Spicy Indian Beef Curry
Dive into the bold, aromatic flavors of this **Spicy Indian Beef Curry**, a hearty dish that combines tender beef chunks simmered to perfection in a richly spiced, tomato-based gravy. Infused with an enticing blend of traditional spices like garam masala, coriander, cumin, and cardamom, this recipe captures the essence of authentic Indian cuisine. A finishing touch of yogurt adds creaminess, while optional green chilies bring an extra kick of heat for spice lovers. Perfectly suited for family dinners or special gatherings, this comforting curry pairs beautifully with steamed basmati rice, naan, or roti. Whether you're a fan of bold spices or simply seeking a satisfying dinner option, this recipe delivers an unforgettable taste experience with every bite.
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Recipe Information
Ingredients
- 500 grams beef (stew meat or chuck, cut into bite-sized pieces)
- 2 medium onion (finely chopped)
- 3 medium tomatoes (pureed)
- 4 cloves garlic (minced)
- 1 tablespoon ginger (grated)
- 2 tablespoons ghee or vegetable oil
- 1 teaspoon cumin seeds
- 2 teaspoons coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 teaspoon paprika
- 1 small piece cinnamon stick
- 3 pods green cardamom pods
- 1 leaf bay leaf
- 250 milliliters water
- 4 tablespoons plain yogurt
- 2 tablespoons fresh cilantro (chopped)
- 1 teaspoon salt
- 2 chilies optional green chilies (slit for extra heat)
Instructions
Heat the ghee or vegetable oil in a large, heavy-bottomed pot over medium heat.
Add the cumin seeds, cinnamon stick, green cardamom pods, and bay leaf. Sauté for 30 seconds until aromatic.
Add the chopped onions and cook until golden brown, stirring occasionally (about 10 minutes).
Stir in the minced garlic and grated ginger and cook for 1-2 minutes.
Add the turmeric powder, coriander powder, red chili powder, paprika, and salt. Mix well and cook for 1 minute to let the spices bloom.
Add the beef pieces and cook for 5-7 minutes until they are browned on all sides.
Pour in the pureed tomatoes, mix well, and cook for another 5 minutes until the oil starts to separate from the tomato mixture.
Stir in the yogurt one tablespoon at a time, ensuring it is fully incorporated before adding more.
Add the water and bring the mixture to a gentle boil.
Reduce the heat to low, cover the pot, and simmer for 60-75 minutes, stirring occasionally until the beef is tender.
Stir in the garam masala and optional green chilies in the final 5 minutes of cooking.
Adjust salt to taste. Garnish with fresh cilantro before serving.
Nutrition Facts
Calories |
1756 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.0 g | 169% | |
| Saturated Fat | 58.3 g | 292% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 2751 mg | 120% | |
| Total Carbohydrate | 50.9 g | 19% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 19.9 g | ||
| Protein | 105.8 g | 212% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 365 mg | 28% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 2667 mg | 57% | |
*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.
