Hi, I am Elise. Today, we’re going to prepare okra beef recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I am going to make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Okra beef Recipe
Okra beef is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Okra beef is something which I have loved my entire life. They are nice and they look fantastic.
To begin with this recipe, we must first prepare a few components. You can have okra beef using 12 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Okra beef:
- Make ready 500 g Bhindi
- Make ready 500 g Beef
- Make ready 200 g oil
- Make ready 2 pcs big onion chopped
- Prepare 2 tbsp Ginger Garlic paste
- Get 1 tbsp red chilli powder
- Make ready 1 tbsp cumin powder
- Prepare 1 tbsp pepper powder
- Prepare 1 tbsp turmeric powder
- Prepare 2 cups water
- Make ready Salt as per taste
- Take 1 tbsp Garam masala
Steps to make Okra beef:
- Wash the bhindis and cut it from between…then fry the bhindis with some salt and keep it aside…
- Heat some oil in cooker and add some onions and fry till It becomes soft transparent…then add the masalas and salt (except garam masala) and mix well… Then add the beef and pour some water and cover the lid and let it cook…wait till 4 whistles…
- Then check if the beef is soft and cooked… and stir it for some time… Then add the fried bhindis and add garam masala…and wait for the cooker to give one whistle…
- Tasty and spicy okra beef ready…
So that’s going to wrap this up with this distinctive dish okra beef recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Happy cooking.
