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buffalo meat and potatoes after second pressure cook with fresh coriander garnish added on top and visible gravy broth bay leaf and meat chunks in cooker

Buffalo Meat and Potatoes with Gravy (Simple Cooker Recipe)

Buffalo meat pressure cooked with a ground spice paste and whole spices, then potatoes and water added in a second round to build the gravy. Two-stage cooking keeps the potatoes from going soft before the meat is done.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 People
Course: Main Course
Cuisine: Indian
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Ground Paste
  • 2 medium onions
  • 7 garlic cloves
  • 2 inches of ginger
  • 10 dried red chilies
  • 3 tbsp dried coriander seeds
Whole Spices
  • 2 Indian bay leaves
  • 15 black peppercorns
  • 7 cloves
  • 1 black cardamom
  • 1 cinnamon stick 2 inches
For the Pressure Cooker
  • 100 g mustard oil
  • 500 g buffalo meat washed
  • 2 medium tomatoes chopped
  • 1 tsp salt
  • 1 tsp turmeric
  • 50 g water
Potatoes and Finish
  • 500 g potatoes about 3 to 4 medium, peeled and cut into pieces
  • 400 g water
  • Fresh coriander chopped

Method
 

Make the Paste and Prep:
  1. Blend onions, garlic, ginger, dried red chilies, and coriander seeds into a paste. A little texture is fine, does not need to be completely smooth.
  2. Cut potatoes and keep in a bowl of water so they do not discolor.
  3. Chop tomatoes and keep whole spices, salt, and turmeric all within reach before heating the oil.
Heat the Mustard Oil:
  1. Pour 100g mustard oil into the pressure cooker and heat on medium flame for about 2 minutes.
  2. Turn off the gas and let it sit for 1 minute. This removes the sharp raw smell.
  3. Turn the gas back on and move quickly to add everything.
First Cook (Meat and Spice Base):
  1. Add buffalo meat, ground paste, chopped tomatoes, all whole spices (bay leaves, peppercorns, cloves, black cardamom, cinnamon), salt, turmeric, and 50g water all at once.
  2. Mix everything together so the meat is coated.
  3. Close the lid and cook on medium flame for 4 whistles.
  4. Let pressure release naturally before opening. Spice base should look thick with oil starting to separate at the edges.
Add Potatoes and Finish:
  1. Drain potatoes and add into the cooker along with 400g water.
  2. Close lid and cook for 2 more whistles.
  3. Let pressure release naturally before opening.
  4. Add fresh coriander on top with the flame off and serve.

Notes

Add everything to the cooker right after the 1-minute rest.