Indian Beef Curry


I love Indian food, and this is a flavorful beef curry that isn’t very spicy.  You could add chili peppers to it to make it hot, but I think the spices blend well without the peppers.  I usually use my pressure cooker to make it since it cuts the preparation time from about 2 hours to 45 minutes.  But since most people don’t have a pressure cooker I included instructions on how to make it without one.  The pressure cooker is a very useful kitchen appliance though, and can cut cooking time dramatically.  I actually find my pressure cooker more useful than my crockpot.

Indian Beef Curry
  • 2T. vegetable oil
  • 1½ lbs beef, cubed
  • 2” piece cinnamon stick
  • 5-6 cloves
  • 2 cardamon pods
  • pepper
  • salt
  • bay leaf
  • 1 onion, chopped
  • 2 cloves garlic
  • 1 T. chopped ginger
  • ¼ c. unsweetened dried coconut
  • 2 c. water
  • 4 c. spinach
  • 2 T. tomato paste
  1. Heat the oil in a large pan (or pressure cooker). Fry the beef until brown. Remove the beef to a plate.
  2. Add the cinnamon stick, cloves, cardamon, salt, pepper, bay leaf, onion, garlic and ginger to the pot, and fry for 5 minutes.
  3. Grind the coconut in the food processor so it is very fine. Return the beef to the pot with the water and coconut. Bring to a boil and then simmer covered 1½-2 hours. If using a pressure cooker bring it to pressure and cook for 25 minutes.
  4. When the beef is cooked remove the lid, and stir in the spinach and tomato paste. Cook for 5 minutes and serve over rice.


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  1. Mona Garg says

    I am from India and my religion is Hindu. Eating beef is against our religion b/c the cow is considered sacred. We consider the cow as our mother. She gives us milk.

    As is always the case, there are degrees of orthodoxy.

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