Malabar (Nadan) beef curry, Instant Pot version

Ingredients:

Purée the following without any additional water:

Onions, cut into large pieces - 1 to 1.5 large

Green chili - 2

{Sesame, poppy, and flax seeds} OR {cashew nuts} - 1/3 cup total (optional)

[Optionally, you can omit the seeds, slice the onions thinly, chop the chili finely, and fry them with the rest of the ingredients. You can also fry the cashews with them.]

Ghee or oil - 2 to 3 tbsp

Bay leaves - 2

Ginger, chopped fine - 2 tbsp

Garlic, chopped fine - 2 tbsp

Cloves - 4-6

Beef shank, cubed - 1 kg

Potatoes, diced - 1/2 kg

Carrots, cut into 1" pieces - 1/2 to 1 cup

Peas (optional) - 1 cup

Coriander powder - 1 tsp

Turmeric powder - 1/2 tsp

Garam masala - 1 tsp

Tomatoes, quartered - 1.5 to 2 large (I used 3 medium canned tomatoes)

Water - approx. 1 L

Coconut milk - 1 can

Salt - 1-2 tsp or to taste

Coriander leaves, chopped - 1/2 cup

Method:

Turn the Instant Pot on to sauté mode and add ghee. When hot, add the following in order: bay leaves, cloves, fennel seeds, ginger and garlic, and beef. Coat the beef well and fry until all sides are sealed. Add the onions and green chilies (or the onion purée). Mix well and cook until it loses most of its water. Add the dry powders, mix well, and add tomatoes. Finally, add the potatoes, carrots, and peas. Stir well. Add just enough water to cover the mixture. Pressure cook for 8 min and wait for natural pressure release.

Add coconut milk and simmer for 5-10 min, checking for salt. Garnish with chopped coriander leaves and serve with rice OR baguette.

Author: Shrinkingsodacan