Indian Beef Curry

Hey friends! Welcome. Today, I want to share a recipe that is pure comfort in a bowl for me: a classic Indian Beef Curry.

If you’re dreaming of super tender beef in a thick, fragrant gravy that’s packed with spice… you’ve come to the right place.

There’s just something special about making a curry from scratch. Your kitchen starts to tell a story with smells. First, you get the sharp, fresh scent of ginger and garlic. Then the warm, earthy aroma of spices as they hit the hot oil. And finally, that rich, complex fragrance of the finished curry that makes your stomach rumble.

This recipe isn’t fancy. It’s not trying to be a restaurant dish. It’s inspired by the simple, amazing curries I grew up eating. The kind of food that just makes you feel good.

Now, you might not find beef curry everywhere in India. But in certain areas, there’s a long, wonderful history of cooking incredible beef dishes. This recipe is a nod to that tradition. The secret? Patience. We’re going to let it simmer nice and slow. This is what makes the beef so tender it practically melts.

So, go ahead and put on some tunes. Let’s cook something amazing together.

Your Curry Roadmap

Before we get started, let’s quickly go over the plan. Think of this as our game plan for a perfect curry night.

Prep and Cook Time: Set aside about 1 hour and 25 minutes.

• 10 minutes to get everything chopped and ready.
• 15 minutes for the beef to marinate (this is a key step!).
• 1 hour of simmering time.The best part? Most of this is hands-off time. You can just let the stove do its thing while your kitchen fills with the most incredible smells.

How Much Does This Make? This recipe makes enough for 4 people. But trust me, you’ll want leftovers. It’s even better the next day! If you need to make more or less, it’s super easy to adjust.

Servings	Beef	Onions	Tomatoes	Garlic	Water
2 (Halved)	300g	1	1	1 tbsp	1 cup
4 (Original)	600g	2	2	2 tbsp	2 cups
8 (Doubled)	1.2kg	4	4	4 tbsp	4 cups

A little tip from me on the spices: When you double the recipe, don’t just double the spices right away. Start with about 1.5 times the amount, then taste and add more if you need it. It’s always easier to add more spice than to take it out!

Difficulty Level: I’d call this one Easy to Medium. The steps are all very simple. The “medium” part is just having the patience to let the flavors build. If you can brown onions properly and let the curry simmer low and slow, you’ve already won half the battle.

What You’ll Need: No fancy gadgets required. The most important tool is a good, heavy-bottomed pot with a lid. A Dutch oven is perfect, but any solid pot will do. It just helps the heat spread out evenly so nothing sticks or burns on the bottom.

Make-Ahead & Meal Prep: This curry is a dream for meal prep. The flavors get even deeper and richer after a day or two in the fridge. You can totally cook the whole thing 1-3 days ahead of time. Or, to get a head start, you can chop your veggies and marinate the beef overnight.

What Goes into the Curry

Good food starts with good ingredients. Here’s what we’ll be using to build those amazing curry flavors.

The star of the show, of course, is 600 grams of beef. You want a cut that’s good for stewing, like chuck or brisket. These cuts have a bit of fat and connective tissue that breaks down during the slow simmer and makes the meat incredibly tender. I always ask my butcher to cut it into 1.5-inch cubes.

For the gravy base, also known as the masala, you’ll need:

• 2 finely chopped onions (brown or shallots are great)
• 2 large, ripe tomatoes, chopped
• 2 tablespoons of finely grated garlic
• 1 tablespoon of finely grated ginger (for the marinade)My advice? Use fresh ginger and garlic. The stuff in the jar just doesn’t have the same fresh, punchy flavor.

And now for the spices—the heart and soul of our curry.

• For the Marinade: You’ll need ½ teaspoon each of chili powder, turmeric powder, and garam masala, plus 1 teaspoon of salt.
• For the Curry: You’ll need another 1 teaspoon each of chili powder, turmeric powder, and garam masala, plus ½ teaspoon of coriander powder.
• Whole Spices: We’ll use these to flavor the oil right at the start. Grab 1 teaspoon of cumin seeds, a 1-inch cinnamon stick, and 3-4 bay leaves.

Finally, you’ll need about 4-5 tablespoons of a neutral cooking oil (like vegetable or canola), ghee, or unsalted butter. Ghee gives it a really nice, nutty flavor if you have some. You’ll also need about 2 cups of warm water and a big handful of fresh coriander for finishing.

