I love how this Indian Beef Curry turns simple beef into a rich, deeply spiced dish with tender chunks and a glossy, flavor-packed sauce. One spoonful and it’s easy to see why this Khin’s Kitchen favorite keeps everyone coming back.

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I’m obsessed with this Indian Beef Curry because it hits hard in the best way. I love how beef chuck turns rich, tender, and deeply savory, soaking up that bold curry flavor like it was made for it.

The Kashmiri red chili powder gives me that gorgeous color and just enough bite without stealing the whole show. And the sauce.

Thick, glossy, intense. I could eat it with rice, flatbread, or honestly straight from the pot when nobody’s looking.

But what I really adore is how every spoonful tastes big, messy, spicy, and completely worth going back for again.

Ingredients

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Beef chuck gets tender and hearty, basically the cozy protein doing the heavy lifting.
Ghee or oil carries the spices and adds that rich, restaurant-style feel.
Onions melt down sweet and savory, making the curry taste deep.
Garlic brings the bold kick you’d miss if it wasn’t there.
Ginger keeps things warm, fresh, and a little zingy.
Tomatoes add tang and body, so the sauce doesn’t feel flat.
Yogurt makes it creamy and lightly tangy without feeling too heavy.
Green chilies bring heat, but you’re still in charge.
Whole spices add that slow-cooked aroma right from the start.
Ground spices give the curry its earthy color, warmth, and backbone.
Garam masala finishes it with a cozy, slightly sweet spice hit.
Salt and pepper wake everything up, because bland curry is just sad.
Stock or water helps the beef simmer into something spoon-tender.
Lemon juice brightens the whole pot at the end.
Plus cilantro makes it look fresh and taste a little lighter.

Ingredient Quantities

2 pounds beef chuck, cut into 1 to 1 1/2 inch cubes

3 tablespoons vegetable oil or ghee

2 large yellow onions, finely sliced

1 tablespoon garlic paste or 6 cloves garlic, minced

1 tablespoon ginger paste or 1 1/2 tablespoons fresh ginger, minced

2 medium tomatoes, chopped or 1 cup canned crushed tomatoes

1/2 cup plain yogurt, whisked

2 to 3 green chilies, slit lengthwise, or to taste

1 teaspoon cumin seeds

2 bay leaves

4 green cardamom pods, lightly crushed

1 small cinnamon stick (about 1 inch)

3 whole cloves

2 teaspoons ground coriander

1 teaspoon ground cumin

1/2 teaspoon turmeric

1 to 2 teaspoons Kashmiri red chili powder or regular red chili powder, to taste

1 teaspoon garam masala

1 to 1 1/2 teaspoons kosher salt, or to taste

1/2 teaspoon freshly ground black pepper

1 to 2 cups beef stock or water, as needed for simmering

1 tablespoon lemon juice, or to taste

2 tablespoons chopped fresh cilantro for garnish

How to Make this

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1. Pat beef cubes dry and season with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.

2. Heat 2 to 3 tablespoons vegetable oil or ghee in a heavy pot over medium high heat until hot, then brown the beef in batches until well seared on all sides; remove and set aside.

3. Reduce heat to medium and add cumin seeds, bay leaves, cardamom pods, cinnamon stick, and cloves; toast until fragrant about 30 seconds.

4. Add the finely sliced onions and cook, stirring often, until deep golden brown, about 12 to 15 minutes.

5. Stir in the garlic paste and ginger paste and cook 1 to 2 minutes until raw smell is gone.

6. Add chopped tomatoes or crushed tomatoes and cook until oil begins to separate from the masala, about 6 to 8 minutes.

7. Return the browned beef to the pot, then add ground coriander, ground cumin, turmeric, Kashmiri or regular red chili powder, and 1 to 1 1/2 teaspoons kosher salt; mix to coat the meat.

8. Whisk the yogurt until smooth and temper it by stirring in a few spoonfuls of hot curry, then add the tempered yogurt to the pot along with 1 to 2 cups beef stock or water and the slit green chilies. Bring to a gentle boil, then reduce heat to low, cover partially, and simmer until beef is tender 1 1/2 to 2 hours, adding more stock or water as needed.

9. Stir in 1 teaspoon garam masala and 1 tablespoon lemon juice, adjust seasoning to taste, and simmer uncovered 5 more minutes to meld flavors.

10. Garnish with 2 tablespoons chopped fresh cilantro and serve hot with rice or flatbread.

Equipment Needed

1. Heavy, heavy-bottomed pot or Dutch oven
2. Chef knife
3. Cutting board
4. Tongs for browning meat
5. Wooden spoon or sturdy spatula for stirring
6. Measuring spoons and measuring cup
7. Small bowl and whisk for tempering yogurt
8. Ladle or large spoon for serving and skimming

FAQ

Q: Can I use a different cut of beef?

A: Yes. Beef chuck is ideal because of its marbling and connective tissue that break down into gelatin. You can also use brisket or short rib. Lean cuts like sirloin cook faster but can become dry, so reduce simmer time and monitor tenderness.

Q: How do I keep the beef tender and not chewy?

A: Simmer gently over low heat for 1.5 to 2 hours until fork tender, adding 1 to 2 cups of stock as needed. Alternatively use a pressure cooker for 25 to 35 minutes on high pressure, then natural release. Avoid high rolling boil which toughens meat.

Q: How do I add the yogurt without curdling?

A: Temper the whisked yogurt by stirring in a few tablespoons of warm curry liquid to bring temperatures closer, then slowly stir it back into the pot off direct high heat. Keep simmer gentle after adding.

