Beef and Potato Roast

Beef potato roast

Ingredients (Serves 5 – 6)

Recipe courtesy – Adapted from Suriyani Cookery by Bava R Lukose

1. Beef – 750 – 900 gm, cut into medium cubes and rinsed well

2. Cloves – 4

Cinnamon stick – 1/2 inch

Fennel seeds – 3/4 tsp

Ginger – 1 inch piece, roughly chopped

Garlic – 5 large cloves, roughly chopped

Shallots / kunjulli – 5 – 6

Whole black pepper corns – 1 tsp

Turmeric powder – 1/2 tsp

Chilly powder (medium spicy) – 1.5 tsp

Coriander powder – 1 – 1.5 tbsp

2. Vinegar – 2 tsp

Water – 1/4 cup

Curry leaves – 1 sprig

Salt – to taste

3. Potato – 2 medium, cut into medium pieces

4. Coconut oil – 2 tbsp

Shallots – 1/2 cup, thinly sliced (or big onion – 1/2 cup, sliced)

Garlic – 2 large, sliced

Curry leaves – A few


1. Grind all the ingredients numbered 2 to a fine paste.

Put the beef pieces in a pressure cooker and add the ground paste, salt, 2 tsp vinegar, few curry leaves and 1/4 cup water. Mix well. Cook for 4 – 5 whistles or until soft and done. Open the lid after 10 – 15 minutes when the pressure releases. Bring to a boil and add potato pieces. Cook for 3 – 4 minutes until potato pieces are 3/4 th done and switch off.

2. Heat 2 tbsp coconut oil in a pan over medium-high heat. Add shallots, a pinch of salt and cook until lightly browned. Add garlic and cook for a minute or two. Add beef along with the gravy and  a few curry leaves. Cook over medium or medium-high heat until water is mostly evaporated and potatoes are cooked well (do not over cook), about 6 – 8 minutes. Check for salt. Add a pinch of garam masala powder if required. Switch off. Serve with rice or porotta.

Beef potato roast

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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