November 5, 2020

Recipe for Papa’s Fried Masala Meat curry with Methi and Potatoes

Name: Recipe for Papa's Fried Masala Meat curry with Methi and Potatoes
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Ingredients: 1 Kg Beef; 4 Large Kashmiri Chillies; 1.5 Tspn Cumin Seeds; 1.5 Tspn Pepper; 2 Tbspn Dry Coriander Seeds; 5-7 Cloves; 2 Green Cardamom; 1 inch Cinnamon; 1 Tspn Raw Rice(you can use any white rice); 3/4th of a Cup Fresh grated Coconut; 1 Tspn Turmeric Powder; 8-10 Garlic cloves; 2 inch Ginger; 1 small marble sized Tamarind flesh; Approx 3/4th Cup of Water; 1 Small Onion randomly sliced; ½ Cup Fresh Baby Methi (fenugreek)Leaves with Stem – (or youcan also use Cluster Beans); 1 Medium sized Onion – chopped fine; 2 Large Potatoes – Diced or Wedged; ½ Tspn Salt - For boiling the Beef; 1 Veg bouillon cube(optional); 1 Tspn Sugar; ½ Tspn Ginger Garlic Paste – for boiling the Beef; 1 Cup Water – for Boiling the meat; 3 Cups water for the Curry (you can add more if you like; 2 Tbspn Oil; 4 Green Chillies slit; 8-10 Curry Leaves; Oil for Deep Frying the Potatoes

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Recipe for Papa’s Fried Masala Meat curry with Methi and Potatoes

Meat Curry with Coconut Milk or Fresh grated Coconut is one of my faves. But this recipe is extra Special not only because it is made by dry roasting the spices, but also because this is how my Maternal Grandpa who we used to call ‘Papa’ would make it 😊

I have very few but fond memories of my Papa. He passed away when I was just 9 years old. But the memories and pampering he gave me was immense, not only because I was his youngest grandchild but because I was the ONLY girl grandchild, both sides that too Paternal and Maternal! Hahaha yeah yeah I'm the spoilt brat!

He used to own Taxis in Bombay back in the day and his lingo was so Tapori and he was habituated to talk mostly in Hindi and sometimes in Konkani(gaalis included…Oh Yes!) but he didn’t know fluent English. The things he would do with us and for us were Priceless and with his Hindi one liners, OMG life was such a Fun place to be! A small and Humble Home did he have, but filled with so much Love and excitement each time we would visit him. He would call Nana “Buddie” or “Mahtari” (meaning Old) with his sheepish smile and He never failed to play pranks and irritate my grandma and tease her for being a “slow coach” in the kitchen… and the minute she would hear “slow coach” she would try to do things in a hurry and things would fall from her hand and break! Hahahah(and I think, this I get from my Nana…things break from my hand for no reason at all….like, they just fall from my hand) And Yes! My Grandpops was quick in all his work more like a gadbad singh(Maybe in that aspect, I take after him…hehe I’m quite a gadbad singh too) Till the age of 83 he was active and cooked and went to the Market, etc. and loved to be independent. He would walk and walk and could never sit in one place quietly. He was a very Hardworking Man who loved us grand kids to another level! And My Mom is a replica of him in more ways than one.

One of the recipes I very fondly remember is that of the Fried Masala Meat Curry with Methi(sometimes with cluster beans too). Ofcourse, I was too small to take the recipe from him back then, but my Mommy cooks this every once in a while and we think of our Sweet, Fun and Loving Papa! I’m sure he’s watching down upon us and smiling away as I write about him😊

There’s absolutely no Love and Blessings like the Love and Blessings of our Grandparents😊 If you have them, Treasure them, Love them, Never hurt them and make the MOST of them while they’re still with you, because once they’re gone all you will have is only and only Beautiful Memories to Cherish😊

Here’s my Papa’s Fried Masala Meat Curry with Methi and Potatoes!

Do give it a try😊

Course Main, Main Course

Cuisine Goan, Indian

Keyword beef, Beefand Veg Curry, Beer Curry with Methi, Fried Masala, Fried Masala Curry, Fried Masala Meat Curry, Goan Beef Curry, Meat, Meat Curry

Prep Time 1

Cook Time 30

Total Time 1 30

Servings 8 people

Ingredients

1 Kg Beef
4 Large Kashmiri Chillies
1.5 Tspn Cumin Seeds
1.5 Tspn Pepper
2 Tbspn Dry Coriander Seeds
5-7 Cloves
2 Green Cardamom
1 inch Cinnamon
1 Tspn Raw Rice(you can use any white rice)
3/4th of a Cup Fresh grated Coconut
1 Tspn Turmeric Powder
8-10 Garlic cloves
2 inch Ginger
1 small marble sized Tamarind flesh
Approx 3/4^th Cup of Water
1 Small Onion randomly sliced

