Essential Ingredients:

Beef (preferably stewing beef), cut into chunks

Vinegar

Onions, finely chopped

Garlic, minced

Ginger, minced

Ground cumin

Ground coriander

Turmeric powder

Red chili powder

Tomatoes, chopped or pureed

Oil (vegetable or mustard oil)

Salt

Optional Ingredients:

Potatoes, peeled and chopped

Coconut milk

Tamarind paste

Curry leaves

Mustard seeds

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Combine vinegar with garlic, ginger, and spices to marinate beef; let rest for at least 1 hour.
Heat oil in a heavy-bottomed pot; add mustard seeds (if using) until popping, then curry leaves (optional). Sauté onions until golden.
Add garlic and ginger; cook until fragrant.
Stir in cumin, coriander, turmeric, and red chili powder; cook briefly to release aromas.
Add marinated beef and marinade; brown beef slightly, then add tomatoes and cook until thickened.
Add water as needed, cover, and simmer 1.5–2 hours until beef is tender. Add potatoes halfway through if desired.
Stir in coconut milk or tamarind paste for creaminess or extra tang, cooking 10 more minutes.
Season with salt; serve hot with steamed rice or Indian breads.

Adjust chili powder or add fresh chilies for preferred heat level.

Substitute or add vegetables like carrots or peas for variety.

Use yogurt as a coconut milk substitute if preferred.

Store leftovers in airtight containers refrigerated for up to 3 days or freeze for 2 months.