Bombay beef curry. You can’t go wrong with delicious beef curry for a comforting weeknight meal. Interlaced with classic Indian spices and coconut milk, this irresistibly delicious idea is guaranteed to impress your taste buds.
It’s no secret that a good curry is synonymous with comfort and deliciousness. And to be honest, a delicious curry is not just about the ingredients that you use, it’s also about how you cook it. However, it’s not too complicated if you have the right recipe.
Bombay beef curry - a conventional yet delicious way to prepare your favorite protein. Spices and coconut milk form the backbone of this curry creating a luscious sauce for the succulent pieces of beef.
How To Make Bombay Beef Curry
Start with sautéing finely chopped onions in oil. When the onions turn golden brown, sauté green chilies, garlic and ginger. For maximum flavor, use fresh ingredients. Next, add the ground spices - turmeric, coriander and red chili powder. Give this a quick stir fry to release the aromas.
Fresh chopped tomatoes are one of the key ingredients in this recipe. Add them alongside diced beef, season and stir fry for about 3 minutes.
Once the beef pieces are lightly browned, pour in beef stock. Simmer this for about 1 and ½ hours over stove top. If you want to speed up this process of making Bombay beef curry, make this in instant pot.
You’ll need to add coconut milk to the cooked beef curry. Let it simmer for about 5 minutes to create luscious sauce.
Finally, serve this with rice, paratha, naan, and pappadums. Delicious!
More Beef Recipes:
- Indian Beef Curry
- Beef Vindaloo
- Beef Madras
- Instant Pot Beef Curry
- Beef Korma
- Beef Coconut Curry
- Beef Masala
- Indian Beef Stew
- Beef Stroganoff
Ingredients
- 1 tablespoon oil
- 1 and ½ cups finely chopped onions
- 2 garlic cloves peeled and chopped
- 1 inch fresh ginger peeled and chopped
- 1 green chili chopped
- ½ teaspoon ground turmeric turmeric powder
- 1 teaspoon ground cumin cumin powder
- 2 teaspoons ground coriander coriander powder
- ½ teaspoon red chili powder
- 3 large tomatoes chopped (or 400g canned tomatoes)
- 1 kg gravy or chuck steak or braising steak, cut into 2.5cm cubes
- 1 cup beef stock broth
- ½ cup coconut milk
- salt and pepper to taste
- steamed rice or roti or naan to serve
- chopped coriander cilantro leaves, to garnish
Instructions
- Heat oil in a large frying pan over medium high heat. Add onions. Sauté, stirring occasionally, for 2-3 minutes or until browned.
- Add garlic, ginger and green chili. Sauté, stirring occasionally, for one minute or until fragrant.
- Add ground turmeric, ground coriander and red chili powder. Sauté, stirring, for one minute.
- Add tomatoes and beef. Season with salt and pepper. Sauté, stirring, for 3 minutes or until it starts to brown.
- Add beef stock (broth). Bring to a boil. Reduce heat and simmer for 1 hour or until beef is tender.
- Stir in coconut milk. Simmer for another 5 minutes.
- Garnish with coriander (cilantro) leaves.
- Serve with rice, paratha, or naan.
Make this in Instant Pot:
- Turn on instant pot. In sauté mode, heat oil, and sauté onion. Add garlic, ginger and green chilies. Sauté for 1 minute. Add ground turmeric, ground coriander and chili powder. Sauté for 1 minute. Add beef and tomatoes. Add beef stock (broth). Season with salt. Stir to combine. Put the lid on the instant pot. Select manual mode. Set the timer for 20 minutes. When done, let the pressure release naturally for 15 minutes. Remove lid. Stir in coconut milk. On saute mode, simmer for 5 minutes. If there’s too much sauce in the curry, you can turn on the saute mode, and cook a little longer to thicken it.
Make this in slow cooker:
- After step 5, transfer the curry to slow cooker. Cover with lid. Cook for 4 hours on high or 8 hours on low. Remove lid. Stir in coconut milk. Simmer for 5 minutes.
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Nutrition
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