Beef chilly fry with pan fried potatoes

This dish was a happy accident. I had set out to make something else but due to some reasons, ended up making this. It was an instant hit, you can have this with chappatis or bread, in a sandwich or wrap, or with dal and rice, irrespective of what you pair it with, it tastes heavenly.

The best thing about this recipe is you can tinker around with the spices and sauces. Add or delete as long as you have the basic ingredients in place. You can create this dish to suit your palate and preference. But the recipe I share is spicy, tangy and very flavourful. So here goes!

Ingredients:

1. Beef - 1/2 kg 
2. Garlic - 4 cloves, finely chopped
3. Ginger - 1/2 inch piece, finely chopped
4. Green chilly - 2 nos, roughly chopped
5. Onion - 1 large, sliced
6. Tomato - 1 large, sliced
7. Worcester sauce - 1/2 tbsp
8. Soy sauce - 1 tsp
9. Red chilly sauce - 1 tsp (optional)
10. Salt as required
11. Oil as required
12. Coriander leaves - for garnish
13. Potatoes - 2 nos, cut lengthwise

Powdered spices:

1. Turmeric - 1/2 tsp
2. Pepper - 1/2 tsp
3. Red chilly - 1/2 tsp
4. Garam masala - 1/2 tsp (optional)

Method:

1. Cut the beef into half inch tips, wash, drain and set aside.
2. Add all the powdered spices to the beef tips and mix well. You could do this, before chopping the other ingredients for the dish.
3. In a pan, heat oil, add the ginger, garlic, green chilly and onions. Fry till the onion has softened.
4. Add the tomatoes, salt and the beef. Mix well, bring it to a boil and then let it cook on low flame till the beef is cooked.
5. Add about one cup of water as required to ensure the contents don't stick to the pan and the beef is cooked. This could take about 30 minutes or more depending on how tough or tender the meat is. Please use your discretion and check as needed.
6. Alternatively you could cook this in a pressure cooker and then reduce the water to desired consistency. 
7. This is a dry dish with with very thick sauce, so don't add too much water.
8. Lastly, add the sauces, check for taste and consistency, put off the flame.
9. Garnish with coriander leaves.

For the potatoes: This is optional.

1. In a pan add 1 cup water and salt, bring it to a boil, add the potatoes and cook till 3/4th done. 
2. If the water has not evaporated while cooking , drain the water, drizzle little oil so the potatoes are coated and pan fry till done.