Indian Beef Curry with Tomato Gravy (Printable)
Tender beef in rich spiced tomato gravy with aromatic Indian flavors
# 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 or 1 can diced tomatoes
→ 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 Make It:
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; cook until golden brown, about 8 minutes, stirring frequently.
03 - Stir in garlic, ginger, and green chilies. Cook for 2 minutes until aromatic.
04 - Add ground coriander, turmeric, chili powder, garam masala, ground cumin, paprika, salt, and pepper. Toast spices for 1 minute.
05 - Add beef cubes and brown on all sides, about 5 minutes.
06 - Stir in tomatoes and cook for 5 minutes, allowing them to soften.
07 - Pour in stock and water. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
08 - Remove lid; stir in yogurt. Simmer uncovered for another 20–30 minutes, until beef is tender and sauce is thickened.
09 - Taste and adjust seasoning if needed. Remove whole spices before serving. Garnish with cilantro and serve hot with basmati rice or naan, and lemon wedges.
# Expert Advice:
01 -
- The tomato gravy creates this velvety richness that clings to every piece of beef
- Once you get the spice timing down, this becomes one of those impressive dishes that feels fancy but is honestly quite forgiving
- Leftders actually taste better the next day when all those spices have had time to really settle in and become friends
02 -
- Adding yogurt directly to a boiling pot can cause it to separate, so stir in a bit of hot gravy first to warm it gently
- Browning your spices in oil before adding liquid is what separates restaurant-quality curry from something that tastes like it came from a jar
- Letting the curry rest for even ten minutes before serving allows the sauce to thicken and flavors to settle
03 -
- Cut beef into slightly larger cubes since it will shrink during cooking
- Don't skip tempering the yogurt—mixing a small amount of hot gravy into it first prevents curdling
- If the sauce isn't thick enough after the final simmer, just let it cook uncovered a bit longer