Preparation

• Balti masala: Add fenugreek seeds, cumin seeds, cardamom crushed, fennel seeds, black mustard seeds, coriander seeds, chili powder, ground turmeric, Kashmiri chili powder, salt, bayleaf, cinnamon in a frying pan and roast it.
• Grind all the roasted spices in a powder form. Add vinegar, oil and stir to make a paste.
• For the sauce: heat oil in a large pot over medium heat, sauté chopped onion until it turns light brown. Add beef boneless and stir fry until the color changes. Add ginger garlic paste in the meat and mix well.
• Add half of the chopped tomatoes and sauté. Then add Balti masala paste to the meat and stir constantly for about 5 minute until all the spices are mixed.
• Add yogurt and stir well. Add chili and simmer on low flame for about 10 to 15 minutes until the meat is tender. Add water if needed.
• Add remaining chopped tomatoes stir for about 2 minutes, garnish with fresh coriander. Serve with naan.
• Enjoy! Please give us your feedback in the comments below.