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#mycookbook recipe, you may want to read this short interesting healthy tips about Nutritious Vitality Snacks.

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We hope you got benefit from reading it, now let’s go back to punjabi beef and spinach curry

#mycookbook recipe. You can cook punjabi beef and spinach curry

#mycookbook using 24 ingredients and 5 steps. Here is how you do it.

The ingredients needed to cook Punjabi Beef And Spinach Curry

#mycookbook:

  1. Take 500 g Diced Beef
  2. You need 300 g Diced Onions
  3. Provide 1 tbsp Garlic paste
  4. Provide 1 tbsp Ginger paste
  5. Provide 4 green chillies
  6. You need 200 g Spinach
  7. Prepare 3 tbsp Plain Yogurt
  8. Prepare 150 g chopped tomatoes (fresh or tinned)
  9. Prepare 1/4 tsp red chilli powder(optional)
  10. Take 1/2 cinnamon stick
  11. Use 1 black cardamom
  12. Get 2 cloves
  13. Provide 2-3 bay leaves
  14. You need 1 tsp cumin seeds
  15. Provide 1 tsp coriander powder
  16. Provide 1 tbsp Tumeric
  17. Use 3/4 tsp cumin powder
  18. You need 1 tsp Garam Masala
  19. Take 4 Tbsp Oil
  20. Get 350 ml water
  21. Take to taste Salt
  22. Use 1/2 tsp Dry mango powder
  23. Take Chopped coriander for garnish
  24. You need 1 tbsp cream as desired (garnish)
Instructions to make Punjabi Beef And Spinach Curry

#mycookbook:

  1. In an pot fry off the cumin seeds,bay leaves, cinnamon stick, bashed caradamon pods and cloves in oil until the aroma is released. Add the chopped onions and fry until transparent and then the beef. Cook until the beef is soft n little tender (20 mins) on medium heat.
  2. Add the garlic, ginger and chopped green chillies and cook for a further 2 minute. Now add the cumin, coriander and turmeric powder,dry mango powder & red chilli powder. Stir through the onions and the beef meat.
  3. Add the tomatoes, salt to taste and bring to a simmer. After 35-40 mins stir and cook for a further 15 minutes, add a 250-300ml of water if the curry is getting dry. After 15 minutes you add the spinach, which adds moisture to the dish and cook it for 5 more minutes, so that the spinach is heated through. To finish stir through the yogurt.
  4. Once the beef is cooked, serve it in the serving dish. Garnish with fresh coriander and cream as desired.
  5. Enjoy with your choice of Rice, Naan bread or Roti.

Punjabi lamb curry is the highlight in a carnivore Punjabi's kitchen. With the cold winter fast approaching it will defiantly warm you up from the inside, whether it be the warmth of the spices or the warmth of fulfilment. We grew up eating this lamb curry and I was taught by my dad who was a master at this. My version uses ingredients you tend to have in your pantry as whole spices weren. Add the crushed tomatoes, chickpeas and vegetable stock.

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