Calcutta Beef Curry
Transport your taste buds to the vibrant streets of India with this authentic Calcutta Beef Curry, a true celebration of bold, aromatic flavors. This hearty dish features tender, succulent pieces of beef simmered in a rich, spiced gravy made with a medley of fragrant whole spices, creamy yogurt, and deeply caramelized onions. The use of mustard oil imparts a distinct depth of flavor, while garam masala and freshly chopped cilantro add the perfect finishing touch. Perfectly paired with steamed rice, buttery naan, or flaky parathas, this curry is comfort food at its finest. Whether you're exploring Indian cuisine or craving a soulful, slow-cooked meal, this recipe is a must-try for your culinary repertoire. Keywords: Calcutta beef curry, Indian beef curry, mustard oil curry, rich beef gravy, authentic Indian recipe.
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Recipe Information
Ingredients
- 500 grams Beef (boneless, cut into bite-sized pieces)
- 3 medium Onions (finely sliced)
- 2 medium Tomatoes (finely chopped)
- 100 grams Yogurt (plain, whisked)
- 2 teaspoons Ginger paste
- 2 teaspoons Garlic paste
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 2 teaspoons Coriander powder
- 1 teaspoon Cumin powder
- 1 teaspoon Garam masala
- 2 Bay leaves
- 1 small Cinnamon stick
- 3 Cloves
- 3 Green cardamom pods
- 3 tablespoons Mustard oil (or any cooking oil)
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 300 milliliters Water
- 2 tablespoons Fresh cilantro (for garnish, chopped)
Instructions
Heat mustard oil in a heavy-bottomed pan or pressure cooker until it begins to smoke, then reduce the heat.
Add bay leaves, cinnamon stick, cloves, and green cardamom pods. Sauté for a few seconds until aromatic.
Add the sliced onions and cook on medium heat, stirring frequently, until golden brown.
Stir in the ginger paste and garlic paste. Cook for 1-2 minutes until the raw smell disappears.
Add the chopped tomatoes, turmeric powder, red chili powder, coriander powder, and cumin powder. Cook until the tomatoes break down and the oil starts to separate from the mixture.
Add the beef pieces to the pan, stirring well to coat them in the spice mixture. Cook on medium-high heat for 5 minutes to sear the meat.
Lower the heat and stir in the whisked yogurt. Mix well to combine and prevent curdling.
Add salt and sugar, then pour in the water. Stir well and bring the curry to a simmer.
Cover the pan with a lid and cook on low heat for 45-50 minutes, stirring occasionally, until the beef is tender and the sauce thickens. Alternatively, pressure cook for 2-3 whistles.
Once cooked, stir in the garam masala and adjust seasoning as needed.
Garnish with freshly chopped cilantro before serving.
Serve hot with steamed rice, naan, or parathas.
Nutrition Facts
Calories |
2009 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.4 g | 192% | |
| Saturated Fat | 47.3 g | 236% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 3460 mg | 150% | |
| Total Carbohydrate | 76.0 g | 28% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 28.7 g | ||
| Protein | 144.1 g | 288% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 467 mg | 36% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 3407 mg | 72% | |
*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.
