Indian Beef Curry with Tomato Gravy (Printable)

Tender beef slow-cooked in aromatic spiced tomato gravy, perfect with rice or naan.

# Ingredient List:

→ 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 (optional, adjust to taste)
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 (adjust to taste)
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

# Directions:

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 coloring.
03 - Stir in garlic, ginger, and green chilies. Cook for 2 minutes until aromatic and raw garlic smell dissipates.
04 - Add ground coriander, turmeric, chili powder, garam masala, ground cumin, paprika, salt, and pepper. Toast spices for 1 minute to release essential oils.
05 - Add beef cubes and brown on all sides, about 5 minutes. Work in batches if necessary to avoid overcrowding the pot.
06 - Stir in tomatoes and cook for 5 minutes, allowing them to soften and break down slightly.
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 with chopped cilantro and serve hot with basmati rice or naan bread, accompanied by lemon wedges.

# Expert Tips:

01 -
  • The deep, complex flavors develop while the beef slowly simmers, making your kitchen smell absolutely incredible
  • This curry tastes even better the next day, so it is perfect for meal prep or feeding a crowd
  • The tomato gravy creates this silky, rich sauce that clings perfectly to every piece of beef
02 -
  • The beef needs time to become tender, so do not rush the simmering step or try to increase the heat
  • Stir the yogurt in gently at the end to prevent it from separating, and keep the heat low when you add it
  • This curry tastes even better after resting in the refrigerator overnight, so consider making it a day ahead
03 -
  • If you have time, marinate the beef in some yogurt and spices overnight for even deeper flavor penetration
  • Use a heavy pot or Dutch oven to maintain even heat and prevent hot spots that can scorch the sauce

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