Indian Beef Curry with Tomato (Printable)

Tender beef simmered in spiced tomato gravy with aromatic Indian spices.

# What You'll 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
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

# How-To Steps:

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 raw smell dissipates.
04 - Add ground coriander, turmeric, chili powder, garam masala, ground cumin, paprika, salt, and pepper. Toast spices for 1 minute, stirring constantly to prevent burning.
05 - Add beef cubes and brown on all sides, about 5 minutes. Develop deep color and flavor through proper searing.
06 - Stir in tomatoes and cook for 5 minutes, allowing them to soften and break down into the spice mixture.
07 - Pour in stock and water. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally to prevent sticking.
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 (bay leaves, cloves, cinnamon stick) before serving.
10 - Garnish generously with chopped cilantro. Serve hot with basmati rice or naan, accompanied by lemon wedges.

# Expert Suggestions:

01 -
  • The beef becomes impossibly tender after slow cooking in that spiced tomato gravy
  • One pot feeds a crowd and tastes even better the next day
  • The yogurt at the end creates the most luxurious silky sauce
02 -
  • Temper your yogurt by mixing a spoonful of hot sauce into it before adding to the pot, otherwise it might separate
  • The curry needs at least 90 minutes total cooking time for the beef to become properly tender
  • Don't skip removing the whole spices before serving, biting into a whole clove ruins the experience
03 -
  • Cut your beef into slightly larger cubes than you think you need, it shrinks as it cooks
  • Make this a day ahead, the flavors deepen overnight and it reheats beautifully
  • If the sauce is too thin, simmer uncovered for an extra 15 minutes

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