Ingredients:

Meat – 1 kg (cubed)

Onions – 3 cups (sliced)

Potatoes – 2 (whole)

Ginger – 1 tablespoon (thinly sliced)

Garlic – 6-8 pods (whole)

Chili powder – 1 1/2 tablespoons

Turmeric powder – 1/2 teaspoon

Fennel powder – 1 tablespoon

Star Anise – 1 whole

Cinnamon – 1 inch stick

Cloves – 3-4

Bay leaf – 1

Curry leaves – 3 sprigs

Coriander leaves – 1 cup

Coconut powder – 2-3 tablespoons

Oil – 1/4 cup

Vinegar – 2 tablespoon

Slat to taste

How to:

In a pressure cooker add 2 tablespoons oil, the meat, 1 cup onions, ginger, garlic, chili powder, turmeric powder, fennel powder, star anise, cinnamon, cloves, bay leaves, 1 sprig curry leaf, coconut powder, salt, 2 tablespoon vinegar and about 1/2 – 1 cup water (depending on how much gravy you want. Also add the whole Potatoes to the cooker and pressure cook for about 15 minutes (3 whistles).

Meanwhile in a pan pour the remaining oil and sauté the onions and curry leaves till the onions are golden brown. Add this to the cooked meat. Remove the whole potatoes, peel them, cut into cubes and put them back into the curry. Finely chop coriander leaves, add to the curry and stir. Check for seasoning and add more salt if necessary. Remove from flame and serve hot with Chapattis or rice.