This easy Beef Masala is made in the pressure cooker or slow cooker using a fragrant dried spice combination and pantry staples. It makes tender melt in your mouth chunky beef cubes coated in a rich aromatic, lightly spiced Indian curry sauce just like my Kerala Beef Curry.
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Enjoy with steamed basmati rice, Indian flatbreads like naan or roti, Cucumber Raita, or even mashed potatoes.
Recipe Highlights
Beef masala is one of those home cooked dishes that is deceivingly simple to make, but it so packed with flavour.
- Make it in the Pressure Cooker, Instant Pot or Slow Cooker
- Beef masala is cooked until perfectly fork tender
- The masala sauce is savory, sweet, warm and earthy with fragrant spices
- A little bit spicy, but easy to add more or less heat
- Perfect all year round
- Its full on comfort food and its a meal in one that's under 500 calories.
Also check out my Chicken Tikka Masala made in the Slow Cooker!
Making dinners under 500 calories is my specialty, with many of my most popular being low calorie chicken recipes, low calorie meal prepping recipes and low calorie slow cooker recipes.
Base Ingredients
- Stewing beef or chuck steak
- Garlic and Ginger
- Tomato paste and canned crushed tomatoes
- Brown onion and Green chillies
- Beef stock/broth
- Coconut oil
Blend of Spices
I used a combination of the following spices for this beef masala recipe: garam masala powder, turmeric powder, ground cumin powder, ground coriander, hot paprika, smoked paprika, salt and ground black pepper.
Instead of paprika you could also use red chili pepper.
This might sound like a lot of spices but all are necessary to achieve a good well rounded curry flavour that hits all the right notes.
What is Masala?
- Masala refers to a warming fragrant spice blend used in many Indian curry dishes.
- The combination of spices produces a warming and comforting bowl of deliciousness with a mouth watering aroma that will fill the entire house.
- Masala is a curry that can be eaten year round, especially in the cooler months and also in the warmer months.
How To Make In the Pressure Cooker
Slow Cooker Instructions also included below in the Recipe Card.
- Preheat Pressure Cooker: Set pressure cooker to the "Saute/Sear" HIGH TEMP and set time to 10 minutes.
- Coat Beef with Cornflour/Cornstarch: Add beef pieces into a large ziplock bag with cornflour and shake to coat.
- Brown The Beef: Remove beef from bag. Add the oil and beef to the inner pot of the pressure cooker and brown the beef for 5 to 7 minutes, turning regularly to ensure even cooking. Remove beef from pot and set aside once browned.
- Cook off Aromatics: Saute onions, garlic, ginger, spices, salt and pepper to the inner pot and cook for 2 to 3 minutes until fragrant and onions have begun to soften.
- Add Beef back in: Add the beef back into the pot and stir through onion and spice mix. Then, add the tomatoes, stock, tomato paste and chillies to the pot
- Set to Pressure Cook: Secure and lock in lid in clockwise direction. Set the valve to seal. Select the menu by pressing the PRESSURE COOK button. Select the "MEAT/POULRTY" setting and adjust the cooking time to 30 minutes. Press start to commence the cooking process.
- Release and Stir: Once timer has gone off, release pressure valve so steam can escape. Remove the lid and stir. Divide equally among 6 dishes.
- Serve: Garnish with coriander, chopped fresh tomato, Greek yoghurt and green chilies.
Recipe Tips
- Choose the Right Cut of Beef: For pressure cooker beef masala, it's best to use cuts of beef that are suitable for braising, as they become tender when cooked under pressure. Chuck roast, stewing beef, skirt steak and shin are good options. Trim excess fat to avoid excess oil in the final dish.
- Sear the Meat: Before you start pressure cooking, sear the beef pieces in the pressure cooker to develop flavor. Heat some oil, and in batches, brown the meat on all sides. This adds depth and richness to the dish.
- Check the Consistency: Once the pressure has been released, open the cooker and check the consistency of the sauce. If you prefer a thinner sauce, you can simmer it uncovered for a few minutes to thicken it up. Or, if it's too thick, you can add a little water or broth to reach your desired consistency.
Common Questions
To make beef masala less spicy, you can omit the hot paprika from the spice mix. Adding ingredients like yogurt or coconut milk can also help to mellow the spiciness.
In a pressure cooker, you'll know the beef is done when it's tender and easily pierced with a fork. If it's not done, you can continue cooking for a few more minutes.
Searing the beef before making beef masala is not strictly necessary, but it is highly recommended. Searing the meat helps develop flavor by creating a golden brown caramelized crust on the surface. This adds richness and depth to the dish. While you can skip this step if you're short on time, searing is a simple technique that significantly enhances the overall taste.
