Beef and potato curry. Who knew succulent beef curry makes an amazing combo with tender potatoes? This recipe is a true classic, and I definitely plan to add this cozy dish to my winter dinner rotation. Simmer beef and potatoes in lip-smacking coconut based sauce, and let them absorb the flavors to really bring out the flavors and steal the show.
Undeniably, beef and potatoes make a great combo, and it’s always been a favorite even for special occasion and holiday dinners. I’m talking steaks, grilled meat and roasts paired with mashed, roasted, fried and all things potatoes. And while you love to whip up these two amazing ingredients in all sorts of dishes, incorporating them into a curry is just another level of flavor and deliciousness.
The key to making the perfect curried beef and potatoes is finding the right ratio of ingredients. In simple terms, balance out the flavors with the right amount of beef and potatoes. You can use the spices to add the basics to the cozy curry, and then stir in a generous splash of coconut milk.
Key Ingredients In Beef And Potato Curry
- Beef - Gravy or chuck steak is ideal in this recipe, however, you can substitute it with lamb, pork or chicken.
- Potatoes - Cut them into cubes, and add them towards the end of cooking process.
- Spices - They form the base of this curry, and it includes turmeric, cumin, fennel, coriander and garam masala.
- Coconut milk - It adds to the richness of the sauce.
How To Make Beef And Potato Curry
Make the sauce - The recipe starts with browning sliced onions, and sautéing ginger, garlic and green chilies. The spices go in next followed by sautéing tomato paste. To make the sauce rich and creamy, you’ll also need to add coconut milk.
Make the curry - After simmering the sauce for about 5 minutes, add beef. Let the beef cook for about an hour, and then add in potatoes. Cook this for another 30 minutes, and finish with half a teaspoon of garam masala and chopped coriander (cilantro) leaves.
Beef And Potato Curry
Ingredients
- 1 tablespoon oil
- 1 cup sliced onions
- 3 garlic cloves chopped
- 1 - inch ginger chopped
- 1 green chili chopped
- ½ teaspoon ground turmeric
- 1 teaspoon ground fennel
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 and ½ teaspoons garam masala
- 2 tablespoons tomato paste
- 200 g canned tomatoes or 3 fresh tomatoes, chopped
- ½ cup coconut milk
- ½ cup water
- 700 g gravy or chuck steak or braising steak, cut into 2.5 cm cubes
- 400 g potatoes cut into cubes
- ¼ cup chopped coriander cilantro leaves
- Salt and pepper to taste
- Chopped coriander cilantro leaves, to garnish
- Naan or rice to serve
Instructions
- Heat oil in a large frying pan or skillet over medium-high heat.
- Add onions. Cook, stirring occasionally, for about 2-3 minutes or until browned.
- Add garlic, ginger and green chilies. Sauté, stirring occasionally, for about 2 minutes or until fragrant.
- Add ground turmeric, ground fennel, ground cumin, ground coriander and 1 teaspoon garam masala. Sauté, stirring, for about 1 minute or until aromatic.
- Add tomato paste. Sauté, stirring occasionally, for about 2 minutes.
- Add tomatoes, coconut milk and water. Stir to combine. Simmer for about 4 minutes.
- Add beef. Stir to combine. Bring to a boil.
- Cover with a lid. Simmer for about 1 hour. Add more water if required.
- Add potatoes. Stir to combine. Cook, covered, for another 30 minutes.
- Add ½ teaspoon garam masala and chopped coriander (cilantro) leaves.
- Heat through.
- Garnish with more coriander (cilantro) leaves.
- Serve with naan or rice.
- Make This In Slow Cooker:Heat oil in a large frying pan over medium-high heat. Cook the beef, in 2 batches, for 3 minutes each side or until golden. Transfer to the slow cooker. Add onions, garlic, ginger and green chilies to the pan. Sauté, stirring, for about 2 minutes or until onions are browned. Transfer to the slow cooker. Add spices, tomatoes, tomato paste, water, beef and coriander (cilantro) leaves. Stir to combine. Season with salt and pepper. Cover and cook for 3 hours on high or 3 hours on low or until beef is tender. Stir in potatoes and coconut milk. Cook for a further 30 minutes. Garnish with coriander (cilantro) leaves. Serve with naan or rice, if you like.
- Make This In Instant Pot:With the instant pot on sauté mode, heat oil. Add onions, and cook, stirring occasionally, for about 2-3 minutes or until browned. Add garlic, ginger and green chilies. Sauté, stirring, for few seconds or until fragrant. Add turmeric, fennel, cumin, coriander and 1 teaspoon garam masala. Cook, stirring, for a few seconds. Add tomato paste, tomatoes, water, beef, potatoes and coriander (cilantro) leaves. Stir to combine. Season with salt and pepper. Cover with lid. Cook on high pressure for 20 minutes. Let the pressure release naturally. Open the lid. Change the setting to saute mode. Stir in coconut milk. Simmer for 5 minutes. Garnish with coriander (cilantro) leaves.
Video
Notes
- Beef - Substitute beef with chicken, lamb or pork. Make sure to adjust the cooking time.
Nutrition
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Check out more classic Indian beef curry recipes:
- Indian Beef Curry - The classic version of the curry.
- Beef Coconut Curry - The undeniable combo of meat and coconut in a curry.
- Bombay Beef Curry - One of the classic curries.
- Beef Madras - This version features the classic South Indian spices.
- Beef Korma - Make your favorite takeaway at home.
- Beef Vindaloo - Make the classic curry with beef.
Janice says
Fabulous
Grace says
This recipe was a hit with my family! Had to set it to 8 servings so it would be enough 🙂
Sean says
Absolutely loved cooking this very tasty