Indian Beef Curry with Tomato Gravy (Printable Version)
Tender beef slow-cooked in rich tomato gravy with authentic Indian spices and aromatics.
# Ingredient List:
→ Meats
01 - 1.75 lbs beef chuck, cut into 2-inch cubes
→ Vegetables & Aromatics
02 - 2 tablespoons vegetable oil
03 - 2 medium onions, finely chopped
04 - 4 garlic cloves, minced
05 - 1 tablespoon fresh ginger, grated
06 - 2 green chilies, sliced
07 - 14 oz ripe tomatoes, chopped
→ Spices
08 - 1 teaspoon cumin seeds
09 - 1 tablespoon ground coriander
10 - 1 teaspoon ground turmeric
11 - 1 teaspoon chili powder
12 - 1 teaspoon garam masala
13 - 1 teaspoon ground cumin
14 - 1 teaspoon paprika
15 - 2 teaspoons salt
16 - 1 teaspoon black pepper
17 - 2 bay leaves
18 - 4 whole cloves
19 - 1 cinnamon stick
→ Liquids
20 - 1 cup beef or chicken stock
21 - 1/2 cup water
22 - 1/2 cup plain yogurt
→ Garnish
23 - Fresh cilantro leaves, chopped
24 - Lemon wedges
# How to Make:
01 - Heat vegetable oil in a large heavy-bottomed pot over medium heat. Add cumin seeds, bay leaves, whole cloves, and cinnamon stick. Sauté for 1 minute until fragrant.
02 - Add chopped onions to the pot. Cook until golden brown, about 8 minutes, stirring frequently to prevent burning.
03 - Stir in minced garlic, grated ginger, and sliced green chilies. Cook for 2 minutes until aromatic and fragrant.
04 - Add ground coriander, turmeric, chili powder, garam masala, ground cumin, paprika, salt, and black pepper. Toast spices for 1 minute to release flavors.
05 - Add beef cubes to the pot. Brown on all sides, about 5 minutes, to develop depth of flavor.
06 - Stir in chopped tomatoes and cook for 5 minutes, allowing them to soften and break down slightly.
07 - Pour in stock and water. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
08 - Remove lid and stir in yogurt. Simmer uncovered for another 20-30 minutes until beef is tender and sauce has thickened to desired consistency.
09 - Taste and adjust seasoning if needed. Remove whole spices before serving. Garnish with fresh cilantro and serve hot with basmati rice or naan, accompanied by lemon wedges.
# Expert Tips:
01 -
- The tomato gravy creates this incredible velvety texture that coats every single piece of beef perfectly.
- Whole spices toasted in oil release these fragrant oils that you cannot get from ground spices alone.
02 -
- I once added cold yogurt straight from the fridge and it instantly curdled into an unappealing mess. Let it sit on the counter while the curry simmers.
- Rushing the onion browning phase was my biggest mistake for years. Take the time to properly caramelize them.
03 -
- Temper your yogurt by mixing a small amount of hot sauce into it before adding the whole thing to the pot.
- Use a heavy Dutch oven if you have one, it holds heat more evenly than thin pots.