- 2 tomatoes, cut into quarters
- 1 small onion, cut into quarters
- 4 garlic cloves, peeled nad chopped
- 1/2 C fresh cilantro
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1 tsp Garam Masala
- 1/2 tsp ground cayenne pepper
- 1 tsp salt, plus more for seasoning
- 1 lb beef chuck roast, cut into 1 inch cubes
In a blender jar, combine the tomatoes, onion, garlic and cilantro. (if you put the tomatoes at the bottom they will liquefy first and you won’t have to add water.)
Process until all the vegetables have turned to a smooth puree
Add the cumin, coriander, garam masala, cayenne and salt. Process for several more seconds.
In the inner cooking pot of the Instant Pot add the beef adn pour teh vegetable puree on top.
Lock the lid into place. Select Manual and adjust the pressure to High. Cook for 20 minutes. Let the pressure release naturally.
Remove the lid and stir the curry. Taste and adjust adding more salt if you like.
Urvashi Pitre