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beef korma curry(slow cooked Indian beef curry).

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

 

Looking for a tasty beef curry to make?

Then you really need to make this tasty Indian beef korma curry.

 

I promise you it’s the second-best beef curry(the best goes to my grand mother’s beef curry)you’ll ever make and it’s a meat dish you’ll be preparing more than once.

 

Cooking is all about experimenting, a little taste adventure in your kitchen.

 

And this tasty beef korma curry is exactly that.

 

This beef korma curry recipe needs a bit of preparation and is slow-cooked over a stovetop.

 

But at the end of the process, you’ll love the tender meat in all the spices and thick flavorful gravy. 

image of beef korma curry.

 

About the beef korma

curry recipe. 

 

Everything used to cook in this meat korma recipe is from scratch.

 

And you can find all the ingredients you need at any Indian aisle in a giant supermarket store.

 

I’ve made it an easy beef curry recipe to follow by adding step-by-step instructions that even a beginner curry maker can follow.       

     

This recipe for beef korma is a slow-cooked recipe with a rich nutty and creamy base consisting of Indian spices and condiments which I mentioned you can find easily anywhere.

 

Thank you note to my readers.

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Why would you make this Beef korma curry? Well first, I promise you it's the second-best beef curry(the best goes to my grand mother's beef curry)you'll ever make and it's a meat dish you'll be preparing more than once.

What should I serve

with korma beef?

 

Main carbs you can serve
with the beef korma.

 

Stove-top naan bread.

Paratha roti.

Egg paratha roti.

Sri Lankan pol roti. 

 

If you don’t have time to make any of the above even frozen parathas, roti, naan, tortillas are great options to serve the beef korma recipe.

 
Vegetarian side dishes to
serve with the beef korma.

 

A delicious dal tadka.

Indian Bombay potatoes.

Mushroom and peas masala curry.

Indian beef korma recipe.

 

Ingredients used in

the beef korma.

 

Beef

When choosing your meat make sure to request either the Bottom, Rump or Eye Roast as these are the types that are best for slow cooking.

 

The base for this Korma curry is made of a spice mix, yogurt and cashew.

 

For the Spice Mix

You can use my Homemade Garam Masala spice mix recipe which you can make ahead and store.

 

The yogurt and the ground cashew are the components that bring out the texture in this beef curry.

 

It is very creamy, yet aromatic and flavourful.

 

 

How to make the beef

korma dairy-free

(non-dairy).

 

The only dairy product used in the yogurt to give the korma curry a rich thick gravy, substitute this ingredient with thick coconut milk.

 

More beef recipes!

Indonesian beef rendang

Slow-cooked Sri Lankan

beef curry.

 

Beef pumpkin curry

Indian beef and potato curry.

Beef and kangkung stir fry

Crispy ginger beef in pepper sauce.

 

 

Storing – once made, leave out to cool and store in preferably glass containers with a lid or foil packs.

 

You can use plastic containers but the spice and gravy might stain the containers. 


I’ve had a few containers that have the yellowish spice stain that hasn’t gone away despite washing in hot water.

 

Freezing – As mentioned above, use airtight containers or freezer bags with your required amount of the curry. can be stored up to 2 weeks.

 

You could prepare it ahead of a busy week portion it as per your need.

 

Heating – If frozen leave the container out to reach room temperature and then reheat using microwave or stovetop.

 

Stop food wastage- any leftovers can be used to make sandwiches or wraps.

 

recipe difficulty rating.

 

How to make 

beef korma

curry.

 

Please make sure to read the recipe instructions carefully to avoid mistakes.

Ingredients.

Ingredients mentioned below use standard measuring cups and spoons.

 

To make the korma paste

2 teaspoons of cumin seeds

2 tablespoons of coriander seeds

4 dried chillies

1/2 teaspoon of turmeric powder

2 tablespoon of garam masala

1 tablespoon of red chillie powder

2 tablespoon of oil

2 tablespoons of garlic(5 garlic pods minced)

2 tablespoons of ginger(2-inch piece of ginger)

2 medium-sized tomatoes chopped fine

2 tablespoons of scraped coconut

1/4 cup cashew nuts(soaked for 2 hours)

 

To make the beef korma curry

2 tablespoons of ghee(can use oil)

1 kg beef cut into required size

2 medium-sized onion sliced fine

1/4 cup korma paste

3-4 cups of water

1 cup yogurt

Salt to season

1/2 cup coriander chopped(optional)

 

Method

Wash the beef(1 kg) and cut them into the required size.

 

Use a large deep pan as you will be using it to make the korma curry as well.

 

Pour ghee/oil(2 tbsp)to the pan, add the beef.

 

Cook over medium heat until all the natural juice of the beef evaporates.

 

During this process, you can drain any liquid or any type of residue that you find floating on the surface as the water evaporates.

 

Let the beef sear for about 8-10 minutes until the edges turn brown.

Use extra tablespoons(2-3 tbs)to brown the beef if necessary.

Once browned transfer to a plate.browning the beef for the korma curry.

 

How to make

the korma spice

paste.

 

Place a dry frying pan over low heat, add cumin(2 tsp), coriander(2 tbsp)and dry chilies(4).

 

Toast for 3-4 minutes until the aroma of the spices are released.

 

Maintain steady low heat and move the spices around to avoid burning the spices.toasting the spices for the beef curry.

 

 

Add ginger(2-inch piece), garlic(5 pods minced), tomatoes(2 medium-sized, chopped fine), cashews(1/4 cup, soaked prior for 2 hours), grated coconut (2 tbsp), toasted spices, turmeric(1/2 tsp),garam masala(2 tbsp)into a blender with a tablespoon of oil to blend the spices.grinding the spices for the korma.

