Imagine a day when you set out to cook a Goan Green Beef (click here for the recipe) – And though I have a recipe here on BFT – I just used the spices by approximation and for some reason the beef dish turns out too damn spicy. It must have been the Green Chillies – Should have used the regular ones. Oh ! Damn ! What do I do to rescue this now? I’ll add some curds to mellow it and cut down its spiciness – I thought. And would you believe – it’s a new dish – Dahi Beef :). Phew ! Rescued ! And it turned out quite right with the right amount of spice, acidity and creaminess. My boys certainly loved it and hence I refined it further ! One more recipe added to the beef menu !

Serves: 4 Persons

Prep. Time: 30 Mins + Marination

Cooking Time: 55 to 60 Mins

Ingredients:

[ Standard Measure : 1 cup = 250 ml ]

Beef (boneless cubes) – 500 gms
Onions (finely chopped) – 2 medium
Tomato – 1 large
Lime – 1
Thick Curds – ½ cup
Ginger-Garlic Paste (fresh) – 1 tsp.
To be ground for the Green Masala Paste:
- Green Corriander Leaves – 1 cup
- Ginger (fresh paste) – ¼ inch
- Garlic (fresh paste) – 6 cloves
- Light Green Chillies – 4 to 6
- Black Pepper Corns – 10 to 12
- Cumin Seeds – ½ tsp.
- Cinnamon Stick – 1 inch
- Cloves – 4
- Turmeric Powder – ½ tsp.
Oil – 2 tbsp.
Sugar – ¼ tsp. (optional)
Salt – 1 tsp.

Step 1: Wash and drain the beef cubes well. Apply ½ tsp. salt, lime juice and the ginger-garlic paste. Leave aside for 30 minutes.

Step 2: Later, heat the oil in a pressure cooker and sauté the onion till soft on medium heat. Then add the chopped tomato, ¼ tsp. salt and sauté till the tomato turns soft.

Step 3: Now add the green masala paste and sauté on low heat for 3 minutes. Then add the curds and sauté for a minute.