Beef Masala

4.96 from 70 votes

Tender beef is cooked with onions, tomatoes, ginger, garlic, and a blend of fragrant spices, resulting in a delicious and hearty meal that will surely please your taste buds. Whether you're a fan of Indian cuisine or just looking to try something new, this dish is a must-try.

Prep Time12

Cook Time1 47

Total Time1 59

Course: Main Course

Cuisine: Indian

Servings:

Calories: 346kcal

Author: Maureen Celestine

Equipment

heavy bottom pot or pressure cooker

Ingredients

1.5 lbs stewing beef cubed (beef chuck, cubed (about 2 inches)
4 tablespoons olive oil
6 whole cloves
1 teaspoon coriander seeds
1 small yellow onion chopped
2 tablespoons ginger garlic paste
8 tablespoons tomato paste
1 teaspoon chili powder
1 ½ teaspoons turmeric
½ tablespoon Garam masala
1 teaspoon ground cumin
1 teaspoon ground coriander
1 large carrot cut in rounds (optional)
2 fresh red chili peppers finely chopped (optional)
Salt to taste
1 ⅔ cups beef or chicken stock
¾ cup coconut milk or plain Greek yogurt
A handful of fresh cilantro roughly chopped (about half a cup)

To GARNISH:

Fresh cilantro
Red or green chilies
Scallions green part, julienne

Instructions

Heat the oil in a large, heavy-bottom saucepan or instant pot. Stir in the onion, cloves, and coriander seeds. Fry for about 5 minutes.
4 tablespoons olive oil, 6 whole cloves, 1 small yellow onion, 1 teaspoon coriander seeds
Add the ginger-garlic mix and tomato paste, and fry for about 2 minutes on medium-high heat.
2 tablespoons ginger garlic paste, 8 tablespoons tomato paste
Add the beef chunks and continue to fry for about 6 minutes or until the meat begins to brown.
1.5 lbs stewing beef
Add the chili powder, turmeric, garam masala, cumin, ground coriander, carrot, and fresh chili peppers (if using). Stir to combine.
1 teaspoon chili powder, 1 ½ teaspoons turmeric, ½ tablespoon Garam masala, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 large carrot, 2 fresh red chili peppers
Stir in the beef stock, then season with salt to taste.
Salt to taste, 1 ⅔ cups beef or chicken stock
Cover and simmer on low heat for 90 minutes or in a high-pressure cooker for 25 minutes (natural release).
Add the coconut milk (or yogurt) and fresh cilantro. Stir to combine. Adjust seasonings if needed. Cook for 2 minutes, and remove from heat.
¾ cup coconut milk or plain Greek yogurt, A handful of fresh cilantro
Serve with rice or naan. Garnish with more cilantro, red chili, or scallions.
Fresh cilantro, Red or green chilies, Scallions

Video

Notes

The coriander and cloves will soften while they cook. If you don’t like chewing on the seeds, toast them for 3 minutes, then blend with a spice grinder, add them back into the pot, and fry them with the onion.
I usually marinate the beef ahead of time with ½ a teaspoon of chicken powder, ground garlic, and smoked paprika. This adds more flavor to the meat. Make sure to reduce the amount of salt in the stew if you try this.
Reduce cooking time and use a pressure cooker on high for 25 minutes (natural release). Then simmer for 2-3 after adding the yogurt.
If using coconut milk, use full fat. I like the Thai kitchen brand linked above. The milk helps thicken the stew giving it a nice texture.
If you don’t have Ginger garlic paste, blend together 2 thumb-sized fresh ginger, peeled, and 2 garlic cloves. Add about a tablespoon of water if needed to get things going.

Nutrition