Pot Roast with gravy - Indian style

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 210.

	this recipe	typical
liquid	0%	26%
fat	0%	2%
aromatics	0%	12%
vegetables and beans	0%	32%
collagen idx	0.0	0.8
marbling idx	0.0	0.8

Where it stands out

• #1 of 210 for gravy quality

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

	1 kg beef
9 g	3 cloves garlic, crushed
	1 inch gingerroot, crushed
	4 dried red chilies, broken
	2 -3 peppercorns, crushed coarsely
	3 cloves
	2 inches cinnamon sticks
1 g	1/2 teaspoon cumin seed
	salt
118 g	1/2 cup water
300 g	2 onions, sliced
411 g	1 big tomatoes, chopped
2 g	1 teaspoon black pepper
51 g	3 tablespoons tomato ketchup (or to taste)
31 g	2 tablespoons tomato puree (I use it if avlbl) (optional)
3 g	1 teaspoon red chili powder (or less)
14 g	1 tablespoon oil
12 g	2 tablespoons coriander leaves, chopped

Method: 14 steps, published by www.food.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Absolutely scrumpscious! I have never made an Indian beef recipe and I am amazed at how delicious this was! I cooked the beef in the oven like a pot roast, and I also skipped all the straining steps, since I toasted the spices and rubbed them into the meat. I ” — a cook, 5★

“Defenllitly a different tasting pot roast. It didnt have that much flavor in my beef because I set the ginger and cinimmon on dry portions of the meat. I am thinking I might put it down in the juice next time so it aborbes into the meat. I also will flip th” — a cook, 5★