Beef korma. Whether you’re entertaining or whipping up a casual dinner, you can’t go past this spicy, rich and comforting curry made with homemade korma paste. Enjoy it with your favorite parathas, rotis or flavored rice to create the ultimate meal.
As I write this, the sun is shining bright outside and the pretty spring blooms are dancing in the breeze. Honestly, I absolutely love warm sunny days, but the slight chill in the evening air is my current excuse to create more comforting meals for dinner.
A few weeks ago, I shared the Indian style beef curry that’s perfect to warm your soul inside out. Today’s recipe is all about this beef korma curry featuring homemade korma paste as the base ingredient making this curry rich and flavorful.
Start with beef stir fried in ghee until it’s browned. The idea is to seal the beef pieces to lock in moisture. Again, ghee can be replaced with oil, but ghee gives it another level of taste and flavor. Once the beef pieces are sealed, remove from pan and transfer to a plate.
Now, reduce the heat to medium, and brown some onions followed by frying the korma paste. The korma paste which forms the base of this curry is a flavorful combo of cumin seeds, coriander seeds, ground turmeric, garam masala, ginger, garlic, desiccated coconut, tomato purée, cashew nuts and coriander (cilantro) leaves.
The next step in creating this beef korma is making a rich sauce with yogurt and a little water. The browned beef goes in next. Add a sprinkle of coriander (cilantro) leaves and cook beef until tender. This will take about an hour.
To speed up the cooking process, transfer the curry to a pressure cooker and cook for about 6-7 whistles.
I love this beef korma curry garnished with plenty of coriander (cilantro) leaves and fried cashew nuts. This curry pairs well with naan, roti or flavored rice.
More korma curry recipes:
- Indian Chicken Korma
- Mutton Korma
- Mushroom Korma
- Veg Korma | Mixed Vegetable Kurma
- Lamb Korma
- Easy Vegan Chickpea Korma
Beef Korma
Rich, flavorful and comforting beef korma curry made with homemade korma paste to serve with your favorite parathas, naan, rotis or flavored rice
Ingredients
- 2 tablespoons ghee (or oil)
- 1 kg beef (gravy or chuck), cut into 3cm pieces
- 1 cup chopped onions
- 1/4 cup korma paste (Recipe link just below this recipe)
- 1 cup water
- 1 cup yogurt
- 1/4 cup chopped coriander (cilantro) leaves
- Salt to taste
- Coriander (cilantro) leaves, fried cashew nuts, to garnish
Instructions
- Make korma paste according to recipe instructions. Recipe here. Set aside.
- Heat ghee in a large frying pan over high heat. Add beef and cook, turning often, for 4-5 minutes or until lightly browned. Remove beef from the pan. Set aside.
- Reduce heat to medium. Add onions. Cook, stirring, for 2-3 minutes or until onions are browned. Add korma paste. Sauté, stirring, for one minute or until fragrant.
- Add water, yogurt, coriander (cilantro) leaves and browned beef. Season with salt. Stir to combine. Bring to the boil. Simmer, covered, for one hour or until beef pieces are tender.
- Alternatively, cook beef in a pressure cooker for about 6-7 whistles. Garnish with coriander (cilantro) leaves and fried cashew nuts.
Notes
- You can substitute beef with your favorite protein if you like
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 861Total Fat 58gSaturated Fat 24gTrans Fat 0gUnsaturated Fat 26gCholesterol 241mgSodium 365mgCarbohydrates 10gFiber 1gSugar 7gProtein 71g
***Click here to get korma paste recipe
More Korma Recipes
Homemade korma curry paste to create the perfect korma curry.
This lamb korma is extremely delicious and flavorful.
This veg korma featuring veggies cooked in a rich and thick sauce will be a winner at your dinner table
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What a beautiful looking korma! A perfect side dish for Indian breads.
Can I use mint leaves instead of Coriander leaves
Yes you can, but add only a small amount as it has a stronger flavor.
Can this be frozen?
And can the korma paste alone be frozen?
Yes, both the curry and korma paste can be frozen
Hi Nish
Can I use the slow cooker once I brown the meat and simmer the paste?
Yes, you can! 🙂