Beef Karahi

True Story:
“I had planned to make beef karahi but I forgot to take our load shedding schedule into account when I realised I had 40 minutes until our lights went out so I pulled out my instant pot and decided to do an Instant Pot inspired beef karahi”
 
Thank you to Shahistah @mykitchenza for saving our load shedding dinner ideas!

Ingredients:
1 kg boneless beef cubed
4 tomatoes chopped fine
1 heaped teaspoon fresh ginger
1 heaped teaspoon fresh garlic
1 cup plain yogurt
4 tablespoons ghee
2 tablespoons tomato paste
3 teaspoons Kashmiri masala
1 teaspoon dhania powder
1 teaspoon jeera powder
1/2 teaspoon turmeric powder
1/2 teaspoon freshly cracked black pepper
1 teaspoon salt
1/2 cup fried onions
1/2 bunch dhania
1/2 teaspoon sugar

Method:
1. Marinate your meat in all your spices, 1/2 your dhania, tomato paste, onions and yogurt. Allow to marinate overnight.
2. Set the Instant Pot to Sauté function, add in your ghee. Once your ghee is melted add in your meat. Allow your meat to sauté for 10 minutes.
3. Once the meat has sautéed add in your tomatoes, sugar and 1/3 cup of water.  Scrape down the inner pot well making sure nothing is sticking. Close the lid, set to Pressure Cook on High for 15 minutes, then leave a Natural Pressure Release.
4. There may still be a little liquid left in your pot depending on the type of tomatoes you use and how much liquid your meat gives off. Place back onto sauté function to allow any excess liquid to dry up and the gravy is at your preferred consistency. Add in remaining dhania.

Serve with naan and thinly sliced red onion.