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INDIAN BEEF CURRY

Indian beef curry recipe with garam masala, coriander powder, turmeric, chilli powder, ginger, garlic, and bay leaves.

All these spices and a few more condiments are used in making this delicious, spicy beef curry.

Once you make the beef curry, pair it up with milder curry dishes to balance off the heat.

You can use any of the dishes given below to compliment the beef curry.

Indian-beef-curry

Chopping board and knife

Medium-sized cooking pan.

Large cooking pan

beef korma curry(slow-cooked Indian beef curry).

Slow-cooked Indian beef and potato curry(aloo gosht)

aloo keema recipe(ground beef and potato curry).

Black pepper beef curry(Sri Lankan)

Slow cooked beef curry(like my grandmother makes).

Beef coconut curry- Sri Lankan style(village-style, naattu aviyal).

The ingredients mentioned below use standard measuring cups and spoons

500g of beef cut into a little more than a 1″ cube(chuck steak, topside)

1 large onion sliced or chopped fine

1 tablespoon of minced garlic(about 3 cloves)

1 tablespoon of minced ginger(about 1 and 1/2″ of ginger)

1/4 teaspoon of turmeric powder

1 tablespoon of coriander powder(make your own coriander powder)

2 teaspoons of garam masala

2 teaspoons of red chilli powder(can be reduced to a teaspoon)

Salt to season

3 cups of water

3-4 tablespoons of oil

1 teaspoon of mustard seeds

2 bay leaves

1″ cinnamon piece

1/4 teaspoon of turmeric powder

2 teaspoons of coriander powder

1 teaspoon of garam masala(add an extra teaspoon for a more intense flavour)

1 teaspoon of red chilli powder(can be reduced or increased)

Clean and cut the beef cubes as per your requirement.

Place them in a medium-sized pan.

Add ginger, garlic, onion, turmeric powder, garam masala, red chilli powder, and coriander powder.

Season with salt and mix well with a wooden spoon.

Add about 3 cups of water or adequate water to cover the beef cubes.

Season with salt and cook over medium heat.

For the meat to get tender, cook for an hour over medium heat.

Once the meat is halfway tender and the water has reduced.

Remove the pan from the stove and transfer the beef into a bowl and set it aside.

Tempering and final stage of cooking the beef curry.

Place the same pan you cooked the beef over on the stove.

Maintain low-medium heat and pour in the oil.

Add sliced onion, bay leaf, cinnamon stick and mustard seed. Cook for a minute, letting the mustard splutter.

Move the ingredients around frequently.

Add the spice powders(turmeric, garam masala, coriander powder and red chilli powder).

Reduce heat to low and cook the tempering ingredients until you have a semi-wet spice paste. Stir frequently to avoid spices sticking to the pan or burning.

Add the beef to the pan and combine with the spice mix.

Add water, about 1 cup, taste and season with salt and let the beef curry slow simmer until the gravy thickens.

Just before removing the beef curry from the stove, add the chopped coriander leaves.

Let it rest for 3-5 minutes before serving.

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beef curry Indian style.

Indian beef curry.

Prep Time: 12 minutes
Cook Time: 1 hour
Additional Time: 30 minutes
Total Time: 1 hour 42 minutes

Indian beef curry recipe with garam masala, coriander powder, turmeric, chilli powder, ginger garlic, and bay leaves.

All these spices and a few more condiments are used in making this delicious, spicy beef curry.

Ingredients

  • 500g of beef cut into a little more than a 1″ cube(chuck steak, topside)
  • 1 large onion sliced or chopped fine
  • 1 tablespoon of minced garlic(about 3 cloves)
  • 1 tablespoon of minced ginger(about 1 and 1/2″ of ginger)
  • 1/4 teaspoon of turmeric powder
  • 1 tablespoon of coriander powder(make your own coriander powder)
  • 2 teaspoons of garam masala
  • 2 teaspoons of red chilli powder(can be reduced to a teaspoon)
  • Salt to season
  • 3 cups of water

Tempering ingredients for the beef curry recipe.

  • 3-4 tablespoons of oil
  • 1 teaspoon of mustard seeds
  • 2 bay leaves
  • 1″ cinnamon piece
  • 1/4 teaspoon of turmeric powder
  • 2 teaspoons of coriander powder
  • 1/2 a teaspoon of garam masala(add an extra teaspoon for a more intense flavour)
  • 1 teaspoon of red chilli powder(can be reduced or increased)
  • 1 cup of water

Instructions

  1. Clean and cut the beef cubes as per your requirement.
  2. Place them in a medium-sized pan.
  3. Add ginger, garlic, onion, turmeric powder, garam masala, red chilli powder, and coriander powder.
  4. Season with salt and mix well with a wooden spoon.
  5. Add about 3 cups of water or adequate water to cover the beef cubes.
  6. Season with salt and cook over medium heat.
  7. For the meat to get tender, cook for an hour over medium heat.
  8. Once the meat is halfway tender and the water has reduced.
  9. Remove the pan from the stove and transfer the beef into a bowl and set it aside.

Tempering and final stage of cooking the beef curry.

  1. Place the same pan you cooked the beef over on the stove.
  2. Maintain low-medium heat and pour in the oil.
  3. Add sliced onion, bay leaf, cinnamon stick and mustard seed. Cook for a minute, letting the mustard splutter.
  4. Move the ingredients around frequently.
  5. Add the spice powders(turmeric, garam masala, coriander powder and red chilli powder).
  6. Reduce heat to low and cook the tempering ingredients until you have a semi-wet spice paste.
  7. Stir frequently to avoid spices sticking to the pan or burning.
  8. Add the beef to the pan and combine with the spice mix.
  9. Add water, about 1 cup, taste and season with salt and let the beef curry slow simmer until the gravy thickens.
  10. Just before removing the beef curry from the stove, add the chopped coriander leaves.
  11. Let it rest for 3-5 minutes before serving.

Did you make this recipe?

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alimak

Saturday 1st of July 2023

I got a little confused with where to add the onions & garlic as the recipe instructions are a little contradictory - in one place they are added with the tempering spices but in another they appear to be simmered with the beef. I split them and used a little simmering with the beef and the bulk with the tempering. The end result was delicious, albeit a little milder than I'm used to.

jehan

Tuesday 4th of July 2023

Hi alimak, Thank you for your input, will make it clearer on the recipe post when time permits. You can increase the spiciness of the curry as per your need. I kept it mild as most people would like a less spicier dish. Glad you liked it. regards J

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