Beef Masala. The quintessential beef curry recipe for your dinner menu. Simple, easy and delicious way to cook perfectly succulent beef coated in spiced sauce. Absolutely delish!Although “this” recipe is my go-to way to make scrumptious beef curry, there’s truly nothing like browsing through different recipes and recreating them in the kitchen. And of course, that includes traditional recipes which can be made in different ways.
So today, I am going to introduce you to a different version of your favorite Indian beef curry - beef masala. It’s all about succulent beef cooked in spicy sauce. The recipe is pretty straightforward, and super simple to make. I have also included the slow cooker and instant pot versions of the recipe.
How To Make Beef Masala
Start with sautéing beef pieces over high heat. Remove from the pan. Make sure the meat is browned on all sides to seal in the juices.
Next up, sauté some onions until browned followed by frying up minced ginger and garlic. The spices are also fried until you get a nice aroma. You’ll also need some tomato paste to add the richness to the sauce.
To make the sauce for this beef masala, pour in equal amounts of water and beef stock (broth). The beef broth will make the sauce super flavorful. Finally, the beef pieces go in and are cooked until tender.
Super flavorful beef masala to serve with rotis, naans, rice and parathas.
More Beef Recipes:
- Indian Beef Curry
- Instant Pot Beef Curry
- Indian Beef Stew
- Beef Coconut Curry
- Beef Madras
- Beef Korma
- Beef Stroganoff
Beef Masala | Video
Ingredients
- 2 tablespoons oil
- 1 kg gravy or chuck steak or braising steak, cut into 2.5cm pieces
- 1 cup chopped onions
- 1- inch ginger peeled and minced
- 2 garlic cloves peeled and minced
- ½ teaspoon ground cumin cumin powder
- 1 teaspoon ground turmeric turmeric powder
- 1 teaspoon ground coriander coriander powder
- 1 tablespoon garam masala
- 1 teaspoon or more red chili powder
- 2 tablespoons tomato paste
- 1 cup beef stock broth
- 1 cup water
- Salt and pepper to taste
- Chopped coriander cilantro leaves, to garnish
Instructions
- Heat 1 tablespoon oil in a large frying pan over high heat. Add beef. Cook beef, stirring occasionally, for 4-5 minutes or until browned on all sides. Do this in batches if needed. Remove from pan. Set aside.
- Reduce heat to medium-high. Add 1 tablespoon oil. Add onions and sauté, stirring occasionally, for 2-3 minutes or until browned.
- Add ginger and garlic. Sauté, stirring, for 1-2 minutes or until fragrant.
- Add ground turmeric, ground cumin, ground coriander, garam masala and red chili powder. Sauté, stirring, for few seconds or until fragrant.
- Add tomato paste. Sauté, stirring, for 1 minute.
- Add beef stock (broth) and water. Stir to combine. Season with salt and pepper.
- Bring to a boil. Add browned beef.
- Cover and cook for one hour.
- Garnish with coriander (cilantro) leaves.
- Serve over a bed of rice or with rotis and parathas.
Make this in slow cooker:
- After step 7, transfer the curry to slow cooker. Cover with lid. Cook for 4 hours on high or 8 hours on low.
Make this in instant pot:
- Turn on instant pot. On sauté mode, heat oil and sauté onions until browned. Add ginger and garlic. Sauté, stirring, until fragrant. Add ground turmeric, ground cumin, ground coriander, garam masala and red chili powder. Sauté, stirring, until fragrant. Add tomato paste and sauté for one minute. Add beef stock (broth) and water. Stir to combine. Season with salt and pepper. Put the lid on instant pot. Select manual mode. Set the timer for 20 minutes. When done, let the pressure release naturally for 15 minutes. Remove lid. If there’s too much sauce in the curry, you can turn on the sauté mode and cook a little longer to thicken it.
Video
Nutrition
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Stacey says
I just cooked this one in the pressure cooker and then used the saute option to thicken it up. The flavours are amazing. Thank you for putting the recipe up with all the cooking options 🙂