Q: How can I adjust the spice level?

A: Use 1 Kashmiri chili powder or 1 to 2 teaspoons regular red chili powder depending on heat preference. Remove or reduce green chilies for milder curry and add more garam masala or black pepper for aromatic heat without chili burn.

Q: Can I make this in advance and how do I reheat?

A: Flavors improve after resting, so make a day ahead if possible. Refrigerate up to 3 to 4 days or freeze up to 2 to 3 months. Reheat gently on low in a saucepan, adding a splash of water or stock if sauce has thickened; avoid high heat to prevent toughening meat.

Q: What are good serving suggestions and garnishes?

A: Serve with steamed basmati rice, naan, or rotis. Garnish with chopped fresh cilantro and a squeeze of lemon juice just before serving to brighten the flavors. You can also offer plain yogurt or raita on the side to balance heat.

Indian Beef Curry Recipe Substitutions and Variations

Beef chuck
- Lamb shoulder or leg, cut to similar cubes
- Beef short ribs or oxtail for richer, gelatinous curry
- Goat meat, similar cooking time and texture
Vegetable oil or ghee
- Neutral oil such as canola or sunflower oil
- Clarified butter or unsalted butter for richer flavor
- Coconut oil for a subtle tropical note
Plain yogurt
- Sour cream, whisked to smoothness
- Coconut milk or coconut cream for dairy-free option
- Buttermilk or diluted kefir, add gradually to avoid curdling
Green chilies
- Serrano or jalapeño, sliced or seeded to control heat
- Fresh Thai bird chilies for more heat, use sparingly
- 1 to 2 teaspoons red chili flakes or Kashmiri chile powder for color and heat

Pro Tips

1) Get a deep brown sear on the beef before you remove it. Do it in batches so the pan stays hot and does not steam the meat. That brown crust adds caramelized flavor you will miss if the pot is crowded.

2) Take your time with the onions. Cook them patiently until they are a rich, deep golden color and stir fairly often so they caramelize evenly. That slow sweetness is the backbone of the sauce.

3) Temper the yogurt carefully and add it on low heat. Stir a few spoonfuls of hot curry into the yogurt first so it does not split, then fold it in gently. If the sauce starts to separate, lower the heat and add a splash more stock to bring it back together.

4) Simmer low and steady, and taste late. Keep the pot partially covered, add stock as needed so the meat stays just submerged, and adjust salt, acid and chili near the end. A squeeze of lemon and a final pinch of garam masala right before serving will brighten the whole dish.

Indian Beef Curry Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

Servings

servings

Calories

478

kcal

Equipment: 1. Heavy, heavy-bottomed pot or Dutch oven
2. Chef knife
3. Cutting board
4. Tongs for browning meat
5. Wooden spoon or sturdy spatula for stirring
6. Measuring spoons and measuring cup
7. Small bowl and whisk for tempering yogurt
8. Ladle or large spoon for serving and skimming

Ingredients

2 pounds beef chuck, cut into 1 to 1 1/2 inch cubes
3 tablespoons vegetable oil or ghee
2 large yellow onions, finely sliced
1 tablespoon garlic paste or 6 cloves garlic, minced
1 tablespoon ginger paste or 1 1/2 tablespoons fresh ginger, minced
2 medium tomatoes, chopped or 1 cup canned crushed tomatoes
1/2 cup plain yogurt, whisked
2 to 3 green chilies, slit lengthwise, or to taste
1 teaspoon cumin seeds
2 bay leaves
4 green cardamom pods, lightly crushed
1 small cinnamon stick (about 1 inch)
3 whole cloves
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon turmeric
1 to 2 teaspoons Kashmiri red chili powder or regular red chili powder, to taste
1 teaspoon garam masala
1 to 1 1/2 teaspoons kosher salt, or to taste
1/2 teaspoon freshly ground black pepper
1 to 2 cups beef stock or water, as needed for simmering
1 tablespoon lemon juice, or to taste
2 tablespoons chopped fresh cilantro for garnish

Directions

Pat beef cubes dry and season with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.
Heat 2 to 3 tablespoons vegetable oil or ghee in a heavy pot over medium high heat until hot, then brown the beef in batches until well seared on all sides; remove and set aside.
Reduce heat to medium and add cumin seeds, bay leaves, cardamom pods, cinnamon stick, and cloves; toast until fragrant about 30 seconds.
Add the finely sliced onions and cook, stirring often, until deep golden brown, about 12 to 15 minutes.
Stir in the garlic paste and ginger paste and cook 1 to 2 minutes until raw smell is gone.
Add chopped tomatoes or crushed tomatoes and cook until oil begins to separate from the masala, about 6 to 8 minutes.
Return the browned beef to the pot, then add ground coriander, ground cumin, turmeric, Kashmiri or regular red chili powder, and 1 to 1 1/2 teaspoons kosher salt; mix to coat the meat.
Whisk the yogurt until smooth and temper it by stirring in a few spoonfuls of hot curry, then add the tempered yogurt to the pot along with 1 to 2 cups beef stock or water and the slit green chilies. Bring to a gentle boil, then reduce heat to low, cover partially, and simmer until beef is tender 1 1/2 to 2 hours, adding more stock or water as needed.
Stir in 1 teaspoon garam masala and 1 tablespoon lemon juice, adjust seasoning to taste, and simmer uncovered 5 more minutes to meld flavors.
Garnish with 2 tablespoons chopped fresh cilantro and serve hot with rice or flatbread.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.