Give it a try—it's one pot, big on flavor, and comforting every time. It just might become your new go-to comfort food.
- Get all the spices ready
Take a plate and gather all the dry spices you’ll need—cumin, black pepper, cloves, green cardamom, black cardamom, and a small piece of cinnamon stick. Set them aside.
- Heat oil in a pressure cooker
Place the pressure cooker on medium heat. Add olive oil and let it warm up.
- Fry the whole spices
Add all the dry spices to the hot oil. Stir them for about 1 minute until they smell nice, helping to release their flavor.
- Add chopped onion
Now add the chopped onion to the cooker. Cook and stir for a few minutes until the onions soften and turn light pink.
- Add ginger-garlic paste and dry red chili
Put in the ginger-garlic paste. Depending on how spicy you want it, add dry red chilli. Mix everything well and fry for about 2 minutes.
- Add the meat
Add your meat to the cooker. Stir and fry for about 5 minutes until the meat changes color and gradually browns.
- Add tomatoes
Chop the tomatoes and add them to the pan. Fry for another 5 minutes until the tomatoes become soft, then mix them into the gravy.
- Add water and Pressure cook
Pour in 2 cups of water (about 500 ml). Mix everything well. Close the lid of the pressure cooker and cook on medium heat for 35 minutes.
Looking for something hearty, warming, and packed with flavor? This masala meat stew is your answer. It’s rich, spicy, and surprisingly simple to make — especially with a pressure cooker.
A Bold Stew with Everyday Ingredients
The base is built on onions, tomatoes, and ginger-garlic paste — a classic trio that gives the stew its deep, savory backbone. Whole spices like cumin, black pepper, cloves, cardamom, and cinnamon are fried first to unlock their aroma. That’s where the magic starts.
Choose Your Meat
You can use whatever meat you have on hand—chicken, beef, lamb, or goat- and all work beautifully. Just cut it into medium-sized chunks to cook evenly and soak up the spices.
Fry the meat with the masala before adding water. This step helps seal in the flavor and gives the dish a richer taste.
Fast, Tender, and Juicy — Thanks to Pressure Cooking
Once your spices and meat are well-browned, add water, seal the lid, and let the pressure cooker do it. In just 35 minutes, you’ll have tender, fall-apart meat in a thick, spicy gravy.
How to Serve It
This stew is best served hot. Pair it with:
• Steamed rice
• Roti or naan
• Crusty bread
• A side of fresh salad or cooling yogurt
Great for Family Dinners or Next-Day Meals
It’s perfect for lunch or dinner, especially when feeding a group. And the leftovers? Even better the next day. Store them in the fridge and reheat when ready.
I would also recommend that you try my Biryani recipe.
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