Rajhistani beef with chili
Ingredients
- Undercut ½ kg thinly sliced
- Oil ½ cup
- Ginger garlic 2 tsp
- Chili powder 1 tsp
- Turmeric ¼ tsp
- Tomato puree 2 tbsp
- Hoisen sauce 2 tbsp
- Yogurt 4 tbsp
- Salt 1 tsp
- Cumin roasted and crushed 1 tsp
- Ginger julienne 1 tbsp
- Green chilies 6 cut into fine julienne
- Capsicum 1 julienne
Method
- Heat oil add ginger garlic paste with undercut julienne, fry for 5 minute. Add all the dry seasonings with tomato puree, yogurt and Hoisen sauce. Cover and cook for 10 minutes. Lastly add julienne of green chilies and ginger, capsicum. Toss well and serve with rice.
Comments