Indian beef curry. Succulent meat and aromatic spices combine to create the ultimate curry full of flavor and deliciousness. Bring on the cooler weather with a comforting bowl of this curry served with fragrant rice. Clearly, the best way to showcase the unique taste of an authentic curry.
When autumn (fall) arrives, one of my favorite sights are the trees and footpaths covered in pretty leaves. I really love the different shades of yellows and oranges, and diving deep in the beauty of this natural wonder is the best way to unwind and relax.
The slight chill in the air also divert my attention to comfort foods that can warm you inside out. Ending the day with a delicious hearty meal featuring this Indian beef curry is just perfection.
The secret to the perfect beef curry is allowing the beef pieces to cook in a delectable masala sauce and let them absorb the flavors. Not sure how to make the best Indian style beef curry? Come on, let’s start cooking.
I want to share with you two ways of making this curry – in pressure cooker and on stovetop. To be honest, I prefer the first method in which the meat is cooked quickly making them really soft and succulent. If you want to cook slowly, the latter stovetop method is the way to go. Either way, this Indian beef curry is going to be super delicious .
First, quick and easy pressure cooker method. Add the diced beef along with ground spices, ginger, garlic and onions. Don’t forget salt and pepper. Cook for about 5-6 whistles. The meat pieces need to be cooked through with a melt-in-mouth texture. Do not add water as water from the meat will create a very thick sauce.
While meat is getting cooked in the pressure cooker, make a spicy rich sauce comprising of few dried spices, ground spices and onions. I have also added some fresh coconut slices, but it’s totally optional in this recipe. The cooked beef along with the gravy or sauce goes into this spicy rich sauce making the most delicious Indian beef curry.
For stovetop method, make the sauce first and then cook beef in the sauce slowly. This method will require a longer cooking time, but it’s the best option if you don’t own a pressure cooker. Both methods of cooking will give you perfectly cooked and delicious curry with lots of flavor.
I have to say, this Indian beef curry makes for the perfect side dish for your next meal.
MORE BEEF RECIPES
With succulent meat cooked in aromatic spices, this Indian style beef curry is the perfect side dish for ushering in the cooler weather. Authentic, easy to make melt-in-your-mouth beef curry to tantalize your tastebuds! Rich, flavorful and comforting beef korma curry made with homemade korma paste to serve with your favorite parathas, naan, rotis or flavored rice Creamy beef stroganoff with mushrooms and dijon mustard. Perfectly delicious comfort food, ready in less than 30 minutes!Indian Beef Curry
Ingredients
Cook beef:
Tempered spices to add to beef curry:
Instructions
Cook beef:
Tempered spices to add to beef curry:
Nutrition Information
Yield
4
Serving Size
1
Amount Per Serving
Calories 299Total Fat 20gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 13gCholesterol 33mgSodium 1330mgCarbohydrates 30gFiber 4gSugar 7gProtein 10g More Beef Recipes
Looking yummy and delicious. Thanks for sharing
This was outstanding! The flavours are amazing. I prepared exactly as directed.
Great recipe! My family loved it and I will be making this for dinner again.
Hi Nish, how much water do you use
About 1 1/2 cups just enough to cover the beef. Hope that helps!
Hi Nish.
I would love to cook this meal in my pressure cooker, but it is an electric one.
I’m not sure what 5 or 6 whistles means.
Does it mean 5 minutes in my electric pressure cooker?
I have been so excited to find your website. All of your recipes look and sound amazing.
I hope you will be able to clarify the times for my cooker.
Kind regards
Julie
Hi Julie,
If you have an instant pot, cook the beef for about 20-25 minutes. Hope that helps!
Thank you! I wondered how to use my instantpot
Mustard Seeds are listed in the ingredients for the Tempered Spice but are not mentioned in the method. Are they supposed to go in with the Cinnamon Stick and Bay Leaves?
Hi Allen,
You’ll need to splutter the mustard seeds before you add in bay leaves & cinnamon stick. Thanks.
Hi Nish
I’d love to cook this but I don’t have a slow cooker so I need to do on the stovetop – but I am totally confused !!
You say to cook meat in the sauce – what is the sauce ? Is it the tempered spices ? If not, when do you add the tempered spices ?
Hi Jane,
First, you’ll need to cook the beef along with 1/2 cup sliced onion, 3 garlic cloves, chopped, 1” fresh ginger, chopped, 1/2 tsp ground turmeric (turmeric powder), 1 tbsp ground coriander (coriander powder), 1 tbsp garam masala,1 tsp red chili powder, 1/4 cup coconut slices (optional) and salt to taste. You can seal the beef if you like before adding the other ingredients.Keep this aside while you make the tempered spices.
Second, you make the tempered spices with a rich sauce and then add the cooked beef to it.
Hope that helps!
Just seen this … many thanks Rose
Ok so I’ve cooked the tempered spices .mmmmm … and yes I’m assuming this is the sauce to now cook the beef in … question is … do I now add the beef PLUS all the other ingredients listed in the BEEEF CURRY section as well ie
1/2 cup sliced onion (even though it’s not sautéed ?)
3 garlic cloves, chopped
1” fresh ginger, chopped
1/2 tsp ground turmeric (turmeric powder)
1 tbsp ground coriander (coriander powder)
1 tbsp garam masala
1 tsp red chili powder
1 kg gravy or chuck steak (or braising steak), cut into 2.5 cm cubes … again even though it hasn’t been sealed ?
