Mughlai Beef Curry Mughlai Frezi
Dive into the luxurious flavors of Mughlai Beef Curry Mughlai Frezi, a traditional royal dish that exudes rich, aromatic spices and creamy decadence. This hearty curry features tender chunks of beef slow-cooked to perfection in a velvety sauce made with pureed tomatoes, whisked yogurt, and a luscious almond paste. Infused with warm notes of garam masala, cumin, and coriander, this dish is balanced beautifully with the tangy freshness of cilantro and a hint of heat from slit green chilies. Perfectly paired with naan, paratha, or steamed rice, this Mughlai masterpiece is the ultimate comfort food for lovers of Indian cuisine. With its elegant blend of textures and bold flavors, it’s a show-stopper for special occasions or an indulgent family dinner.
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Recipe Information
Ingredients
- 500 grams Beef (boneless, cubed)
- 2 medium Onions (finely sliced)
- 3 medium Tomatoes (pureed)
- 100 grams Yogurt (full-fat, whisked)
- 1 tablespoon Garlic paste
- 1 tablespoon Ginger paste
- 2 pieces Green chilies (slit lengthwise)
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 2 teaspoons Coriander powder
- 1 teaspoon Garam masala
- 10 pieces Almonds (blanched and ground into a paste)
- 3 tablespoons Cooking oil or ghee
- 2 tablespoons Fresh cilantro leaves (chopped, for garnish)
- 1 teaspoon Salt
- 250 milliliters Water
Instructions
Heat the oil or ghee in a large, heavy-bottomed pan over medium heat.
Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
Add the sliced onions and sauté, stirring frequently, until golden brown, about 8-10 minutes.
Stir in the ginger paste, garlic paste, and slit green chilies, and cook for 1-2 minutes until aromatic.
Add the turmeric powder, red chili powder, coriander powder, and salt. Mix well.
Add the beef cubes and cook for 8-10 minutes, stirring occasionally, until the meat is lightly browned and coated in the spices.
Stir in the pureed tomatoes and cook for 5-7 minutes until the oil starts to separate from the mixture.
Lower the heat and add the whisked yogurt gradually, stirring continuously to ensure it doesn’t curdle.
Add the almond paste and mix well to incorporate it into the curry base.
Pour in the water, cover the pan with a lid, and let the curry simmer over low heat for 30-35 minutes, or until the beef is tender and the gravy thickens. Stir occasionally to prevent sticking.
Sprinkle garam masala over the curry, mix well, and let it cook for another 2-3 minutes.
Garnish with chopped cilantro leaves and serve hot with naan, paratha, or steamed rice.
Nutrition Facts
Calories |
2090 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.0 g | 208% | |
| Saturated Fat | 49.5 g | 248% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 3729 mg | 162% | |
| Total Carbohydrate | 64.8 g | 24% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 20.8 g | ||
| Protein | 113.8 g | 228% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 452 mg | 35% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 3013 mg | 64% | |
*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.
