Description
Indian Beef Curry is a slow-cooked, aromatic dish featuring tender beef in a richly spiced sauce made with onions, tomatoes, and coconut milk or yogurt. Perfect with rice, naan, or roti, it’s a comforting meal bursting with authentic Indian flavors.
Ingredients
- 2 lbs beef stew meat, cut into chunks
- 2 tbsp vegetable oil or ghee
- 2 large onions, finely chopped
- 4 cloves garlic, minced
- 2 tbsp fresh ginger, grated
- 3 large tomatoes, chopped (or 1 can diced tomatoes)
- 1 cup coconut milk or plain yogurt
- 2 tbsp curry powder or garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric powder
- 1/2–1 tsp chili powder or cayenne pepper (to taste)
- 1 cinnamon stick (optional)
- 2 bay leaves
- Salt, to taste
- Fresh cilantro, for garnish
Instructions
- Heat oil or ghee in a large pot over medium heat.
- Add onions and cook until golden brown, about 8–10 minutes.
- Stir in garlic and ginger; cook for 1–2 minutes until fragrant.
- Add curry powder, cumin, coriander, turmeric, chili powder, and cinnamon stick. Cook for 1 minute to release flavors.
- Add beef chunks and brown on all sides.
- Stir in tomatoes and cook until they break down, about 5 minutes.
- Pour in coconut milk or yogurt, add bay leaves, and stir to combine.
- Reduce heat to low, cover, and simmer for 1½–2 hours, stirring occasionally, until beef is tender.
- Season with salt to taste and garnish with fresh cilantro before serving.
Notes
For extra spice, add fresh green chilies or more chili powder.For a tangier curry, increase the tomatoes.To make creamier, add extra coconut milk or heavy cream.Can be made in an Instant Pot: cook on high pressure for 35 minutes.
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 5g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 105mg
