Description
This Indian Beef Curry is a fragrant, slow-simmered masterpiece infused with warm spices, tender beef chunks, and a rich tomato-onion base. With aromatic garlic, cumin, and garam masala layered into each bite, it’s a comforting dish perfect for cozy nights or an exotic dinner twist.
Ingredients
600 grams beef, cut into medium chunks
2 onions (shallot or brown), finely chopped
2 large vine-ripened tomatoes, diced
2 tablespoons garlic, grated or paste
A handful of fresh coriander, roughly chopped
4 to 5 tablespoons cooking oil, ghee, or unsalted butter
1 teaspoon salt, or to taste
2 cups warm water, or enough to cover the beef
For the Marinade:
½ teaspoon chili powder
½ teaspoon turmeric powder
½ teaspoon garam masala
1 tablespoon fresh ginger, grated or paste
1 teaspoon cooking oil
1 teaspoon salt, or to taste
For the Spices:
1 teaspoon chili powder
1 teaspoon turmeric powder
1 teaspoon garam masala
½ teaspoon coriander powder
1 cinnamon stick
3 to 4 bay leaves
1 teaspoon cumin seeds
Instructions
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Place the beef chunks in a bowl. Add the salt, chili powder, turmeric powder, garam masala, ginger, and oil. Mix well and let it marinate for at least 15 minutes while preparing other ingredients.
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Heat oil or ghee in a large, heavy-bottomed pot over medium heat. Add cumin seeds, the cinnamon stick, and bay leaves. Allow the spices to release their aroma for about 30 seconds.
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Add the chopped onions and sauté until golden and softened, about 5–7 minutes. Stir in the garlic paste and cook for another 1–2 minutes until lightly browned.
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Add the tomatoes and cook until soft and broken down into a thick sauce, about 5 minutes.
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Add the marinated beef to the pan. Sprinkle in the chili powder, turmeric, coriander powder, and garam masala. Stir well to coat the meat in the spices.
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Pour in the warm water and stir to combine. Cover the pot and simmer on low heat for about 1 hour, or until the beef is tender. Stir occasionally and add more water if necessary.
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Once the curry is thick and the beef is fork-tender, season with additional salt if needed. Stir in chopped fresh coriander just before serving.
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Serve hot with steamed basmati rice, naan, or chapati.
Notes
For a deeper flavor, marinate the beef for up to 1 hour or overnight.
This dish can also be made in a slow cooker on low for 6–7 hours.
Add green chilies for an extra kick if desired.
Leftovers taste even better the next day and can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian