Pot Roast with gravy - Indian style

READY IN: 2hrs




  • Cook the beef with the ginger, garlic, red chillies, peppercorns, cloves, cinnamon, cumin seeds, salt and water in a pressure cooker for one whistle and then 45 minutes on slow.
  • Let cool.
  • Slice the roast into thickish slices or chunks.
  • Strain the liquid discarding the whole spices and other ingredients.
  • Squeeze out every drop so as not to miss out on any of the flavours.
  • Now heat oil in a pan.
  • Fry the onion till dark brown.
  • I hasten the process by adding a little sugar or 1/2 tsp soya sauce sometimes:0!
  • Add the pepper powder, as soon as you get the aroma of the pepper powder sauteing add the chopped tomato.
  • You can add a stock cube (beef) too at this stage but then you have to add less salt while cooking the meat. Add a little good red wine too for that extra depth and flabour.(I add rum but do not settle for it as I do if you can help it ;))
  • Add the liquid the roast cooked in and bring to a boil and then add the slices/ chunks of roast.
  • Add the tomato ketchup and the puree and simmer for around 5 minutes till the gravy thickens.
  • You can help it along with a little cornstarch if need be.
  • (I don't) Garnish with coriander leaves.