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
Ingredients
- 2 Tablespoon vegetable oil
- 1 1/2 lbs beef cubed
- 2 piece cinnamon stick
- 5-6 cloves
- 2 cardamon pods
- pepper
- salt
- bay leaf
- 1 onion chopped
- 2 cloves garlic
- 1 Tablespoon ginger chopped
- 1/4 cup unsweetened dried coconut
- 2 cup water
- 4 cup spinach
- 2 Tablespoon tomato paste
Instructions
- Heat the oil in a large pan (or pressure cooker). Fry the beef until brown. Remove the beef to a plate.2 Tablespoon vegetable oil, 1 1/2 lbs beef
- Add the cinnamon stick, cloves, cardamon, salt, pepper, bay leaf, onion, garlic and ginger to the pot, and fry for 5 minutes.2 piece cinnamon stick, 5-6 cloves, 2 cardamon pods, pepper, salt, bay leaf, 1 onion, 2 cloves garlic, 1 Tablespoon ginger
- 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 1 1/2-2 hours. If using a pressure cooker bring it to pressure and cook for 25 minutes.1/4 cup unsweetened dried coconut, 2 cup water
- When the beef is cooked remove the lid, and stir in the spinach and tomato paste. Cook for 5 minutes and serve over rice.4 cup spinach, 2 Tablespoon tomato paste
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Nutrition Information
Nutrition facts are estimates.
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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.