Indian Beef Curry with Tomato Gravy (Print Page)
Tender beef cubes slow-cooked in a spiced tomato gravy with aromatic Indian spices, perfect with rice or flatbreads.
# What You Need:
→ Meats
01 - 1.75 lbs beef chuck, cut into 2-inch cubes
→ Vegetables & Aromatics
02 - 2 tablespoons vegetable oil
03 - 2 medium onions, finely chopped
04 - 4 garlic cloves, minced
05 - 1 tablespoon fresh ginger, grated
06 - 2 green chilies, sliced (optional)
07 - 14 oz ripe tomatoes, chopped
→ Spices
08 - 1 teaspoon cumin seeds
09 - 1 tablespoon ground coriander
10 - 1 teaspoon ground turmeric
11 - 1 teaspoon chili powder
12 - 1 teaspoon garam masala
13 - 1 teaspoon ground cumin
14 - 1 teaspoon paprika
15 - 2 teaspoons salt
16 - 1 teaspoon black pepper
17 - 2 bay leaves
18 - 4 whole cloves
19 - 1 cinnamon stick
→ Liquids
20 - 1 cup beef or chicken stock
21 - 1/2 cup water
22 - 1/2 cup plain yogurt
→ Garnish
23 - Fresh cilantro leaves, chopped
24 - Lemon wedges
# Directions:
01 - Heat oil in a large heavy-bottomed pot over medium heat. Add cumin seeds, bay leaves, cloves, and cinnamon stick. Sauté for 1 minute until fragrant.
02 - Add onions and cook until golden brown, about 8 minutes, stirring frequently to ensure even browning.
03 - Stir in garlic, ginger, and green chilies. Cook for 2 minutes until aromatic and fragrant.
04 - Add ground coriander, turmeric, chili powder, garam masala, ground cumin, paprika, salt, and pepper. Toast spices for 1 minute to release flavors.
05 - Add beef cubes and brown on all sides, about 5 minutes. This develops flavor through the Maillard reaction.
06 - Stir in tomatoes and cook for 5 minutes, allowing them to soften and break down into the base.
07 - Pour in stock and water. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
08 - Remove lid and stir in yogurt. Simmer uncovered for another 20–30 minutes, until beef is tender and sauce has thickened to desired consistency.
09 - Taste and adjust seasoning if needed. Remove whole spices before serving. Garnish with cilantro and serve hot with basmati rice or naan, and lemon wedges.
# Expert Tips:
01 -
- The tomato gravy creates this incredible velvety texture that clings perfectly to every piece of beef.
- This curry actually tastes better the next day, so leftovers become something you look forward to.
- The spice blend is complex without being overwhelming, hitting every note from warming to bright.
02 -
- Temper your yogurt by whisking a small amount of hot sauce into it before adding it to the pot, which prevents curdling.
- Fish out the whole spices before serving, because biting into a whole clove is not pleasant.
- The curry needs at least the full hour simmer time, but an extra thirty minutes only makes it better.
03 -
- Pat the beef completely dry before browning, or it will steam instead of sear.
- Let the curry rest for ten minutes off the heat before serving to let the flavors settle.