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Indian Beef Curry Recipe

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Indian Beef Curry is a rich, comforting dish made with tender beef simmered in a fragrant onion and tomato-based curry sauce, infused with classic Indian spices like garam masala, cumin, and turmeric.

  • Author: Tina
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 25 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Indian
  • Diet: Gluten Free

Ingredients

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)

2 onions, finely chopped

2 large tomatoes, 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)

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

Instructions

  1. Marinate the beef: 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 2 tbsp of cooking oil in a heavy-bottomed pot. Add cumin seeds, cinnamon stick, and bay leaves. Let them sizzle for a few seconds.
  3. Sauté onions and garlic: Add chopped onions and cook until translucent (about 5 minutes). Add garlic and sauté for 1-2 minutes until lightly browned.
  4. Add tomatoes: Stir in chopped tomatoes and cook until they soften and release their juices.
  5. Cook the beef: Add marinated beef chunks to the pot along with ground spices (chili powder, turmeric, coriander powder, and garam masala). Stir well and cook for 1-2 minutes until the beef begins to brown.
  6. Add water: Pour in 2 cups of warm water (or enough to cover the beef) and stir. Add salt to taste.
  7. Simmer: Lower the heat, cover the pot, and simmer for 1 hour, stirring occasionally. Add more water if needed.
  8. Garnish and serve: Once the beef is tender, stir in chopped coriander. Serve with basmati rice, naan, or chapati.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days. This curry also freezes well for up to 3 months.
  • For extra heat, add fresh green chilies, red pepper flakes, or more chili powder.
  • Vegetarian? Replace the beef with tofu, paneer, or vegetables like cauliflower and potatoes.
  • For a richer curry, add coconut milk or heavy cream towards the end of cooking.

Nutrition

Find it online: https://cheftinaskitchen.com/indian-beef-curry-recipe/