This is what you would call an "everyday" meat curry in India. It's simple to put together, but you'll need to simmer the beef for an hour until tender. Indians accomplish this in approximately one-third that time with a pressure cooker - an indispensable tool in every Indian kitchen. If you have a pressure cooker you inherited from Grandma, dust it off and put it to work; this curry would be ready in a mere twenty minutes. If you favor carrots over potatoes, feel free to substitute them.
Prep Time 15minutes
Cook Time 1hour30minutes
Total Time 1hour45minutes
Author Ruta Kahate's
1largeonionfinely chopped (about 2 cups)
2tablespoonscoriander seedsfinely ground
2teaspoonsfinely grated garlic(about 4 large cloves)
2largerusset potatoes(about 1 pound), cut into 2-inch cubes
1mediiumgreen serrano chilecut lengthwise in quarters
1tablespoonrice vinegar or apple cider vinegar
Heat the oil in a large stockpot and sauté the onion until golden. Add the coriander, garlic, ginger, cayenne, and turmeric, and stir over medium heat until browned, about 4 minutes. Deglaze the pan by adding a few tablespoons of water and using a spatula to loosen the browned bits, if the mixture starts sticking to the bottom.
Add the beef and sauté over medium heat until well browned, 5 to 10 minutes. Add the 2 cups water and salt and bring to a boil. Reduce the heat to a simmer and cook, covered, for 1 hour. Add the potatoes and chile and continue cooking until the beef and potatoes are tender, another 15 to 20 minutes.
Add the vinegar, simmer for an additional 2 minutes, and remove from the heat. Serve hot with crusty bread or steamed white rice.