Other Ingredients

½ Cup Fresh Baby Methi (fenugreek)Leaves with Stem – (or youcan also use Cluster Beans)
1 Medium sized Onion – chopped fine
2 Large Potatoes – Diced or Wedged
½ Tspn Salt – For boiling the Beef
1 Veg bouillon cube(optional)
1 Tspn Sugar
½ Tspn Ginger Garlic Paste – for boiling the Beef
1 Cup Water – for Boiling the meat
3 Cups water for the Curry (you can add more if you like
2 Tbspn Oil
4 Green Chillies slit
8-10 Curry Leaves
Oil for Deep Frying the Potatoes

Instructions

Follow these steps to make the Masala

Heat a Pan on Medium Heat and Add the Kashmiri Chillies, Coriander Seeds, Pepper Corns, Cumin Seeds, Cloves, Cinnamon Stick, Cardamoms and Raw Rice. Dry Roast all these spices for about 8-10 minutes
When you see the Rice turning brown, add the Onion, garlic ginger and grated coconut and roast this for another 5-7 minutes.
Note: When the rice is roasted well, it will be easier to blend or else it may remain coarse in the Masala
Then add the Turmeric Powder, Mix it well and roast it for another 5 minutes or so and Turn off the Heat and allow this to cool at room temperature.
Tip: If you’re running out of time, you can add room temperature water into the pan and allow it to cool faster
Now, transfer all the fried spices into a mixer grinder(I suggest you use the small jar so that the Masala grinds nice and fine) and add the Tamarind flesh and some water
Note: Do Not add all the water at once. If you add all the water at once the ingredients might remain coarse and runny
Grind all this into a smooth fine paste, adding water, little by little. Keep it aside

Boil the Beef and Keep aside

Cut the Beef into small cubes and Wash the Beef. Transfer it into the Pressure Cooker. Add ½ Tspn Salt, ½ Tspn Ginger Garlic Paste and ½ Cup Water, mix it well, put the lid on and allow the Beef to cook until 2-3whistles are released. Take the lid off only once all the steam is released through the cooker whistle.
Note: Do Not discard the stock that remains. We will use it for the curry

Follow these steps to Cut and wash the Methi

Cut the roots off the Methi
Submerge the leaves along with the stem into water
Note: Methi, since it’s grown on the ground, tends to hold on to a lot of Mud. Hence it has to be washed thoroughly and there should be no traces of Mud on the leaves or stem or else while eating, it will completely put you off.
Wash the Methi and transfer it into another Bowl full of water. Discard the water from Bowl No. 1 and replace it with fresh water.
Note: you will notice a lot of mud in Bowl No. 1
Then wash the Methi in bowl No. 2 and transfer it back into bowl no.1 filled with water
Note: Continue washing the methi in the same process until there is absolutely no trace of Mud in the water
Then, cut the Methi as shown in the pic. They don’t have to be perfect cuts, just random

Follow these steps to make the curry

In a vessel, heat 2 Tbspn Oil on Medium heat and Add the Onions, Curry Leaves and Slit Green Chilly
Once the Onions begin to turn Brownish, add the Methi leaves and mix it well and allow it cook for about 5 minutes or so
Then add the ground masala paste into the vessel.
Note: Don’t worry if the Curry looks runny at any stage, because this kind of curry tends to thicken at a later stage due to the Roasted Coconut and Raw Rice that we have used in the Masala. Both are thickening agents and so is Tamarind.
If you’re adding Potatoes, do so at this stage or you have an option of Frying the Potatoes separately and then adding it directly into the curry at the end. My Papa would fry the Potatoes so I do it that way.
In the same mixer jar add about 2 Cups of Water, give it a mix and add this water too into the vessel. Add another 1 Cup of water to the curry. Cover the vessel with a lid and let the curry boil for about 15-20 minutes on medium heat
Note: Allowing the curry to boil longer will help it cook better and will take away the bitterness that remains from the raw spices
Now, in the vessel, transfer the boiled Beef along with the stock and add the Sugar and Stock cube and let the curry boil, with the vessel open, on high heat for about 10 minutes
Note: Check for Salt and Tamarind. If required, you can add some
Then turn off the heat

Follow these steps to Fry the Potatoes

In a skillet, add some oil to Deep fry the Potatoes and once the Oil turns Hot, Add the Potatoes in
Allow the Potatoes to fry on medium heat until it turn light brown and gets a crust
Once the Potatoes are fried, transfer it into the Beef Curry and just boil it for 1-2 minutes and turn off the heat. Enjoy your Fried Masala Meat Curry with Methi and Potatoes just the way my Papa would make it😊 Yummmm!
Note: The curry will turn thick as it begins to cool. You can add some water and boil it at the time of eating
One of the Best combos to enjoy this curry is with Rice, Papad and Pickle! Drrrrrroooool!