 

Blend the spices into a fine paste.

Add 2-3 tablespoons of water to ease the blending process.

spice paste with cashew and coconut .

 

How to cook the
beef korma.

 

Place the same large pan you used to brown the beef.

 

Pour in the oil(4 tbs)and add the sliced onions (2 medium-sized, sliced fine).

 

Saute the onions until they turn soft and golden in color.

caramelized onion for the beef korma.

 

Once the onions turn golden and soft, add the korma paste to the pan.

adding korma spice paste.

 

 

Add a teaspoon of red chilli powder to add heat to the dish.

chiili powder with korma paste

 

 

Over low medium heat cook the spices with the onions for 3-5 minutes.

Cook until the spices turn dark in color.

cooking the korma paste.

 

 

Once the spice blend has turned into a darker color, add the browned beef into the spice mix.adding beef to the korma paste.

 

Collect any residue of the spices in the blender and add this to the pan of beef.

 

Add water(4-5 cups)and slow simmer while covering the pan for 30 minutes.

cooking the beef korma with water.

 

Add yogurt( cup) to the beef curry halfway through the cooking process.

Cover and cook over a low-medium fire.

adding yogurt to the korma curry.

 

Season with salt and continue to slow cook the beef curry.

 slow cooking the korma curry.

 

Cook until the beef is tender, add more water if you need and cook down the beef curry, usually depending on the beef cut I use, it takes about 4-5 cups of water.

 

As the beef simmers you will have to continuously use a wooden spoon to stir the bottom of the pan to avoid the cashew paste sticking to the pan.

final cooked korma beef curry.

 

Once the beef korma curry is done you will have a thick fragrant beef curry, seasoned perfectly with an aromatic spice blend.

 

Sprinkle 1/2 cup of chopped coriander to enhance the flavor and fragrance of the dish. (optional).

 

beef korma curry(slow cooked Indian beef curry).

beef korma curry(slow cooked Indian beef curry).

Yield: 5
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes

Though the beef curry recipe needs a bit of preparation and is slow-cooked, at the end of the process, you’ll love the tender meat in all the spices and thick flavorful gravy. 

Ingredients

  • Ingredients mentioned below use standard measuring cups and spoons.
  • To make the korma paste
  • 2 teaspoons of cumin seeds
  • 2 tablespoons of coriander seeds
  • 4 dried chillies
  • 1/2 teaspoon of turmeric powder
  • 2 tablespoon of garam masala
  • 1 tablespoon of red chillie powder
  • 2 tablespoon of oil
  • 2 tablespoons of garlic(5 garlic pods minced)
  • 2 tablespoons of ginger(2-inch piece of ginger)
  • 2 medium-sized tomatoes chopped fine
  • 2 tablespoons of scraped coconut
  • 1/4 cup cashew nuts(soaked for 2 hours)
  • To make the beef korma curry
  • 2 tablespoons of ghee(can use oil)
  • 1 kg beef cut into required size
  • 2 medium-sized onion sliced fine
  • 1/4 cup korma paste
  • 3-4 cups of water
  • 1 cup yogurt
  • Salt to season
  • 1/2 cup coriander chopped(optional)

Instructions

    Wash the beef(1 kg) and cut them into the required size.

    Use a large deep pan as you will be using it to make the korma curry as well. pour ghee/oil(2 tbsp)to the pan, add the beef.

    Cook over medium heat until all the natural juice of the beef evaporates.

    During this process, you can drain any liquid or any type of residue that you find floating in the surface as the water evaporates.

    Let the beef sear for about 8-10 minutes until the edges turn brown. use extra tablespoons(2-3 tbs)to brown the beef if necessary.

    Once browned transfer to a plate.

    HOW TO MAKE THE KORMA

    SPICE PASTE.

    Place a dry frying pan over low heat, add cumin(2 tsp), coriander(2 tbsp)and dry chilies (4 ), toast for 3-4 minutes until aroma of the spices are released.

    Maintain steady low heat and move the spices around to avoid burning the spices.

    Add ginger(2-inch piece), garlic(5 pods minced), tomatoes(2 medium-sized, chopped fine), cashews(1/4 cup, soaked prior for 2 hours), grated coconut (2 tbsp), toasted spices, turmeric(1/2 tsp),garam masala(2 tbsp)into a blender with a tablespoon of oil to blend the spices.

    Blend the spices into a fine paste.

    Add 2-3 tablespoons of water to ease the blending process.

    PREPARING THE BEEF KORMA.

    Place the same large pan you used to brown the beef.

    Pour in the oil(4 tbs)and add the sliced onions (2 medium-sized, sliced fine).

    Saute the onions until they turn soft and golden in color.

    Once the onions turn golden and soft, add the korma paste to the pan.

    Add a teaspoon of red chilli powder to add heat to the dish.

    Over low medium heat cook the spices with the onions for 3-5 minutes. Cook until the spices turn dark in color.

    Once the spice blend has turned into a darker color, add the browned beef into the spice mix.

    Collect any residue of the spices in the blender and add this to the pan of beef.

    Add water(4 cups)and slow simmer while covering the pan for 30 minutes.

    Add yogurt( cup) to the beef curry halfway through the cooking process. Cover and cook over a low-medium fire.

    Season with salt and continue to slow cook the beef curry. 

    Cook until the beef is tender, add more water if you need and cook down the beef curry, usually depending on the beef cut I use, it takes about 4-5 cups of water.

    As the beef simmers you will have to continuously use a wooden spoon to stir the bottom of the pan to avoid the cashew paste sticking to the pan.

    Once the beef korma curry is done you will have a thick fragrant beef curry, seasoned perfectly with an aromatic spice blend.

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