Coriander Meat Curry


Marinate Mixture:

Fresh Coriander - 60 gms
Poppy Seeds - 2 tbps
Cashews - 50 gms
Greek Yogurt - 200 gms
Grated coconut - 35 gms
Salt - 1 tsp (As required)
Red Chilli / Paprika powder - 1 tbsp
Lemon Juice - 2 tbsp
Green Chilli - 2, chopped finely (Optional)
Water - 1.5 cups

Meat - 1 kg
Potatoes - 2 to 3, medium, chopped
Oil - 3 tbsp
Cinnamon Stick - 2 inch piece
Cloves - 4
Black Peppercorns - 5
Bay Leaf - 2 to 3
Green Cardamom - 3 to 4
Cumin Seeds - 1 tbsp
Onion - 1, large, finely chopped
Ginger - 1 inch piece, finely chopped
Garlic - 4 to 5 pods, finely chopped
Fresh Turmeric - 1 inch, finely chopped
Salt - As required
Tomatoes - 2, medium, chopped
Red Chilli / Paprika powder - 1 tsp
Turmeric Powder - 1/2 tsp
Coriander + Cumin Powder - 1 tbsp
Water - 1 cup
Garam Masala Powder - 1 tbsp
Dry Fenugreek Leaves - 1 tbsp
Thyme Twig - 1
Coriander Leaves - For garnish


1) Put all the ingredients of the marinate mixture  into a blender, and blend it into a nice, thick paste.

2) In a big bowl, add the meat and potatoes along with 3/4 of the marinate mixture. Mix thoroughly. Marinate it for 2-3 hours.

3) In a non - stick pressure cooker, add in the oil.

4) Once it gets hot, add in the cinnamon stick, cloves, black peppercorns, bay leaves, green cardamom and cumin seeds. Mix well. Fry them until they splutter.

5) Then add the chopped onion, ginger, garlic and the fresh turmeric, along with some salt. Mix well. Fry them until they turn golden brown.

6) Add the chopped tomatoes, mix well and fry until the oil starts to separate. 

7) Add the red chilli powder, turmeric powder and coriander + cumin powder. Mix thoroughly.

8) Add in the marinated meat mixture. Mix thoroughly. Add in 1 cup water.

9) Now, add in the leftover marinated mixture. Mix well. 

10) Sprinkle the garam masala and dry fenugreek leaves over the mixture. Add in the thyme twig. 

11) Put the lid on. Let the whistle blow for 4 times. Turn the gas to low and leave it on for 20 minutes.

12) Turn the gas off, let the pressure cooker cool down. Open it, transfer the curry to the serving bowl. Garnish with coriander leaves and serve hot with rice or roti.


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