1/4 cup coconut slices (optional)
Salt to taste
MANY THANKS NISHI
Made this tonight and it was excellent! Thanks for the recipe??
Only thing I would maybe adjust next time is adding some tomato or a bit of tomato paste. Have you ever tried making it this way?
Thanks Sanjay. I’ll definitely try this with tomatoes next time.
This is one good curry. Growing up with parents born in Bombay, I’m no stranger to tasty curries but this is up there. We cooked the Beef in a cast iron dish on the Stove for just shy of 2 hours and added a pinch of tomato purée in the temper stage. Great recipe, will definitely cook again and again!!
Brilliant recipe!
Just what I needed n we loved it! Will def make again!
Thanks ?
Hi Nisha, in a standard pressure cooker (one that goes on top of our gas stovetop flame burner) are you suggesting 25 mins with NO added water?
Hi Brent,
The instruction given in the recipe is for Indian style pressure cooker that makes whistles. But for stove top pressure cookers that do not whistle, you will need to add about 2 cups water and cook for 20-25 minutes. Don’t forget to check the manufacturer’s instructions. If the sauce is too thin, simmer, uncovered, until you get a thick sauce. Hope that helps!
Hi Nish, when adding the beef to the tempered spice sauce do I include the liquid etc that the beef was cooked in or just the pieces of beef?
Thanks v much,
Hi Fran,
You’ll need to add the beef pieces as well as the sauce. Thanks!
Hi Nish, is it ok to add coconut milk to this to cool the spice heat?
Yes, it’ll be delicious!
The indian beef curry with the sauce, is the best thing i have ever eaten, thanks a lot for this amazing recipe!!!!!
How many does this serve??
4 – 5 people
Hello I’m going to make this tomorrow night.
I think it’s all straight forward but want to clarify
For stove top I do the first steps and then I make the tempered spices it says to add some water, how much would that be? then do I add the whole other pots worth of beef and liquid?
Thank you
Hi Chloe,
You’ll need to add enough water to cover the beef. You can add more water later if needed. And yes, beef with liquid goes into the final curry. Hope that helps!
Great recipes thank you. For the Beef Korma I used top round. I braised the beef separate for 1 hour. Then I cooked it together with the paste for 30 minutes. Very tender and delicious.
Am I supposed to remove the mustard seeds and cinnamon stick after heating them?
And how much water is needed for the tempered part?
You can remove the cinnamon stick if you like. And for the tempering part, do not add any water as the spices are tempered in oil. Hope that helps!
This was an excellent recipe, thank you. I’m not a meat eater, but I cook for a bunch of them – and they were very happy. I think people got confused because they aren’t used to tempering spices in oil (tarka) and adding them to the final dish. As soon as the beef was browned, I added the main “sauce” ingredients and simmered on the stovetop for about an hour. When the beef was cooked well, I made the tarka and added it just before serving.
My only recommendation is to add the cinnamon stick to the beef as it cooks in its sauce. The chemical that creates the cinnamon needs time to release from the spice. Regardless, it was a big hit and was easy to make.
This is an amazing recipe, made it for the extended very Italian family and they loved it!! Thank you so much for sharing, can’t wait to try your other recipes.
I made this last week. Putting the ingredients on my shopping list for next week. This recipe is so delicious. I cannot say enough good things. Thank you!
Hi I am making this now. It smells delicious I’m very excited. I’m just wondering do I cook the beef separately then add to the tempered spices last and cook for few more minutes then? Thank you
Yes! 🙂
I don’t have cinnamon sticks can I use ground cinnamon ?
Yes! 🙂
I have bought diced beef from supermarket, not gravy beef.is this ok to use or will it be too tough ?
Even though gravy beef is the right cut to make this curry, you can also use other cuts cooked until tender. The beef pieces will absorb the moisture from the sauce making them very soft. 🙂
Hello Nish! I was wondering, I only have curry powder and garam masala at the moment. Can I use just the curry powder since it already has some of the spices in it? Thank you!
Yes you can:)
Thank you very much for sharing, looks delicious! 🙂
If I want to prep the curry in advance (2/3 hours), should I add the tempered spices later or finish the curry and reheat?
You can add the tempered spices later just before serving to make it more flavorful! 🙂
Still a bit confused with the stove top method….this is what I understand from reading the recipe and the comments.
1. I am basically making the base curry on the stove stop per the intersections in the first section with the addition of enough water to cover the beef…this cooks for about an hour
2. The tempered spices are prepared just before the curry is served and added the the base curry I have just made, correct?
I only have 1lb of stewing beef, so I will need to halve everything in the recipe, correct?
ALSO, I WOULD LIKE TO,ADD POTATOES…WHEN WOULD I DO THAT?
Thanks!
In the tempered spice section how much water is required. Os is it the water from the pressure cooker
It’s water from the presure cooker. However, you can add more water if the sauce is too thick. 🙂
Cooked this delicious beef curry tonight! My brother is not a curry-lover but this one he loved and ate every morsel. Thanks so much Rose for the recipe.
We made this for dinner and it was one of the most delicious beef curries we’ve eaten! Thanks for sharing the recipe. It’s simple yet extremely flavourful and now part of our repertoire!