Easy Beef Curry

Ingredients

• 1 kg Beef, cleaned and cut into pieces (Trimmed of excess fat, uniform bite‑size pieces)
• 1 tablespoon Coriander Powder
• 0.5 tablespoon Chilli Powder
• 0.5 teaspoon Turmeric Powder
• 1 teaspoon Homemade Garam Masala (Can substitute 2 teaspoons meat masala)
• 2 inch Ginger (Chopped; 1 inch for pressure cooker, 1 inch for pan)
• 12 cloves Garlic cloves (Chopped; 6 for pressure cooker, 6 for pan)
• 2 Green Chillies (Chopped)
• 2.5 teaspoon Salt (Approximately ½ tablespoon total)
• 1 teaspoon Lime Juice (Freshly squeezed)
• 0.75 cup Water (For pressure cooking; extra hot water optional later)
• 3 tablespoon Cooking Oil (vegetable or canola)
• 1 cup Shallots, sliced (About 25 shallots, thinly sliced)
• 3 sprigs Curry Leaves
• 0.75 tablespoon Crushed Black Pepper
• 0.5 cup Coconut Milk (optional) (Add at end; do NOT boil after adding)

Instructions

1. Combine beef with dry spices in pressure cooker

   Place 1 kg beef pieces in the pressure cooker. Add 1 Tbsp coriander powder, ½ Tbsp chilli powder, ½ tsp turmeric powder, 1 tsp homemade garam masala, 1 inch chopped ginger, 6 chopped garlic cloves, 2 chopped green chillies, 1½ tsp salt, and 1 tsp lime juice. Mix thoroughly so the spices coat the meat evenly.

   Time: PT5M

2. Add water and seal cooker

   Pour ¾ cup water into the cooker, close the lid securely, and ensure the pressure valve is set correctly.

   Time: PT1M

3. Pressure‑cook the beef

   Place the cooker on high flame. Cook until the first whistle, then reduce to low flame and cook for 3–4 additional whistles.

   Time: PT20M

4. Prepare aromatics and shallots

   While the beef cooks, finely chop the remaining 1 inch ginger, 6 garlic cloves, and 2 green chillies. Slice 1 cup shallots thinly.

   Time: PT10M

5. Heat oil in pan

   Heat 3 Tbsp cooking oil in a pan/kadai over medium flame.

   Time: PT1M

6. Sauté ginger and garlic

   Add the chopped ginger and garlic to the hot oil and sauté for about 5 seconds, just until fragrant.

   Time: PT5S

7. Brown the shallots

   Add the sliced shallots and sauté, stirring frequently, until they turn golden brown.

   Time: PT5M

8. Season with salt

   Stir in 1 tsp salt and mix well.

   Time: PT30S

9. Add ground spices

   Turn the flame to its lowest setting. Add 3 tsp coriander powder, ½ Tbsp chilli powder, and 1½ tsp homemade garam masala (or 1 Tbsp meat masala). Sauté for 30 seconds to remove raw flavor.

   Time: PT30S

10. Combine cooked beef with the pan

    Transfer the pressure‑cooked beef (including its cooking liquid) into the pan. Mix thoroughly.

    Time: PT2M

11. Add curry leaves

    Stir in 3 sprigs of fresh curry leaves.

    Time: PT30S

12. Adjust gravy consistency

    If a thinner gravy is desired, add a splash of hot water and stir.

    Time: PT1M

13. Final simmer

    Cover the pan and let the curry cook on low flame for 3 minutes so the flavors meld.

    Time: PT3M

14. Finish with pepper

    Uncover, add ¾ Tbsp crushed black pepper, and stir well.

    Time: PT30S

15. Add coconut milk (optional) and serve

    Turn off the heat. If using, stir in ½ cup coconut milk. Do NOT bring back to a boil.

    Time: PT1M

Nutrition Facts

Calories

720

Protein

45 g

Carbohydrates

10 g

Fat

45 g

Fiber

2 g

Ingredient Substitutions

• Instead of Beef, cleaned and cut into pieces: Lamb, Goat
• Instead of Coriander Powder: Ground coriander seeds
• Instead of Chilli Powder: Cayenne pepper
• Instead of Turmeric Powder: Fresh turmeric, grated
• Instead of Homemade Garam Masala: Store‑bought garam masala, Meat masala
• Instead of Ginger: Ginger paste
• Instead of Garlic cloves: Garlic paste
• Instead of Green Chillies: Jalapeño
• Instead of Salt: Sea salt
• Instead of Lime Juice: Lemon juice
• Instead of Cooking Oil (vegetable or canola): Sunflower oil
• Instead of Shallots, sliced: Onion, thinly sliced
• Instead of Curry Leaves: Bay leaf (different flavor)
• Instead of Crushed Black Pepper: Freshly ground black pepper
• Instead of Coconut Milk (optional): Heavy cream, Plain yogurt

Equipment Needed

• Pressure cooker
• Pan or Kadai
• Knife
• Cutting board
• Measuring spoons
• Spatula or wooden spoon
• Stove (gas or electric)

Critical Steps — Do Not Skip

• Mixing the beef with spices before pressure cooking ensures even flavor penetration.
• Cooking the beef to the correct pressure (first whistle + 3‑4 whistles) is essential for tenderness.
• Browning the shallots to a golden color develops the base flavor.
• Sautéing ground spices on low heat prevents bitterness.
• Do not boil after adding coconut milk; it should be incorporated off the heat.

Chef Tips from the Video

• Use fresh curry leaves for authentic aroma; they lose flavor when dried.
• A pinch of sugar can balance the acidity of lime juice if desired.
• For extra heat, keep the seeds of the green chillies.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze in portion‑sized bags for up to 2 months; thaw before reheating.

Room temperature: Not recommended; keep refrigerated.

Make-Ahead Tips

• Pressure‑cook the beef a day ahead and refrigerate; reheat in the pan with a little water.
• Homemade garam masala can be prepared in bulk and stored in an airtight jar for months.