Let’s Get Cooking: Step-by-Step

Alright, this is where the magic happens. Just follow along, and I’ll walk you through everything.

Step 1: Marinate the Beef

First up, let’s get that beef seasoned. In a bowl, mix the beef chunks with all the marinade ingredients: the ginger, salt, oil, and ½ teaspoon each of the chili, turmeric, and garam masala. Don’t be shy! Use your hands and really massage those spices into the meat. This isn’t just about flavor; the salt also helps to make the beef more tender. Let it sit for at least 15 minutes while you get everything else ready.

Step 2: Wake Up the Spices

Put your pot on the stove over medium heat and add the oil or ghee. When the oil shimmers a little, it’s ready. Toss in your whole spices: the cumin seeds, cinnamon stick, and bay leaves. This part happens fast. In about 30 seconds, they’ll start to sizzle and smell amazing. This is called “blooming” the spices, and it’s a total game-changer for flavor.

Quickly, before they get too dark, add the chopped onions. Stir them all around so they get coated in that beautiful spiced oil. Now, just let them cook for 7-10 minutes, stirring every so often. You want them to get soft and golden. Don’t rush this step! Properly cooked onions are the sweet foundation of the entire curry.

Step 3: Build the Gravy Base

Once the onions look great, add the grated garlic and cook for one more minute until you can smell it. Be careful not to let the garlic burn.

Now, add the chopped tomatoes. Stir it all up and let it cook for another 5-7 minutes. The tomatoes will break down, release their juices, and the whole mixture will start to thicken. Here’s a pro tip: look for oil separating from the mixture. You’ll see little shimmery droplets of oil on the surface. That’s the visual cue that your base is perfectly cooked and ready for the beef.

Step 4: Add the Beef and Simmer

Turn the heat up a bit and add your marinated beef to the pot. Stir it around for a minute or two to get a light sear on the outside. Then, add the rest of your ground spices: the other teaspoon each of chili, turmeric, and garam masala, plus the coriander powder. Stir for one more minute.

Pour in the 2 cups of warm water and add salt to taste. Give it all a good stir. Let the curry come to a boil, then immediately turn the heat down to the lowest possible setting. Cover the pot with the lid and let it gently simmer for at least 1 hour. This slow and low cooking is the secret to melt-in-your-mouth beef. Check it every 20 minutes or so to give it a stir and make sure it’s not sticking.

Step 5: The Finishing Touch

After an hour, your kitchen will smell incredible. It’s time for the big reveal. Take a fork and test a piece of beef. It should be tender enough to easily pull apart. If it’s still a little tough, no worries. Just put the lid back on and let it simmer for another 15-20 minutes.

Once the beef is perfect, give the gravy a final taste. Does it need a little more salt? Maybe another pinch of garam masala? Adjust it until you love it. Finally, turn off the heat and stir in that big handful of fresh coriander. Done!

Make It Your Own

One of the best things about cooking is that you can tweak things to your own taste. Here are a few ideas:

• Spice Level: This recipe is pretty mild. If you want more heat, add a chopped green chili with the garlic, or just use more chili powder. For a milder version, cut back on the chili powder and maybe stir in a spoonful of plain yogurt or coconut milk at the very end.
• Add Veggies: This curry is a great base for adding vegetables. Throw in some cubed potatoes or carrots for the last 30 minutes of simmering to make it a full one-pot meal.
• Slow Cooker Version: This is a perfect recipe for the slow cooker! Just do steps 1-4 on the stovetop, then transfer everything to your slow cooker. Cook it on low for 6-8 hours or on high for 3-4 hours.

How to Serve and Store Your Curry

You did it! Time for the best part—eating.

Serve your beef curry piping hot with some extra fresh coriander on top. It’s perfect with:

• Fluffy basmati rice to soak up all that delicious gravy.
• Warm naan bread or roti for scooping.
• A side of cool cucumber raita (a yogurt dip) to balance the richness.

Leftovers are fantastic. Store the curry in an airtight container in the fridge for up to 4 days. When you want to reheat it, do it gently in a pot on the stove. My big tip is to avoid the microwave, as it can make the beef a bit tough. This curry also freezes really well for up to 3 months.

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