat this process till you have all the rissois filled
  22. Set up two bowls, one with the beaten egg and one with the breadcrumbs & Semolina
  23. Use one hand to dip in the egg and the other to dip in the dry mixture
  24. Lay all the completed Rissois in a single layer and add to the freezer
  25. Layer these on parchment paper and bag once they are frozen all the way through
  26. To cook, just defrost them on a kitchen towel for 15 – 30 mins
  27. Deep fry these on a medium flame so the filling gets heated through the center
https://kravingsfoodadventures.com/rissois/

Meatball Curry

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This is my Mom’s Meatball Curry recipe from one of her many many recipe books. Spiced meatballs are simmered in a special blend of ground spices like red Kashmiri Chillies, Cumin, Coriander, Pepper, Cardamom, Cinnamon, Cloves, with Ginger, Garlic & Vinegar and finished off with some creamy Coconut milk. Whenever I miss my Mom, which is pretty much always, I find comfort in being surrounded by her things. She penned many many recipe books and I love pouring through them to find a new recipe to try.

This recipe is very special, the balance of spices are amazing and I love that it yields a lot gravy that can be poured over rice.

Like I do with any recipe, this is Kravings tested. This means I’ve made sure the recipe can be replicated in the most efficient way by streamlining the process and removing redundancies – the results are delicious, I’m sure my Mommy in heaven would agree!

Meatball Curry

Ingredients

  • 1 lb, 500 gms ground Beef, Mutton or Lamb
  • 2 tbsps Gram or Chana Dhal
  • 10 red Kashmiri Chillies
  • 2 tbps of Coriander seeds
  • ½ tsp Cumin seeds
  • 1 tsp Peppercorns
  • 8 Cardamoms
  • ½ tsp Cloves
  • 1 inch stick Cinnamon
  • 8 cloves Garlic
  • 1 inch stick Ginger
  • ¼ cup vinegar
  • 1 cup + extra Water
  • 1 cup finely diced Onions
  • 1 cup finely sliced Onions
  • 2 tsps diced green Chillies
  • 400 ml Coconut Milk
  • Salt to taste

Instructions

  1. Roast the gram dhal, cool and process OR substitute gram flour
  2. In a food processor grind the dry spices first followed by the ginger and garlic and the vinegar and enough water to make a smooth paste
  3. Add salt to the ground meat and half the spice blend together with the diced onions, chillies and the ground gram and mix well
  4. Test a small piece to make sure the spices and salt are in balance
  5. Make into meatballs
  6. In a saute pan melt the ghee and add the other half of the spice paste
  7. Add the water to the food processor and add that water to the saute pan and bring to the boil
  8. Add the coconut milk and salt to taste
  9. Immerse the meatballs in batches and cook and remove
https://kravingsfoodadventures.com/meatball-curry/

Goan Masala Kheema

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I’ve made Kheema so many different ways and it’s only last year that I made Xanti Pinto’s Goan Kheema. I’ve heard Xanti(pronounced Shanti) and a few others RAVE about Alves Fernandes’s recipe on the facebook group – Traditional Goan Foodies. Now, I know that Alves is an amazing cook and his blog is top notch, but I wondered why everyone was raving about this kheems so I decided to try this for myself! They weren’t lying … this recipe is stellar. There are a few steps to making this recipe, but it truly is worth the effort.

I call this Goan Masala Kheema as the ground beef is slathered and simmered in a delicious Goan masala blend.

 

I’ve adapted the recipe to make it easier to prepare, I hope you enjoy it! Thanks Alves for publishing such great recipes! Please check out his amazing blog right here!

Goan Masala Kheema

Ingredients

  • 2 lbs regular ground Beef
  • 1.5 tbsps each of Ginger and Garlic paste
  • Juice of 2 Limes
  • 10 Kashmiri Chillies
  • 2 inch stick of cinnamon
  • 4 cardamons
  • 2 tsps Cumin
  • 2 tsps white poppy seeds or khus khus
  • 1 tsp cloves (30)
  • 1.5 tsps of Black Peppercorns (60)
  • 1 tsp Turmeric
  • 1 cup of roughly chopped Garlic (12 cloves)
  • ½ cup of roughly chopped Ginger (2 inch piece)
  • 1 cup of Goa Vinegar
  • 1 stock cube
  • 2 horizontally slit green chillies
  • 2 cups diced Onions
  • 1 cup cubed Potatoes

Instructions

  1. Marinate the ground beef with salt, the juice of a lime and the ginger & garlic paste
  2. Add the chillies, Cinnamon, cardamom, Cumin, Poppy seeds, cloves, black peppercorns, turmeric and process, followed by the Garlic, Ginger and half the vinegar
  3. Boil the ground beef with one cup of water and cook till 75% done
  4. If there’s any meat scum that floats to the top, just remove it – after it’s about 75% cooked just remove it from the heat
  5. Add Salt to taste
  6. Add some oil to another pan and just fry the cubed potatoes till half done, remove and drain on kitchen towel
  7. Add the diced Onions and saute this till it gets nice and
  8. Add the masala back into the pan
  9. Add 1 cup of fresh diced tomatoes, give it a few moments to heat up and then mix everything together
  10. Cook the masala base for 10 – 15 mins till the tomatoes have had a chance to soften and blend in with the masala
  11. Add the boiled ground beef and the water back into the saute pan.
  12. Mix this in and allow that masala mixture to coat the ground beef.
  13. Add some water to my food processor and add this in as well.
  14. Cover and cook
  15. Add the stock cube and salt to taste
  16. Add the juice of a lime
  17. Add 1 cup of frozen peas,& the green chillies
  18. Add the half cooked potatoes in cover in and allow it to cook
  19. Garnish with Coriander
https://kravingsfoodadventures.com/goan-masala-kheema/