Flavor Boosters
- More Freshness: add a squeeze of lemon juice or lemon zest before serving
- More Heat: add a little diced chili on top to serve
- More Spice: Add a cinnamon stick to the pot, cooking with the meat, a little garlic powder, or a bay leaf.
- Veg: add diced sweet potato to the pot to cook with the meat
Storage
- Refrigeration: Store leftover beef masala in an airtight container in the refrigerator for 3-4 days.
- Freezing: For longer storage, freeze beef masala in airtight containers or freezer bags for up to 2-3 months.
- Label and Date: Always label containers with the date for tracking freshness.
More Curry Recipes
- Curried Mince (a simple and versatile freezer friendly recipe)
- 20 minute Indian Coconut Chicken Curry
- Authentic Oven Baked Butter Chicken (from scratch, nothing from a jar)
- Pressure Cooker Beef and Corriander Curry
- Easy Stovetop Chicken and Pineapple Curry
- Chicken Kerala Curry
Easy Beef Masala Curry
Ingredients
- 2 pounds /1 kg stewing beef or chuck steak - cut into 2cm cubes
- ½ cup Cornflour
- 2 tablespoons Garlic, crushed
- 2 tablespoons Ginger, grated
- 2 tablespoons Tomato paste
- 1 medium Brown onion, chopped
- 1 ½ cup Beef stock/Broth
- 440 grams /14 ounce crushed tomatoes
- 1 tablespoon Olive oil
- 2 long Green chilies, diced
Blend of Spices
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon Turmeric powder
- 1 tablespoon Garam masala powder
- ½ teaspoon Ground cumin powder
- ½ teaspoon Ground coriander powder
- ½ teaspoon Hot paprika powder/Red Chili Powder
- ½ teaspoon Smoked paprika powder
Garnishes
- Fresh coriander/cilantro
- Fresh chopped tomato
- Plain Greek yoghurt
- Extra chilli
Instructions
Pressure Cooker
- Preheat Pressure Cooker: Set pressure cooker to the "Saute/Sear" HIGH TEMP and set time to 10 minutes.
- Coat Beef with Cornflour/Cornstarch: Add beef pieces into a large ziplock bag with cornflour and shake to coat.2 pounds /1 kg stewing beef or chuck steak, ½ cup Cornflour
- Brown The Beef: Remove beef from bag. Add the oil and beef to the inner pot of the pressure cooker and brown the beef for 5 to 7 minutes, turning regularly to ensure it browns evenly. Remove beef from pot and set aside once browned.1 tablespoon Olive oil
- Saute Aromatics: Add chopped onions, garlic, ginger, spices, salt and pepper to the inner pot and cook for 2 to 3 minutes until fragrant and onions have begun to soften.2 tablespoons Garlic, crushed, 2 tablespoons Ginger, grated, 1 medium Brown onion, chopped, 1 teaspoon salt, 1 teaspoon Turmeric powder, 1 tablespoon Garam masala powder, ½ teaspoon Ground cumin powder, ½ teaspoon Ground coriander powder, ½ teaspoon Hot paprika powder/Red Chili Powder, ½ teaspoon Smoked paprika powder, 1 teaspoon freshly ground black pepper
- Add Beef: Add the beef back into the pot and stir through onion and spice mix. Then, add the tomatoes, stock, tomato paste and chillies to the pot2 tablespoons Tomato paste, 1 ½ cup Beef stock/Broth, 440 grams /14 ounce crushed tomatoes, 2 long Green chilies, diced
- Set to Pressure Cook: Secure and lock in lid in clockwise direction. Set the valve to seal. Select the menu by pressing the PRESSURE COOK button. Select the "MEAT/POULRTY" setting and adjust the cooking time to 30 minutes. Press start to commence the cooking process.
- Release and Stir: Once timer has gone off, release pressure valve so steam can escape. Remove the lid and stir. Divide equally among 6 dishes.
- Serve: Garnish with coriander, chopped fresh tomato, Greek yoghurt and green chillies. Serve with cooked jasmine rice if desired.
Slow Cooker
- Follow steps 2, 3, 4 and 5
- Slow Cook: Add the lid to the slow cooker and cook on low heat for 8 hours.
Notes
Nutrition
Note: Sugars contained in this recipe are from naturally occurring sugars in fruits, vegetables or other natural sweeteners. Calories have been calculated for your convenience using My Fitness Pal and are based on the ingredients listed in the recipe card.
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