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Indian Beef Curry

Indian Beef Curry
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Get ready for the coziest meal of your life! This rich and aromatic Indian Beef Curry features melt-in-your-mouth tender beef simmered in a deeply spiced gravy. It’s the ultimate comfort food, surprisingly simple to make, and perfect for any night of the week.

Ingredients

Scale

For the Beef Marinade:

  • 600g beef (chuck or brisket), cut into 1.5-inch cubes
  • 1 tbsp ginger, finely grated
  • 1 tsp salt
  • 1 tsp cooking oil
  • ½ tsp chili powder
  • ½ tsp turmeric powder
  • ½ tsp garam masala

For the Curry:

  • 4–5 tbsp cooking oil or ghee
  • 1 tsp cumin seeds
  • 1-inch cinnamon stick
  • 3–4 bay leaves
  • 2 onions, finely chopped
  • 2 tbsp garlic, finely grated
  • 2 large tomatoes, chopped
  • 1 tsp chili powder
  • 1 tsp turmeric powder
  • 1 tsp garam masala
  • ½ tsp coriander powder
  • 2 cups warm water
  • Salt to taste
  • A handful of fresh coriander, chopped, for garnish

Instructions

  1. Marinate the Beef: In a bowl, toss the beef cubes with all the marinade ingredients (ginger, salt, oil, chili, turmeric, and garam masala). Mix well and set aside for at least 15 minutes.
  2. Bloom the Spices: Heat the oil or ghee in a heavy-bottomed pot over medium heat. Add the cumin seeds, cinnamon stick, and bay leaves. Let them sizzle for 30 seconds until fragrant.
  3. Build the Base: Add the chopped onions and cook for 7-10 minutes, stirring occasionally, until soft and golden. Stir in the garlic and cook for another minute. Add the tomatoes and cook for 5-7 minutes until they break down and the oil starts to separate from the mixture.
  4. Sear and Simmer: Add the marinated beef and sear for 1-2 minutes. Stir in the remaining ground spices (chili, turmeric, garam masala, and coriander powder) and cook for one more minute. Pour in the warm water and season with salt.
  5. Slow Cook to Perfection: Bring the curry to a boil, then reduce the heat to the absolute lowest setting. Cover and simmer for at least 1 hour, or until the beef is fork-tender. Stir occasionally.
  6. Finish and Serve: Taste and adjust the salt or spices if needed. Stir in the fresh coriander and serve hot.

Notes

  • Tips & Tricks: Don’t rush cooking the onions! Getting them soft and golden is the secret to a rich, sweet gravy. Using a heavy-bottomed pot or Dutch oven prevents the curry from scorching on the bottom.
  • Serving Suggestions: This curry is incredible with fluffy basmati rice or warm naan bread for scooping up every last bit of the gravy. A side of cool cucumber raita is a perfect complement.
  • Storage & Reheating: Leftovers are even better the next day! Store in an airtight container in the fridge for up to 4 days. To reheat, warm it gently in a pot on the stovetop. Avoid the microwave, as it can make the beef tough. This curry also freezes beautifully for up to 3 months.

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