Chicken Vindalho or Vindaloo

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I’m so excited to bring you this recipe from my Goan heritage. Vidaloo, yes that is the correct pronounciation, is derived from the Portuguese Vin and alho. When the Portuguese made their long ship journeys to India and other countries, they preserved their pork in a combination of Wine Vinegar & Garlic. Over time the Goans added their own spices and Vindalho was born. This recipe is near and dear to my heart as it is my mother’s recipe. The main ingredients are Kashmiri Chillies, Vinegar & Garlic.

Red Kashmiri Chillies are king in my masala, but many Goans use a mix of Kashmiri for flavour and color and other spicier red dried chillies for heat. We also use whole spices like Cumin & mustard seeds, peppercorns, turmeric, cinnamon and cloves and grind this together with gresh Ginger and garlic and Vinegar. Once this is ground to a smooth paste this is bottled and stored or used on the meat as a spice and gravy paste.

Traditionally this is made with pork but, I’m going to recreate this with Chicken.. I’ve chosen to use chicken thigh bone in cut into small pieces and I’m using a combination of bone in meat and chicken boneless thigh. I now avoid using chicken breast as it gets very dry, the whole purpose to this is to cook this low as slow, just like you would cook chunks of pork. Vindaloo is also made with other protein like mutton, beef, shrimp and fish.

This Chicken needs to be marinated and left in the fridge for 24 hours. Once cooked it needs to be left for another 24 hrs for optimum results.

Vindaloo is very popular in Britain and it’s presumed that the aloo means potato and is often served with potatoes. Although potatoes are good in everything, it’s not traditional in a Vindaloo. Please also note that the consistency when you cook Chicken vs Pork is different. Pork releases a lot more water and fat hence the gravy is more runny and you will always see a film of red oil on the surface.

Chicken Vindalho or Vindaloo

Ingredients

  • 20 Red dried Kashmiri Chillies
  • 1 inch stick of cinnamon
  • 6 cloves
  • 1 tsp cumin seeds
  • 1/4 tsp black mustard seeds
  • 10 peppercorns
  • 1/2 tsp turmeric
  • 6 cloves garlic
  • 1 inch stick of ginger
  • Add
  • 1/4 cup Goa vinegar sub Red Wine Vinegar or Malt Vinegar
  • Water
  • 1 kg 2.2 pounds bone in and boneless Chicken thigh meat
  • 1 cup red onion diced

Instructions

  1. Clean, destem and deseed all of the Kashmiri Chillies and grind it to a coarse powder
  2. Add the Cinnamon, Cloves, Cumin see & Mustard seeds, Peppercorns and Turmeric and process till to a powder
  3. Add the Ginger & Garlic and the Vinegar in two additions
  4. Add some water to make the consistency of the paste smooth
  5. Add the masala to the Chicken and this needs to be marinated and left in the fridge for 24 hours
  6. Puree one cup of red onion in the same food processor and store this in the fridge as well
  7. After 24 hours, heat some oil and saute the onion paste and cook this for a few minutes to cook off all the raw onion taste
  8. Add the Chicken and and all the red masala marinade
  9. Give it a really good stir, cover and allow to cook
  10. Add water to prevent burning
  11. Add salt to taste, cover and cook on low for 30 – 40 minutes till the Chicken is done
  12. Add more water as the gravy starts to thicken
https://kravingsfoodadventures.com/chicken-vindalho/

Pot Roast or Roast Beef

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Pot Roast or Roast Beef

Ingredients

  • Beef Chunk 1 kg, 2.2 lbs
  • Juice of 1.5 limes
  • 1 tsp each Chilli powder, Turmeric & ground Cumin powder
  • 30 crushed black Peppercorns
  • ½ cup Oil
  • 1 cup sliced red Onions
  • 6 Kashmiri Chillies
  • ¼ cup(4 tbsps) each Ginger & Garlic paste
  • 3- 4 tbsps Vinegar
  • 2 inch stick Cinnamon
  • 20 – 30 cloves
  • 2 potatoes sliced and fried
  • ¼ cup chopped Coriander

Instructions

  1. Cut the beef into 4 pieces and marinate with the lime juice, salt, cumin, turmeric & chilli powder and the peppercorns
  2. Add the Ginger & Garlic paste and the Vinegar
  3. Add the cinnamon and pierce the meat with the cloves
  4. Marinate overnight
  5. Heat oil and saute the onions
  6. Break the Kashmiri chillies into smaller pieces and add to the onions
  7. Either move the onions to one side or remove them and brown the beef chunks
  8. Add 1 cup of water and pressure cook for 3 whistles
  9. Remove the chunks and cool
  10. Cook the gravy till it thickens up
  11. Slice the beef and return it to the gravy, adding the precooked potatoes and extra pepper
  12. Garnish with chopper coriander
https://kravingsfoodadventures.com/pot-roast-roast-beef/