Spicy Beef Curry Basmati (Printable Version)
Tender spicy beef simmered in rich sauce, served with fluffy basmati rice and fresh cilantro garnish.
# What You Need:
→ Beef Curry
01 - 2 tablespoons vegetable oil
02 - 2 pounds beef chuck, cut into 1-inch cubes
03 - 1 large onion, finely chopped
04 - 4 cloves garlic, minced
05 - 1 inch fresh ginger, grated
06 - 2 tablespoons tomato paste
07 - 1 can (14 ounces) diced tomatoes
08 - 1 cup beef broth
09 - 2 teaspoons ground cumin
10 - 2 teaspoons ground coriander
11 - 1 1/2 teaspoons ground turmeric
12 - 1 1/2 teaspoons chili powder, adjust to taste
13 - 1 teaspoon garam masala
14 - 1/2 teaspoon ground cinnamon
15 - 1 to 2 fresh green chilies, sliced (optional)
16 - 1 teaspoon salt, or to taste
17 - 1/4 teaspoon black pepper
18 - 1 cup coconut milk
19 - 2 tablespoons fresh cilantro, chopped (for garnish)
→ Basmati Rice
20 - 1 1/2 cups basmati rice
21 - 2 1/4 cups water
22 - 1 tablespoon butter or ghee
23 - 1/2 teaspoon salt
# How to Make It:
01 - Heat oil in a large heavy pot over medium-high heat. Brown beef cubes in batches, then remove and set aside.
02 - Add chopped onions to the same pot and sauté until golden brown, about 8 minutes. Stir in garlic and ginger, cooking for 1 minute until fragrant.
03 - Incorporate tomato paste, cooking for 1 minute. Add diced tomatoes; cook for 2 to 3 minutes, stirring continuously.
04 - Stir in ground cumin, coriander, turmeric, chili powder, garam masala, cinnamon, salt, and black pepper. Mix well to coat the mixture evenly.
05 - Return browned beef to the pot. Pour in beef broth and bring to a simmer. Cover and cook on low heat for 1 hour, stirring occasionally.
06 - Pour in coconut milk and add fresh green chilies if desired. Simmer uncovered for 20 to 30 minutes until beef is tender and sauce thickens.
07 - Rinse rice under cold water until clear. Combine rice, water, butter or ghee, and salt in a medium saucepan. Bring to boil, cover, reduce heat to low, and cook for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork before serving.
08 - Plate the spicy beef curry over the basmati rice and garnish with chopped cilantro.
# Expert Tips:
01 -
- The beef becomes impossibly tender and absorbs every layer of spice without tasting muddy or one-dimensional.
- You can adjust the heat to match your mood—dial it down for a quiet weeknight or crank it up when you need something bold.
- It smells incredible while simmering, filling your whole kitchen with the kind of aroma that makes people ask what you're cooking before they even walk in.
02 -
- Don't rush the simmering stage—the longer the beef cooks, the more tender it becomes and the more the flavors marry into something cohesive rather than scattered.
- Taste the curry before serving and adjust the heat; what feels perfect to you might be different from what you expected, and chili powder intensity varies by brand.
- If your sauce seems too thin after forty minutes of simmering, simmer uncovered longer; if it's too thick, stir in a splash of broth or water to loosen it.
03 -
- Make this the day before and reheat it gently; the spices have time to deepen and mellow, and it often tastes even better the second day.
- If the sauce is too thin, whisk together one tablespoon cornstarch with two tablespoons cold water, stir it in, and simmer for three minutes to thicken naturally.