Calcutta Style Beef Curry
Warm your soul with the rich, aromatic flavors of Calcutta Style Beef Curry, a traditional dish that masterfully blends bold spices and tender beef. This hearty curry features succulent chunks of beef simmered in a fragrant mix of cinnamon, cardamom, and cloves, combined with a velvety yogurt-tomato base that’s spiked with turmeric, red chili, and coriander powders. Perfectly caramelized onions create a deep, savory undertone, while fresh cilantro and slit green chilies add a bright, spicy finish. Ideal for a comforting weeknight dinner or a festive gathering, this slow-cooked dish is best served with steamed basmati rice or warm naan. With its robust flavors and melt-in-your-mouth texture, this recipe is a must-try for any lover of authentic Indian cuisine!
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Recipe Information
Ingredients
- 500 grams Beef (boneless, cut into cubes)
- 3 medium Onions (thinly sliced)
- 2 medium Tomatoes (chopped)
- 2 teaspoons Ginger (grated)
- 3 cloves Garlic (minced)
- 100 grams Plain yogurt
- 4 tablespoons Vegetable oil
- 1 piece Cinnamon stick
- 4 pods Green cardamom
- 4 pieces Cloves
- 1 piece Bay leaf
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 2 teaspoons Coriander powder
- 1 teaspoon Cumin seeds
- 1 teaspoon Ground garam masala
- 2 tablespoons Fresh cilantro (chopped)
- 1 teaspoon Salt
- 300 milliliters Water
- 2 pieces Green chilies (slit)
Instructions
Heat the vegetable oil in a deep, heavy-bottomed pan or pressure cooker over medium heat.
Add the cinnamon stick, green cardamom, cloves, bay leaf, and cumin seeds. Sauté for about 30 seconds until fragrant.
Add the sliced onions and cook, stirring frequently, until golden brown (about 10-12 minutes).
Add the ginger and garlic, and sauté for 1-2 minutes until the raw aroma disappears.
Add the chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes are soft and the oil begins to separate, about 6-8 minutes.
Add the beef cubes and stir well to coat them in the spice mixture. Cook for 8-10 minutes, stirring occasionally, until the meat starts to brown.
Lower the heat and add the yogurt, stirring continuously to avoid curdling. Cook for another 5 minutes.
Pour in the water and bring the mixture to a boil. If using a pressure cooker, secure the lid and cook for 15-20 minutes on medium heat after the first whistle. If using a regular pot, cover and simmer for 1.5 hours or until the beef is tender, stirring occasionally and adding more water if needed.
Once the beef is tender, stir in the garam masala and slit green chilies. Simmer for another 5 minutes.
Garnish with fresh cilantro and serve hot with steamed rice or naan bread.
Nutrition Facts
Calories |
506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.6 g | 51% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 608 mg | 26% | |
| Total Carbohydrate | 15.6 g | 6% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 6.8 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 139 mg | 11% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 822 mg | 17% | |
*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.
