Easy Beef Masala Curry

This simple Beef Masala is prepared in either a pressure cooker or slow cooker, using a fragrant blend of dried spices and common pantry ingredients. It results in tender, melt-in-your-mouth chunks of beef enveloped in a flavorful, aromatic Indian curry sauce with just the right level of spice.

Course Dinner

Cuisine Indian

Prep Time 10

Cook Time 30

Servings people

Calories 439kcal

Author Kim

Equipment

Pressure Cooker
Slow Cooker

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 pot
2 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

Pressure Cooking - Best Cuts of Meat: Chuck Roast, Stewing Beef (also known as Gravy Beef).When using a pressure cooker, it's crucial to avoid cuts that are too lean, as they may become tough. Cuts with some marbling or connective tissue are better suited for pressure cooking, as they benefit from the shorter cooking time and high pressure to become tender and flavorful.

Slow Cooking - Best Cuts of Meat: Chuck Roast, Stewing Beef (also known as Gravy Beef), Brisket.(trim excess fat from these cuts before cooking to avoid an overly greasy sauce)

TIP: 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.

Serving Suggestions: Enjoy with steamed basmati rice, Indian flatbreads like naan or roti, Cucumber Raita, or even mashed potatoes.

Storage: Store leftovers in an air tight container in the fridge and consume within 3 to 4 days. This recipe freezes well. Freeze upto 2 months.

I did not include rice as part of this recipe therefore it is not included in the calorie count. I recommend ½ a cup of jasmine rice per serve, or alternatively cauliflower rice to keep calories even lower.

Nutrition