Create beautiful aromas in your kitchen with this delicious and spicy beef curry.
We south Indians, especially the Keralites love beef. Beef is a favourite in my home too. In my family there are members who don’t like fish, some don’t like mutton…but beef is all of our ultimate favourite.
I especially love my mom’s beef dishes. For some reason I don’t cook beef much here. But yay I will be travelling to Dubai this week to my parents place. Im too excited and happy. My mom’s food, yumm! 🙂
Ok now guys, since I have a ton of packing and many other work left to finish before I leave, my brain is not working at the moment and so I think I better stop right here and move on to the recipe. Shinaaaz, my favourite reader, this one is for you! 😀 Hope you like it.
INGREDIENTS:
- 1/2 kg beef
- 2 medium sized onions
- 1 1/2 tsp garlic paste
- 1 tsp ginger paste
- 1/2 of medium tomato pureed
- 1 tsp tomato paste
- 1 green chilli
- curry leaves
- 1 whole cardamom
- 2 cloves
- 1 stick cinnamon
- coconut oil
- salt to taste
For the spice paste:
- 2 tsp red chilli powder (I used Kashmiri chilli powder)
- 1/4 tsp turmeric powder
- 2 tsp coriander powder
- 1/4 tsp garam masala powder
- 1/4 tsp cumin powder
- 10 whole black pepper crushed
- 1 tsp vinegar
NOTES:
- You can make this curry with mutton too.
- Adjust the amount of chilli powder according to your preference.
- The curry taste more good after it sits for sometime than right after cooking.
- The gravy tends to get thicker as it sits for sometime.
DIRECTIONS:
In a small bowl mix together all the ingredients for the spice paste. Pour few drops of water.- In a pressure cooker, add 2-3 tbsp of coconut oil. Add in the cloves, cardamom and cinnamon.
- Once the aroma is released, add in the onions. Sauté till soft and browned.
- Add the ginger and garlic pastes. Mix for 1 minute.
- Add the prepared spice paste. Stir and cook for about 5 minutes on low flame till the raw smell of the spices are gone.
- Add the pureed tomato and the tomato paste. Cook for 3-4 minutes till it gets dried a little. Add salt.
- Drop in the cleaned beef pieces. Mix.
- Pour about a cup of water and mix well.
- Add curry leaves. Let it come to a boil.
- Close the cooker lid and let the whistle go once on high flame. After the first whistle, reduce the heat to low and cook for 20 minutes. After 20 minutes, turn off the heat and let the pressure go down. Once its completely gone, open the lid.
- Place on heat again and let it come to a boil. At this point if you want the gravy to be less, thick pour little water. If you want the gravy to be more thick, cook on high till you get the desired thickness to the gravy. For me the gravy was perfect without adding water or reducing it.
- Finally tun off heat, add in sliced green chilli and pour in a tsp of coconut oil.
Awww thnq so mich dea….means a lot ..realy appreciate ur hard wrk…ur damn sweet….ive alredy defrosted d beef n gona prepare it rite now…was badly waitg fr ths recipe
You are most welcome dear. So happy you gave this one a thumbs up. And thanks a lot for all the encouragement and support you give me always.
I love this recipe. As Chilean, I have a very strong Catholic culture here we celebrate the “saint” day. Let me explain. In the old time, people used to name their babies after a saint in order to get protection of that saint. And normally the name was choose according of the day you were born and that become your patron and protector saint. So, in the old time, nobody celebrate your birthday (as the day you were born) but they celebrate your saint day because it was more important to celebrate your protector. Nowadays you get any name that your parents love. But the tradition to celebrate your saint day is very alive. Let me tell you that today is my saint day. Today is Saint Ann (Virgin Mary’s mother). As you can guess my name is Ana (Spanish version) and today I will be having some family members to come to my house to celebrate. So thank you very much for this recipe, I will cook this and I am going to tell you how well was received. This is a wonderful gift for my Saint day. Have a wonderful trip to Dubai and don’t forget to post about your family and food…
Hey Ana! It was really nice reading about Saint day, what a lovely tradition.
Belated Saint day wishes to you. Sorry for replying so late.
Hope you give this curry a try. Let me know how you liked it.
Your beef curry looks adipoli… love the deep red color… enjoy your stay and InShaAllah hoping to meet you soon…. 🙂
Thanks Rafeeda! Can’t wait to see you.
Hi Sadia, my beef is in the cooker 😀
I have a doubt, have you added green chilli paste along with ginger garlic paste because I could see something green in the picture
Hey Wafa! Sorry for the late reply. I’m sure that you might have already had your curry by now. The green paste is garlic paste. I made it before few days and refrigerated it, that’s why the green color. How did the curry turn out? Hope you liked it.
Assalamwalekum Sadia, we also make same kind of recipe at home however we add in coconut paste before closing the cooker.. can we do so?
Walaikumsalaam Heena.
Yes you can add coconut, but it will taste like beef coconut curry.
Tried this recipe n turned out just yuuummm…..such bright colour n the punch…loved it
Yaaay! So happy to know that you liked the curry. Thank you for the feedback.
I just bought an instant pot. This is my first recipe. I wasn’t sure what you meant by putting it on high flame and let the whistle go.
Ah ok. Instant pot is the modern version of pressure cooker I guess. Pressure cooker has a weight on top of the lid which blows whistle when kept on high heat. I’m sorry but I’m not sure how instant pot works exactly.
What do you mean let it whistle? Is that with pressure sealed?
Yes
This beef curry looks so beautiful! Another delish recipe to try! Thanks!
Hope you’ll like it. PLease do let me know.