Description
A rich and flavorful Indian Beef Curry featuring tender beef simmered in a spiced tomato and yogurt-based gravy with whole spices and garam masala. This comforting dish is perfect for a hearty meal and yields approximately six servings.
Ingredients
Scale
Beef and Marinade
- 2 lbs beef stew meat, cubed
- 1/2 cup plain yogurt
Spices and Seasonings
- 1 tablespoon garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon cinnamon
Produce
- 2 onions, finely sliced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tomatoes, pureed
Other Ingredients
- 2 tablespoons vegetable oil
- Fresh parsley for garnish
Instructions
- Prepare the Base: Heat 2 tablespoons of vegetable oil in a heavy-bottomed pot over medium heat. Add the finely sliced onions and sauté them until they turn golden brown, which imparts rich flavor and sweetness to the curry.
- Add Aromatics: Stir in the minced garlic and ginger, and cook for 1 to 2 minutes until fragrant. This step builds the foundation of the curry’s aroma and taste.
- Sear the Beef: Increase the heat to medium-high and add the cubed beef to the pot. Sear the meat on all sides for approximately 5 to 7 minutes until it is nicely browned, locking in the juices and enhancing the depth of flavor.
- Add Tomatoes and Spices: Pour in the pureed tomatoes and sprinkle in garam masala, turmeric, chili powder, ground coriander, ground cumin, and cinnamon. Stir well to coat the beef evenly with the spice mixture, allowing the flavors to meld.
- Incorporate Yogurt: Reduce the heat to low and mix in the plain yogurt carefully to add creaminess and balance the spices in the gravy.
- Simmer the Curry: Cover the pot with a lid and let the curry simmer gently on low heat for at least 90 minutes. This slow cooking makes the beef tender and allows the spices to infuse deeply into the meat and sauce.
- Finish and Serve: Once the beef is tender and the sauce has thickened to your liking, garnish the curry with fresh parsley before serving. Enjoy it hot with steamed rice or Indian breads such as naan or roti.
Notes
- For extra heat, increase chili powder or add fresh chopped green chilies.
- If you prefer a thicker gravy, simmer uncovered for the last 15 minutes to reduce the liquid.
- You can substitute beef stew meat with lamb for a slightly different flavor profile.
- Use full-fat yogurt to avoid curdling when added to the hot curry.
- Leftovers taste even better the next day as the flavors continue to develop.
