Bombay Steak and Peas Curry |

Name: Bombay Steak and Peas Curry
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Cuisine: South African Indian
Ingredients: 2 tbsp oil, or enough to fry the onion; 1 large onion, finely chopped; 1 tsp jeera (cumin) seeds; 2 bay leaves; 1 tsp turmeric; 2 tsp dhania jeera (coriander and cumin) powder; 2 tsp ginger and garlic paste; 3 tbsp Bombay masala; 2 tbsp Kashmiri chili powder; 4.4 lb – 2 kg tenderized steak, cut into bite-sized pieces; 1 sprig curry leaves; Salt to taste; 2 medium tomatoes, grated; 1 cup frozen peas; 1 tsp garam masala; 1/2 to 1 cup water, as needed

Description

This Bombay Steak and Peas Curry brings tender pieces of steak together with a bold blend of spices, juicy tomatoes and sweet green peas. It’s a satisfying, home-cooked curry with plenty of flavour, perfect served with rice, roti or fresh bread to mop up every last bit of that delicious gravy.

Ingredients

Units Scale

2 tbsp oil, or enough to fry the onion
1 large onion, finely chopped
1 tsp jeera (cumin) seeds
2 bay leaves
1 tsp turmeric
2 tsp dhania jeera (coriander and cumin) powder
2 tsp ginger and garlic paste
3 tbsp Bombay masala
2 tbsp Kashmiri chili powder
4.4 lb - 2 kg tenderized steak, cut into bite-sized pieces
1 sprig curry leaves
Salt to taste
2 medium tomatoes, grated
1 cup frozen peas
1 tsp garam masala
1/2 to 1 cup water, as needed

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Instructions

Heat 2 tbsp oil in a large, heavy-bottomed pot over medium heat. Add 1 finely chopped onion, 1 tsp jeera seeds and 2 bay leaves. Fry for 5 to 7 minutes, stirring occasionally, until the onion softens and starts turning golden.
Add 1 tsp turmeric, 2 tsp dhania jeera powder, 2 tsp ginger and garlic paste, 3 tbsp Bombay masala and 2 tbsp Kashmiri chili powder. Stir well and braise the spices for about 5 minutes over medium low heat. If the mixture starts sticking, add a small splash of water rather than letting the spices burn.
Add 2 kg tenderized steak, 1 sprig of curry leaves and salt to taste. Mix thoroughly so the meat is coated in all those lovely spices. Cook over high heat for about 5 minutes, stirring regularly, until the steak starts releasing its juices.
Reduce the heat to medium, cover the pot and let the steak cook until it’s nearly tender. Stir every so often and check that the mixture isn’t catching on the bottom. Add 1/2 cup water if the meat isn’t releasing enough liquid or the curry looks too dry. Add more water as needed, a little at a time.
Add 2 grated tomatoes and stir them into the steak. Cover and simmer until the meat is tender and the tomatoes have cooked down into a rich gravy. This can take another 15 to 30 minutes or longer, depending on the cut of steak. If the meat is still tough, keep simmering gently and give it more time.
Stir in 1 cup frozen peas and cook for another 5 to 8 minutes, until the peas are heated through and tender. If the gravy is too thin, remove the lid and simmer for a few minutes to reduce it. If it’s too thick, add a splash of water.
Sprinkle in 1 tsp garam masala, stir well and simmer for another minute. Taste and adjust the salt or chili level if needed. Remove the bay leaves before serving, and bring the curry to the table while it’s hot.

Notes

Prepared, tried, and tested by Irene