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Wednesday, February 22, 2017

Beef Pepper Fry

Beef Curry

Beef Curry

This recipe is developed without using the regular spices which we otherwise use in any Indian style cooking. In this recipe, you will not find any ginger garlic paste and combination of spice powders like red chili powder, coriander powder, cumin powder etc. And also the technique differs from usual curry cooking method. So this way I have succeeded in creating a dish with a twist in taste. Only tomatoes are used as a sweet and sour factor, and flavors of garlic, green chili and black pepper complete this unique dish.

Give it a try and let me know the feedback on this. And I also request you to take some time out to click a beautiful picture of your dish and send me on my email address: [email protected]

I also suggest to all my beautiful and talented readers out there who are labelled as 'House Wives' to keep clicking a picture of whatever they cook on daily basis, be it a simple dal chawal or a cheesy pasta dish. Save all the pictures in a folder, which could serve as a reminder of the dishes you had once prepared and soon forgotten. It is great to see your achievements over so many years as a cook and also help you in your meal planning for coming weeks and months.

Preparation Time: 15 minutes

Cooking Time: 30 to 40 minutes

Total Cooking Time: 1 hour approx

Serves: 2 or 3 as a side dish


  • 500 grams boneless beef
  • 2 medium onion finely chopped
  • 1 large tomato finely chopped
  • 3 tablespoon chopped garlic
  • 3 green chilies
  • 1/4 teaspoon turmeric powder
  • 1 tablespoon vinegar
  • 4 tablespoon vegetable oil
  • Salt

For Pepper Fry:

  • 1 onion sliced
  • 1 green capsicum sliced
  • 2 green chilies sliced
  • 5 curry leaves
  • 3 dry red chilies
  • 2 tablespoon freshly ground black pepper
  • 3 tablespoon vegetable oil


  1. Chop the beef pieces into very small bite size pieces.
  2. Grind peppercorns into a coarse powder.
  3. Chop the vegetables and keep ready.

Cooking Directions

  1. Heat oil in a pressure cooker and add 2 medium sizes finely chopped onion. Saute till light brown. 
  2. Add 3 tablespoon finely chopped garlic and fry for 1 minute on medium heat.
  3. Now add chopped tomato along with beef, 1/4 teaspoon turmeric powder, green chilies, vinegar and salt. Stir well and cook in pressure for 1 whistle on medium heat. Do not over cook the beef as the pieces are very small and it cooks much faster.
  4. Release the steam and open the lid. Try to cook a little more to reduce the water or till the beef curry is dry.
  5. Heat 3 tablespoons of vegetable oil in a kadhai and add sliced onion, sliced capsicum, green chilies, dry red chilies and curry leaves. Saute on high heat and then add freshly ground black pepper.
  6. Finally, add the cooked beef curry into the kadhai and stir well till beef is well combined with the onion mixture. Add salt if needed. Cook on high heat for 1 minute and then turn off the heat.
  7. Serve hot with roti or steamed rice.
Note: This dish can be prepared in a regular sauce pan too. By doing this the cooking time will be more compared to cooking in a pressure cooker. 

Try my other similar recipes:


  1. Too good ...too good ...exactly kerala restaurant taste...the spicy flavour of pepper was finger licking

    1. Thanks Dilavez for your lovely comments and feedback.