Peshwari Beef
Total Time
50 Minutes
Products used
Dynamic CMS : UHT FC Milk
Step 1
In a pot, combine 1 kg beef (bone-in, with fat) with 2 tablespoons ginger-garlic paste, 1 teaspoon salt (or to taste), and enough water to cover. Cook until the beef is fully tender and cooked through.
Step 2
In a large wok or frying pan, heat 1 cup of Aarong Dairy Ghee over medium-high heat until it shimmers.
Step 3
Add the boiled beef to the hot ghee. Place the halved tomatoes on top, cover the wok, and cook for a few minutes until the tomatoes soften. Once soft, use tongs to peel and discard the skins. Mix everything together and stir-fry the beef vigorously with the tomatoes until it takes on a rich, browned color.
Step 4
Once the beef is nicely browned, add the green chilies and continue to stir-fry.
Step 5
When the ghee visibly rises to the surface, sprinkle in 1.5 teaspoons of black pepper powder, give it a final stir, and turn off the heat.
Step 6
Top with chopped fresh ginger and coriander leaves for garnish, then serve.
Ingredients
- 1Beef (bone-in, with fat) - 1 kg
- 2Aarong Dairy Ghee - 1 cup
- 3Tomatoes - 4/5 pieces (halved)
- 4Green chilies - 5/6 pieces
- 5Ginger-garlic paste - 2 tablespoons
- 6Black pepper powder - 1.5 teaspoons
- 7Salt - To taste
- 8Chopped ginger & fresh coriander - For garnish
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