Restaurant Style Beef Kondattam

• 1 kg beef, cleaned, washed, cut into small pieces
• ¾ tsp black pepper powder
• 1 tsp Kashmiri chili powder
• ¼ tsp turmeric powder
• salt, to taste
• 1 sprig curry leaves
• 2 tablespoons water
• 1½ tablespoons Kashmiri chili powder
• 1 tablespoon coriander powder
• 1 tsp fennel powder
• ¼ tsp turmeric powder
• ¾ tsp black pepper powder
• ¼ tsp garam masala
• 1½ tablespoons ginger garlic paste
• 1 lemon juice, juice of 1 small lemon
• 2½ tablespoons cornflour
• 1 tablespoon maida
• salt, to taste
• 1 egg
• 2 tablespoons water, reserved cooking liquid from beef
• beef
• oil
• 4 dried red chilies
• 1 tablespoon garlic, sliced lengthwise
• 1 tablespoon ginger, sliced lengthwise
• curry leaves
• 200 g shallots, small onions
• salt, to taste
• 1½ tsp Kashmiri chili powder
• 1 tsp coriander powder
• ½ tsp garam masala
• ¼ tsp turmeric powder
• 4 tsp chili flakes
• 4½ tablespoons tomato ketchup
• ½ lemon juice, juice of half a lemon
• salt, to taste
• ¾ cup water
• beef
• 2 green chilies, slit, optional
• curry leaves
• 1 tsp lemon juice
• 1 tsp chili flakes

Preparation

1. Step 1

   0:35
   Clean and wash 1 kg beef, then cut into small pieces. Place in a pressure cooker.
2. Step 2

   0:48
   Add ¾ tsp black pepper powder, 1 tsp Kashmiri chili powder, ¼ tsp turmeric powder, required salt, 1 sprig curry leaves, and 2–3 tbsp water. Mix and massage the spices into the meat thoroughly.
3. Step 3

   1:19
   Cover and pressure cook on medium flame for 2 whistles until the beef is about ¾ cooked. Do not cook fully. Open once pressure releases.
4. Step 4

   1:42
   Drain the partially cooked beef pieces into a separate bowl using a slotted spoon, reserving the cooking liquid.
5. Step 5

   1:50
   In a mixing bowl combine 1½ tbsp Kashmiri chili powder, 1 tbsp coriander powder, 1 tsp fennel powder, ¼ tsp turmeric powder, ¾ tsp black pepper powder, ¼ tsp garam masala, 1½ tbsp ginger-garlic paste, juice of 1 small lemon (or vinegar), 2½ tbsp cornflour, 1 tbsp maida (or rice flour), required salt, and 1 egg (optional).
6. Step 6

   2:50
   Add 2–3 tbsp of the reserved beef cooking liquid and mix to a thick coating consistency. Add the ¾-cooked beef pieces and mix thoroughly until every piece is well coated.
7. Step 7

   3:23
   Cover and let the beef marinate for at least 30 minutes.
8. Step 8

   3:33
   Heat a generous quantity of oil in a deep pan. When hot, add the marinated beef pieces in two batches. Fry on medium flame, turning occasionally, for about 6 minutes until crisp and golden. Do not over-fry or the beef will lose its softness. Drain on a plate.
9. Step 9

   4:38
   In the same pan with a little leftover frying oil, add 4–5 dried red chilies and fry briefly until they darken, then remove them.
10. Step 10

    4:56
    Add 1 tbsp sliced garlic, 1 tbsp sliced ginger, and a few curry leaves. Sauté until fragrant and lightly golden.
11. Step 11

    5:17
    Add 200 g small onions (shallots), required salt, and sauté on medium heat until the onions are well caramelized and golden.
12. Step 12

    5:46
    Lower the heat and add 1½ tsp Kashmiri chili powder, 1 tsp coriander powder, ½ tsp garam masala, ¼ tsp turmeric powder, and 4 tsp powdered dried red chilies (adjust to taste). Stir for a few seconds.
13. Step 13

    6:24
    Add 4½ tbsp tomato ketchup and juice of half a lemon. Mix well. Check and adjust salt.
14. Step 14

    6:48
    Pour in ¾ cup water, stir, and bring to a boil.
15. Step 15

    6:59
    Add the fried beef pieces, 2 slit green chilies (optional), and a handful of fresh curry leaves. Mix gently and simmer until the beef is heated through and the sauce clings to the meat.
16. Step 16

    7:25
    Finally add 1 tsp lemon juice and 1 tsp chili flakes (adjust to taste for extra heat and tang). Stir well, check seasoning one last time, then turn off the flame.