Steps
- Heat ⅓ cup of vegetable oil and 1 tablespoon of ghee in an electric pressure cooker on high sauté. Cook 1 large thinly sliced onion for 10-12 minutes, until golden.
- Add 5 crushed garlic cloves and 1 crushed piece of ginger, 1in / 2.5cm long. Cook for 20 seconds, then add 450g of beef stew meat, cut into 1½-2in / 4-5cm chunks. Brown for 4-5 minutes.
- Cancel sauté. Add 1 star anise pod, 2 bay leaves, 1 piece of cinnamon stick, 3in / 8cm long, and 1½ teaspoons of prepared nihari masala.
- Grind 3 cloves, the seeds from 3 green cardamom pods, and ½ teaspoon of fennel seeds. Add with ½ teaspoon of paprika, ½ teaspoon of ground coriander, and ½ teaspoon of ground cumin.
- Stir in ¼ teaspoon of ground turmeric, ¼ teaspoon of red chili powder, ¼ teaspoon of red chili flakes, ¼ teaspoon of black pepper, 1 pinch of ground nutmeg, and 1¼ teaspoons of kosher salt for 20-30 seconds.
- Pour in 3 cups of water and scrape the base clean. Lock the lid, seal the vent, and pressure-cook on high for 45 minutes. Let pressure release naturally for 5 minutes, then vent the remainder.
- Transfer some cooking liquid to a bowl and let cool. Gradually whisk it into ¼ cup of atta flour until smooth, then stir the slurry into the stew.
- Lock the lid and pressure-cook on low for 10 minutes. Let pressure release naturally for 5 minutes, then vent. Simmer on high sauté if needed to thicken, then scatter with julienned ginger, chopped cilantro, and mild green chili.