Indian Beef Curry with Tomato Gravy (Printable)

Tender beef cubes in a rich tomato-based gravy with aromatic spices, perfect served over rice or with flatbreads.

# What You'll Need:

→ 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
07 - 14 oz ripe tomatoes, chopped

→ 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
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; cook until golden brown, about 8 minutes, stirring frequently.
03 - Stir in garlic, ginger, and green chilies. Cook for 2 minutes until aromatic.
04 - Add ground coriander, turmeric, chili powder, garam masala, ground cumin, paprika, salt, and pepper. Toast spices for 1 minute.
05 - Add beef cubes and brown on all sides, about 5 minutes.
06 - Stir in tomatoes and cook for 5 minutes, allowing them to soften.
07 - Pour in stock and water. Bring to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
08 - Remove lid; stir in yogurt. Simmer uncovered for another 20–30 minutes, until beef is tender and sauce is thickened.
09 - Taste and adjust seasoning if needed. Remove whole spices before serving. Garnish with cilantro and serve hot with basmati rice or naan, and lemon wedges.

# Expert Tips:

01 -
  • The tomato gravy creates this incredible velvety texture that coats every single piece of beef
  • Whole spices toasted in oil release these deep floral notes you just cannot get from ground spices alone
  • It actually tastes better the next day, so I always make extra for effortless lunches
02 -
  • I once skipped browning the beef properly to save time and the curry had this flat, gray flavor I could not fix
  • Tempering the yogurt prevents it from separating—whisk a little hot gravy into it first before adding to the pot
  • The curry actually develops deeper flavor if you make it a day ahead and reheat it gently
03 -
  • Temper your yogurt by whisking in a spoonful of hot gravy before adding it to the pot—this prevents curdling
  • If the gravy's too thick at the end, splash in a little water rather than more stock to keep the flavors balanced
  • The bay leaves and whole spices add subtle flavor during cooking, but remove them before serving so no one gets an unexpected bite

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