Spicy Beef Curry

Description

Spicy Beef Curry is a rich, aromatic dish made with tender beef chunks simmered in a fiery blend of tomatoes, onions, ginger, garlic, and bold spices. This hearty curry is perfect for spice-lovers and pairs beautifully with steamed rice, naan, or roti for a warming and satisfying meal.

Ingredients for Spicy Beef Curry

• Beef (boneless stew meat or chuck), cubed – 1 kg

• Onions, finely chopped – 2 large

• Tomatoes, blended or finely chopped – 3 medium

• Garlic paste – 1 tbsp

• Ginger paste – 1 tbsp

• Green chilies, slit – 2–3

• Yogurt (whisked) – ½ cup

• Fresh coriander leaves – for garnish

• Cooking oil or ghee – ⅓ cup

• Salt – to taste

Spices

• Red chili powder – 2 tsp

• Turmeric – 1 tsp

• Coriander powder – 2 tsp

• Cumin powder – 1 tsp

• Garam masala – 1 tsp

• Black pepper – ½ tsp

• Whole spices (optional): bay leaves, cinnamon stick, cloves, green cardamom – 1 each

Instructions

1. Marinate: Coat beef with yogurt, half of the ginger-garlic paste, and half of the powdered spices. Set aside for 30–60 minutes.

2. Cook Base: Heat oil/ghee in a heavy pot. Add whole spices (if using). Add onions; sauté until golden brown.

3. Add Aromatics: Stir in remaining ginger-garlic paste and green chilies. Cook for 1–2 minutes.

4. Tomatoes & Spices: Add tomatoes and remaining powdered spices. Cook until the oil separates and masala thickens.

5. Add Beef: Add marinated beef; cook on high heat 5–6 minutes to brown and coat with masala.

6. Simmer: Add 1–2 cups water. Cover and simmer on low for 60–90 minutes, until beef is tender (alternatively pressure cook for 25–30 minutes).

7. Finish: Stir in garam masala. Adjust salt and consistency. Garnish with fresh coriander.

8. Serve Hot with rice, naan, or paratha.

Notes

• Browning the onions well is key for color and depth of flavor.

• Yogurt helps soften the beef and balance the spice.

• Letting the curry rest for 15–20 minutes deepens its flavor.

Tips

• Use bone-in meat for richer flavor.

• Add potatoes or carrots for variation.

• For extra heat, include chili flakes or whole dried chilies.

• Slow cooking gives the best texture — avoid rushing.

Servings

Makes 5–6 servings.

Nutritional Info (per serving, approx.)

Benefits

• Rich in protein – Supports muscle repair and strength.

• Warming spices – May boost metabolism and digestion.

• Iron & B-vitamins from beef support energy levels.

Q & A

Q: Can I make this curry ahead?
A: Yes! Curry tastes even better the next day as flavors meld.

Q: How do I make it less spicy?
A: Reduce red chili powder and use mild Kashmiri chili for color instead of heat.

Q: Can I cook this in a slow cooker?
A: Absolutely. After sautéing onions and masala, transfer everything to a slow cooker and cook on low for 6–8 hours.

Q: What’s the best cut of beef?
A: Chuck, brisket, or any stewing beef works best for slow-cooked curries.