Beef Shashlik Curry
Dive into the vibrant flavors of *Beef Shashlik Curry*, a hearty and aromatic dish that combines tender beef cubes with colorful bell peppers and onions, all simmered in a rich, spiced yogurt-based marinade. This recipe features a delightful fusion of Indian-inspired spices—cumin, coriander, turmeric, and garam masala—that create a tantalizing curry infused with warmth and zest. The dish is further elevated with a touch of tomato paste, fresh garlic, and ginger for depth, while the fresh coriander garnish adds a burst of freshness to each bite. Perfect for serving with soft naan or fragrant basmati rice, this comforting and visually striking curry is ideal for family meals or entertaining guests. Simple to prepare and packed with bold flavors, *Beef Shashlik Curry* is your go-to recipe for a truly satisfying culinary experience.
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Recipe Information
Ingredients
- 500 grams Beef cubes
- 1 large Red bell pepper
- 1 large Green bell pepper
- 1 large Onion
- 4 pieces Garlic cloves
- 1 inch Ginger root
- 120 ml Yogurt
- 2 tablespoons Lemon juice
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 3 tablespoons Vegetable oil
- 2 tablespoons Tomato paste
- 2 tablespoons Fresh coriander leaves
- 250 ml Water
Instructions
In a large bowl, combine yogurt, lemon juice, cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Mix well.
Add the beef cubes to the marinade, coating them evenly. Cover and refrigerate for at least 1 hour, preferably overnight for more flavor.
Prepare the vegetables by cutting the red bell pepper, green bell pepper, and onion into 1-inch pieces.
Finely chop or grate the garlic and ginger.
In a large pan, heat 2 tablespoons of vegetable oil over medium heat. Add the marinated beef and cook until lightly browned on all sides, around 8-10 minutes. Remove beef from the pan and set aside.
In the same pan, add remaining 1 tablespoon of oil. Add the chopped garlic and ginger, frying for 1-2 minutes until golden and fragrant.
Add the tomato paste to the pan, stirring for 2-3 minutes until it darkens slightly.
Add the cut vegetables (red and green bell peppers, onion) to the pan and sauté for about 5 minutes until they begin to soften.
Return the browned beef to the pan, stirring to combine with the vegetables and tomato paste.
Add garam masala and 250 ml of water. Stir well, cover, and let it simmer for 20 minutes, stirring occasionally to ensure it doesn’t stick to the pot.
Check for seasoning and adjust salt if necessary. The curry should have a thick, rich sauce coating the beef and vegetables.
Garnish with fresh coriander leaves before serving.
Serve hot with basmati rice or naan.
Nutrition Facts
Calories |
1923 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.2 g | 153% | |
| Saturated Fat | 37.4 g | 187% | |
| Polyunsaturated Fat | 25.4 g | ||
| Cholesterol | 458 mg | 152% | |
| Sodium | 2849 mg | 124% | |
| Total Carbohydrate | 64.2 g | 23% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 32.8 g | ||
| Protein | 146.1 g | 292% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 509 mg | 39% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 3449 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
