Beef with onion (Nadan style)

Tired of the usual beef ularthiyathu? Tired of the chinesey flavors of beef with onion? Then you need to try this recipe. You have beef, you have onion, you have the masalas but aaah there is a scrumptious twist that takes this dish to a whole new level! Yum!


For the beef:

Beef- 1 kg: after washing the beef drain water completely before adding into the pressure cooker; else you’ll end up drowning the beef and won’t get a lovely dry fry)

Garam Masala- 1/2 tsp
Pepper powder- 1/4th tsp
Turmeric Powder- 1/4th tsp
Coriander Powder- 1 tsp
Chilli powder- 1 tsp
Onion- 1 large
Garlic- 4 large pods
Ginger- 1 tsp
Green chillies- 2 large
Salt- to taste
Oil- 1 tsp

For the masala:

Garam masala- 1/2 tsp
Pepper- 1 tsp
Turmeric- 1/4th tsp
Chilli powder- 1 tsp
Salt- to taste
Curry leaves- a hanful
Garlic- 8 pods (crushed)
Ginger- 1/2 tsp
Onion- 1 small to sauté
Onion- 2 large (sliced lengthwise) to spread atop the beef (Tip: the super duper twist!)
Oil- 2 tsp


To prepare the beef:

– Into the pressure cooker, add onion, ginger, garlic, green chillies and salt.

– Add 1 tsp oil and gently knead with fingers (Tip: gently crushing the ingredients leads to release of their essential oils and adds to better flavorful and fragrant dish)

– Add the beef and knead again. Add no extra water, cover the pressure cooker and cook on high flame.

– Once the pressure builds on the stopper, then reduce to low flame and cook for 12 minutes.

To prepare the masala:

– In a skillet, add oil, add the ginger, garlic, onion and sauté until the onions caramelize

– And all the masalas and sauté until the masalas cook well.

– Add a little beef stock from the pressure cooker into the skillet and cook till it reduces. (Tip: if there is too much stock, save to add in soups and curries and use only a very little in the masala)

– Add the beef only after the stock reduces completely

–  Add salt as per taste after tasting the meat.

– Once the beef has caramelized, add the curry leaves and the onions and sauté until the onions yellow and are par cooked still retaining a delicious crunch.

– Add a final dusting of pepper powder atop the beef (if need be) for an extra punch.

– Serve hot with rice, chapathies or porottas. Enjoy!

0 thoughts on “Beef with onion (Nadan style)”

  1. Finally, someone who's using a pressure cooker correctly. Thank you, it is so refreshing to see that! Usually, all I see is "cook for 4 whistles and turn the flame off" and that drives me so mad!

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