Beef Masala
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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Calories: 329kcal
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.
Nutrition
Serving: 100g | Calories: 329kcal
