Description
A bold and aromatic Indian-style curry with tender beef pieces cooked in a rich blend of spices and finished with creamy yogurt. Perfect for weeknight dinners or special occasions.
Ingredients
2 tbsp oil
1 tsp cumin seeds
1 cinnamon bark
3 cloves
1/4 tsp black pepper
1 medium onion, sliced
1 medium tomato, chopped
500g boneless beef, cut into 1-inch pieces
1 tbsp ginger paste
1 tbsp garlic paste
1/4 cup water
1 tsp salt
1 tbsp chili powder
1 tsp chili flakes
1 tbsp garam masala
1 tbsp coriander powder
1 tsp turmeric powder
1 tsp paprika
1/2 tsp crushed black pepper
3 tbsp yogurt
Coriander leaves for garnish
Instructions
- Cut the beef into 1-inch cubes and set aside.
- In a pan over low heat, heat oil and sauté cumin seeds, cinnamon bark, cloves, and black pepper until aromatic.
- Add sliced onions and sauté until translucent and slightly browned.
- Stir in beef pieces and cook for about 5 minutes with the onion mixture.
- Add ginger and garlic paste and sauté until fragrant.
- Add salt, chili powder, chili flakes, garam masala, coriander powder, turmeric, paprika, crushed black pepper, and chopped tomato.
- Pour in water, cover, and simmer until the beef is tender.
- Stir in yogurt and cook for an additional 5 minutes.
- Garnish with coriander leaves and serve hot with rice or bread.
Notes
Make it spicier with extra chili flakes or chopped green chilies.
Add cream or coconut milk for a richer, creamier curry.
Include vegetables like potatoes or bell peppers for added bulk.
Slow-cook for deeper flavor if desired.
Can substitute beef with lamb or chicken.
Store leftovers in the refrigerator for up to 3 days or freeze for up to 1 month.
Nutrition
- Serving Size: 1/3 of recipe
- Calories: 400
- Sugar: 4g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 100mg
