Traditional and authentic beef masala curry, drenched in a luscious gravy, is the ultimate comfort food that pairs beautifully with naan, roti and rice. Slow-cooked tender beef pieces infused with Indian spices, garam masala, yogurt, and tomatoes create a delightful flavor that's perfect for a family dinner.
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Indian and Pakistani dishes are renowned for their rich gravies, particularly curries. This recipe expands on my previous curry creations. In this version, I opted for a simple and quick method to prepare beef masala curry on the stovetop, using a slow heating technique.
The final dish not only provided a warm, comforting experience but also left me thoroughly pleased with its flavor. The umami-rich, velvety gravy combined with tender beef chunks was incredibly tasty and truly inviting.
What is Beef Masala?
It's a simply curry recipe, bursting with spices known as masala! Beef masala can be prepared in various ways to achieve different flavors, but the core spices and ingredients stay consistent. Some prefer it without gravy, while others enjoy it with a rich, oily sauce. You can cook it in a pressure cooker, an instant pot, or just let it simmer in a regular pot over low heat.
In Pakistan, beef masala curry is a beloved dish, and people often make it with or without bones. There are related recipes, like beef korma, which is made with yogurt and birista, and beef karahi, which features a delightful tomato flavor. Beef Bihari kabab is the people favorite.
In this recipe, you'll experience a wonderful blend of yogurt and tomatoes, enhanced by jalapeno chilies, creating a delicious taste and a unique chili aroma in the curry.
My mother used to prepare Pakistani beef masala curry, always serving it alongside desi fried rice, and let me tell you, the flavor was incredible! I still cherish the memory of that cooking aroma and strive to carry on that culinary tradition. I’m sure many of you who grew up or got married can relate!
Why This Recipe Works?
- Cooked with Minimal Spices: Yes, I didn’t use many spices to make this recipe so it’s simple and easy that you can quickly make in your kitchen. Only it takes cooking time on stove top that can easily be shortened by using a pressure cooker or instant pot.
- Versatile & Multi Purpose Recipe: You can prepare this dish in advance, even a week ahead, and just reheat it when you're ready to serve. The leftover curry can be transformed into delicious biryani or pulao, and sometimes I like to toss in some vegetables like okra, cauliflower, or simple potatoes (aloo ghost) for a new twist. Isn’t that fantastic? Trust me, no one at home will suspect it’s made from leftovers until I spill the beans!
- Best Recipe For Family Dinner: I assure you, this is the ultimate family dinner recipe! It’s rich in gravy, which means you get a generous portion of curry to enjoy with naan or rice.
Ingredients
Beef: Used medium size curry cut bone in beef to make this recipe. Bones contribute a rich flavor during slow cooking. If using boneless, beef tikka cut is good to use.
Oil: To achieve a glossy finish for the curry, I included 1 tablespoon of cooking oil for overall cooking, which helps to create the ideal texture.
Onion Garlic & Ginger: Used an electric chopper to finely mince the onion, garlic, and ginger together. This not only ensures a smooth and thick curry but also saves time on chopping.
Spices: The spices in this recipe include red chili powder, turmeric powder, coriander powder, and garam masala powder.
Yogurt: For a creamy and savory touch, thick yogurt is recommended in the curry. If your yogurt appears watery, blending it before adding it to the dish is a good idea.
Tomatoes: Used fresh, pulpy tomato cubes, ensuring they were skinless for a better texture.
Green Chili Peppers: The recipe calls for thick green chili peppers, which provide a sweet and tangy flavor along with an earthy taste that enhances the curry. These thicker jalapeño-style peppers are milder compared to their thinner counterparts.
Kasuri Methi (Optional): Sprinkle some dried fenugreek leaves (kasuri methi) in powdered form to elevate the curry's flavor. If you're a fan of kasuri methi, feel free to add it; otherwise, you can skip this step.
How to Make Beef Masala
- In a pan, heat up oil and sauté finely chopped onion, ginger and garlic on medium flame.
- As the onion begins to change the color to pink, add beef pieces and cook on high heat. Keep stirring until the beef starts to change color. Stir continuously until the beef changes color, which should take about 2 to 3 minutes.
- Add all the spices and cook again on high heat to eliminate any raw spice flavor.
- Make sure to mix the curry thoroughly throughout this process.
5. Now add yogurt and tomatoes and cook on high heat until it shows a homogenous texture of curry.
6. Make sure to stir the curry continuously while it cooks.
7. Once the tomatoes blend into the curry and achieve a smooth consistency, add water and mix thoroughly.
8. Cover the pot and let the curry simmer on low heat for 40 to 45 minutes.
9. Once you've cooked it on low heat, stir in the curry and toss in some green chilies.
10. Next, give it a thorough mix! Let the curry with green chilies simmer covered for another 5 to 10 minutes to allow the flavors to meld.
