Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Yield: 4 Servings
Let me open this introduction with the phrase, “This is the best curry ever!”. Well, it is! You just have to give this recipe a try and taste it yourself! Feel free to add more ingredients if you prefer. Have a wonderful day, friends. Enjoy!
Ingredients:
2 tablespoons Oil
1 Onion Large, finely chopped
4 cloves Garlic finely minced
1 tablespoon Ginger Grated
2 Tomatoes Medium size, roughly chopped
3 tablespoons Yogurt Full fat
⅓ c Cilantro Roughly chopped
1 teaspoon Red chili flakes
1 teaspoon Cumin powder
1 teaspoon Coriander powder
1-2 teaspoon Garam masala
Salt To taste
¼ c Water
1.5 lbs Chuck roast Cut into small cubes, Or use stew meat
2 tablespoons Cilantro Finely chopped, For garnish
Directions:
Press the “Sauté” button on the Instant Pot.
Add oil and allow it to become hot.
Add the garlic, ginger, and onion, then sauté for about 2 minutes or until aromatic and soft.
Turn the Instant Pot off, then add tomatoes, cilantro, yogurt, cumin powder, red chili flakes, garam masala, coriander powder, water, and salt. Beat with a hand-held blender until well incorporated and pureed.
Add the Chuck roast and toss until well coated.
Cover and seal the Instant Pot.
Press the “Manual” button on the Instant Pot and cook for about 20 minutes.
Do a natural release, then uncover and stir everything until well mixed.
Press the “Sauté” button and cook for a few more minutes until the texture becomes thick.
Sprinkle cilantro on top.
Serve and enjoy!
Notes:
Place any leftovers in an airtight container, then place them inside the fridge. They can last up to 3 days.
Just simply reheat the leftovers over the stove or inside the microwave.
Nutrition Facts:
Fat 28g 43% | Saturated Fat 9g 45% | Cholesterol 119mg 40% | Sodium 160mg 7% | Potassium 805mg 23% | Carbohydrates 8g 3% | Fiber 2g 8% | Sugar 4g 4% | Protein 35g 70% | Vitamin A 801IU 16% | Vitamin C 12mg 15% | Calcium 73mg 7% | Iron 4mg
[penci_recipe]