Aromatic and Bursting with flavour, this Beef Kharai Dish is an authentic, fragrant Indian curry dish, that is easy to prepare and delectable.
One many first dishes Indian mums would teach us to make is a simple Tomato Chutney and my mum was no exception. So most of my recipes have come from studying her techniques and when it was my time to try something new in the kitchen, I would insist my mum stand by and guide me. This Beef Kharai is one such dish.
Kharai, is merely a vessel that is open almost wok like type of pan, that the indigenous people from India have used for centuries to quickly make up meals. I don’t really use a wok for this, but you may. Now there may be many versions of a Kharai, and some may go by the name of ‘Balti’ o ‘Bhuna’ but they all the very same dish, just referred to as differently, depending which state of India the dish originates from. This is my ‘go-to recipe’ when a thick, tomato gravy curry is what my family needs.
I had recently been gifted a range of spices to try out, and I had to make this Beef Kharai as a Good Home-Cooked Curry is what my Hubby craves when he returns home from travels abroad.
I have nothing but Praise for Rayyan Cuisine. Faranah from Rayyan Cuisine, had taken time out to explain what their brand was about. Made from the freshest and finest ingredients, sourced from India and the World over. Rayyan Cuisine has encapsulated the flavour of this heritage. With over 75 years experience in spices, this family brand, uses modern technology that brings these Authenic Indian Spice range that surpasses expectations, to many homes in South Africa.
The thick plastic packaging is smart, with red and yellow boldly dominating it, that helps seal in the freshness of the spices. Spices from Rayyan Cuisine have won a special place in my heart and home, and their brand can now be found conveniently packed to meet your needs. Look out for them at your local spice shops, and top chain stores like, Pick and Pay, Checkers and Spars. I love that they are a South African Company, that pride themselves in bringing only the best quality ingredients and blending their spices to meet our South African palette. Their Spices are reasonably priced too and work wonders in any types of dishes, and not just an Indian curry.
If you have any Queries, You can Interact with them on their Social Media Platform , Rayyan Cuisine Facebook Page , or via any of the following
Website : www.rayyancuisine.co.za
Telephone : +27 (0)31 266 1868
Email : email@example.com
So Here goes, do try my Beef Kharai when next you feel for a good old, spicy Indian Curry.
Happy Kharai-Making Lovelies
Beef Kharai (Steak Chutney)
Author : Foodeva Marsay (@foodeva_marsay)
500 grams Topside steak
1/4 Cup Vegetable Oil
2 Medium Onions (finely chopped)
3 Medium Tomatoes (halved and grated, using just the pulp)
1/2 cup Tomato Purée
1 teaspoon Ginger and Garlic Paste (the red variety works wonders )
1/2 teaspoon Rayyan Cuisine Turmeric Powder
1/2 teaspoon Rayyan Cuisine Ginger and Garlic Masala (Powder)
3-4 teaspoon Rayyan Cuisine Kashmiri Chilli Powder
1 teaspoon Rayyan Cuisine Coriander/Cumin Powder
2 medium sized Cinnamon Sticks
1 teaspoon whole Cumin seeds
1/4 teaspoon Clove Powder (or use 2-3 Whole cloves)
2-3 Whole Green Chillies
1 sprig of Curry Leaves
1 teaspoon Salt
1/4 teaspoon sugar
~ Cut the Beef into large cubed chunks.
~ Add the Oil to a large enough Pot
~ Add the Chopped onions, Cinnamon Sticks, Whole cumin seeds and the Clove powder
~ Sauté the onions until golden brown in colour.
~ Now add all the spices including the ginger and garlic paste and the curry leaves
~ Don’t add the whole Chillies just yet.
~ Sauté the spices for 30 seconds, so more of the flavor from the spices is released thus enhancing the oil.
~ Now add the Beef Cubes, mix through the beef with the spices until well coated.
~ Add 1/2 Cup water, and let cook until meat is almost tender.
~ Now add in the Grated Tomatoes and Tomato purée , stir well.
~ Add the salt and sugar ,more or less salt may be added according to taste.
~ Lower the heat setting on the stove, and simmer the curry, until the oil reaches the surface and no water remains.
~ Add the Whole Green Chillies just before finishing off.
~ Your Beef Kharai is now ready to be served, with rice/naans/paratha/roti and a Salad
~ To serve, Garnish with some finely sliced red onions, lemon slices, more green Chillies (slit)*(optional) and chopped fresh coriander leaves.
Notes by Foodeva Marsay
? Any types of meat may be used, for a vegetarian option, why not give this recipe a try with tofu or paneer as well.
? you can add as little or more of the hot spice (Kashmiri Chillies powder) as you prefer.
? a regular Chillie powder works just as great with this recipe.
? Don’t opt for using a spice blend of Curry powders, always use each of these spices in their true forms.
? Add a few Whole cloves and whole Black peppercorns in with the onions, optional, and if you have a fussy eater family, remember to fish these whole spices out before continuing with the recipe.
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