Your delicious beef masala curry is now ready to be served!
Beef Masala Video
Tips to Cook Tender Beef
- Before you start cooking, make sure to check the quality of the beef. Fresh beef should have a nice pink hue. If you notice any dark or purple spots, it's best to avoid using it. The texture should be firm and dense.
- When cooking raw beef, use high heat to help evaporate its natural moisture and seal in the juices, making it even more delicious.
- It's better to avoid large cuts of beef; instead, opt for smaller chunks with bones for enhanced flavor.
- For tender meat, cook it on low heat.
- You can also use a pressure cooker or instant pot to help tenderize the meat effectively.
- If you are dealing with tough meat, follow the post to tenderize the meat.
Serving Suggestions
Beef masala is best enjoyed with naan, roti, or paratha. For an extra burst of flavor, pair it with garlic naan or simply with roghni naan. Alternatively, you can serve it alongside steamed rice. Personally, I really enjoy it with garlic butter fried rice. Give it a try, and I’m sure you’ll love it!
Q & A
Shoulder cut or chuck is more lean to cook.
Yes, you can! Here I prepared homemade curry masala powder that you can store in pantry for 6 months and use all types of Pakistani and Indian curry.
Here is the complete guide of cooking methods to cook meat of desired flavor.
If your curry appears too watery, try cooking it on high heat to help evaporate the extra liquid. If it’s not achieving a smooth or thick texture, take a look at my post (how to thicken the curry) for tips on diagnosing the issue and find the right solution to thicken it up.
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Beef Masala
Ingredients
- 500 g Beef Boti
- 1 tablespoon Oil
- ½ Cup Onion Ginger & Garlic Chopped
- 1 teaspoon Salt
- 1 teaspoon Red Chili Powder
- 1 teaspoon Turmeric Powder
- 1 teaspoon Coriander Powder
- ½ cup Yogurt
- 1 Cup Tomato Cubes
- 1 Cup Water
- 4 Chilies Thick (Jalapeno style)
Instructions
Stove Top Cooking on Slow Heat
- Start by heating some oil in a pot over medium heat, then add finely chopped onion, ginger, and garlic. Sauté them until the onion turns a lovely pink color.
- Once the onion is ready, toss in the beef and increase the heat to high. Stir continuously until the beef begins to change color, which should take about 2 to 3 minutes.
- Next, incorporate all the spices and continue cooking on high heat to eliminate any raw spice flavors. Make sure to mix the curry thoroughly during this step.
- After that, add yogurt and tomatoes, cooking on high heat until the mixture resembles a curry. Keep stirring to ensure everything blends well.
- When the tomatoes are fully integrated and the texture is smooth, pour in some water and mix it all together.
- Keep stirring the curry during this process.
- As the tomatoes are mixed with curry and show a homogenous texture then add water and mix well.
- Cover the pot and let the curry simmer on low heat for 40 to 45 minutes.
- Finally, give it a good stir! Add green chilies and cover the pot again for an additional 5 to 10 minutes to allow the flavors of the chilies to infuse into the curry.
How to Cook Beef Masala in Instant Pot
- Start by turning on the Instant Pot and setting it to Sauté mode. Pour in some oil, then toss in the chopped onion, garlic, and ginger. Sauté them until they turn a lovely pink color.
- Next, add the beef and cook it for a few minutes until it changes color. Don’t forget to sprinkle in your spices and mix everything well. Let it cook for about a minute to eliminate any raw spice flavor.
- Now, stir in the yogurt and diced tomatoes, cooking until they blend nicely into the curry.
- Pour in a glass of water, secure the lid on the Instant Pot, and set it to Pressure Cook for 25 minutes.
- Once the time is up, carefully unlock the vent to release the pressure, which should take about 10 to 15 minutes. After that, remove the lid and stir everything. Finally, switch back to sauté mode, add the chilies, and cook for another 5 to 10 minutes
Video
Notes
- Before you start cooking, make sure to check the quality of the beef. Fresh beef should have a nice pink hue. If you notice any dark or purple spots, it's best to avoid using it. The texture should feel firm and dense.
- When cooking raw beef, use high heat to help evaporate its natural moisture and seal in the juices, making it more flavorful. It's better to cut the beef into smaller pieces rather than using large chunks, as smaller pieces with bones enhance the flavor.
- For tender meat, consider cooking on low heat. A pressure cooker or instant pot can also be a great tool for tenderizing the meat.
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