Indian Beef Curry Recipe

Why You’ll Love This Recipe

This Indian Beef Curry is the epitome of rich, comforting flavors. The tender beef is simmered in a fragrant onion and tomato-based curry sauce, infused with classic Indian spices like garam masala, cumin, and turmeric. The marinated beef melts in your mouth, while the bold spices bring warmth and depth to the dish. This recipe is an authentic home-cooked meal that pairs perfectly with basmati rice, naan, or chapati. Whether you’re a fan of Indian cuisine or a beginner, this curry is an easy and delicious way to experience the magic of Indian flavors.

Ingredients

• For Beef Marinade:

  • 600 grams beef, cut into medium-sized chunks

  • ½ tsp chili powder

  • ½ tsp turmeric powder

  • ½ tsp garam masala

  • 1 tbsp ginger, finely grated or paste

  • 1 tsp cooking oil

  • 1 tsp salt (or to taste)

• For Curry:

  • 2 onions (shallot or brown onion), finely chopped

  • 2 large tomatoes, vine-ripened, chopped

  • 2 tbsp garlic, finely grated or garlic paste

  • Handful of coriander, roughly chopped

  • 4-5 tbsp cooking oil (or ghee or unsalted butter)

  • 1 tsp salt (or to taste)

  • 2 cups warm water (or enough to cover the beef)

• Spices:

  • 1 tsp chili powder

  • 1 tsp turmeric powder

  • 1 tsp garam masala

  • ½ tsp coriander powder

  • 1 cinnamon stick

  • 3-4 bay leaves

  • 1 tsp cumin seeds

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Marinate the Beef: In a bowl, season the beef cubes with salt, turmeric, chili powder, garam masala, ginger, and cooking oil. Mix well and marinate for 15 minutes.

2. Cook the Spices: Heat a heavy-bottomed pot or Dutch oven over medium heat. Add 2 tbsp of cooking oil. Once the oil is hot, add cumin seeds, cinnamon stick, and bay leaves. Let them sizzle for a few seconds to release their aroma.

3. Sauté Onions and Garlic: Add the finely chopped onions to the pot and cook until they turn translucent, about 5 minutes. Add the grated garlic and sauté for another 1-2 minutes until the garlic turns light brown.

4. Add Tomatoes: Add the chopped tomatoes to the pot and cook them down until they soften and release their juices.

5. Cook the Beef: Add the marinated beef chunks to the pot along with the ground spices (chili powder, turmeric, coriander powder, and garam masala). Stir everything well and cook for 1-2 minutes to allow the beef to brown slightly.

6. Add Water: Pour in 2 cups of warm water (or enough to cover the beef) and stir well. Add salt to taste.

7. Simmer: Lower the heat, cover the pot with a lid, and let the curry simmer for 1 hour or until the beef is tender. Stir occasionally, adding more water if necessary to prevent the curry from drying out.

8. Garnish and Serve: Once the beef is tender, turn off the heat. Stir in freshly chopped coriander. Serve the curry hot with basmati rice, naan, or chapati.

Servings and Timing

• Servings: 4

• Prep Time: 10 minutes

• Marinate Time: 15 minutes

• Cook Time: 1 hour

• Total Time: 1 hour 25 minutes

Variations

• Spicy Beef Curry: For extra heat, add hot green chilies or crushed dried red chilies along with the onions.

• Vegetarian Version: Replace the beef with tofu, paneer, or your favorite vegetables like cauliflower and potatoes for a hearty vegetarian curry.

• Slow Cooker Method: Brown the beef and cook the onion-tomato base on the stovetop, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until the beef is tender.

• Tomato Paste Version: Instead of fresh tomatoes, use tinned tomato passata or puree for a smoother, thicker curry base.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat on the stovetop over low heat or in the microwave until heated through. The curry will taste even better the next day as the flavors continue to meld.

FAQs

1. What kind of beef is best for this curry?

A tender cut like chuck or stewing beef works best, as it will become melt-in-your-mouth tender after simmering.

2. Can I make this curry spicier?

Yes! If you prefer a spicier curry, add more chili powder, fresh green chilies, or crushed red pepper flakes to taste.

3. Can I use a pressure cooker for this recipe?

Yes, you can use a pressure cooker to reduce cooking time. Cook under pressure for about 30 minutes for tender beef.

4. Can I freeze the leftover curry?

Yes, this curry freezes well. Let it cool completely before transferring to a freezer-safe container. It can be stored for up to 3 months.

5. What can I serve with this beef curry?

Serve with basmati rice, naan, chapati, or even a side of roasted vegetables for a well-rounded meal.

6. Can I use canned tomatoes instead of fresh?

Yes, you can substitute fresh tomatoes with canned tomato passata or crushed tomatoes for convenience and a smoother sauce.

7. How can I make the curry richer?

For a richer curry, add a few tablespoons of coconut milk or heavy cream at the end of cooking.

8. How do I know when the beef is tender?

The beef should be easily shredded with two forks and should not feel tough when pierced with a knife.

9. Can I use other cuts of beef?

Yes, you can use other cuts like brisket or round steak, though the cooking time may vary depending on the cut.

10. Can I add vegetables to this curry?

Absolutely! Vegetables like potatoes, carrots, or peas can be added during the simmering stage for extra flavor and nutrition.

Conclusion

This Indian Beef Curry is an incredibly flavorful and comforting dish that’s perfect for a hearty meal. The tender beef, rich tomato base, and blend of aromatic spices come together in a way that will make your taste buds dance. Whether you’re serving it for a family dinner or a special occasion, this dish is sure to impress. Pair it with your favorite flatbread or rice, and you’ve got a delicious, satisfying meal. Enjoy

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