Beef Masala

Why You’ll Love This Recipe

This Beef Masala recipe is deeply comforting, full of warm spices, and incredibly easy to make. It’s a great way to enjoy classic Indian flavors with a rich, meaty twist. The slow simmering process allows the beef to become melt-in-your-mouth tender while soaking up all the complex, savory flavors of the masala.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

beef stew meat or chuck roast (cut into cubes)
onion
garlic
ginger
tomatoes (or canned crushed tomatoes)
yogurt (or coconut milk for a dairy-free version)
cumin seeds
turmeric powder
ground coriander
garam masala
chili powder
ground cumin
paprika
salt
black pepper
vegetable oil or ghee
fresh cilantro (for garnish)

Directions

1. Heat oil or ghee in a large pot or Dutch oven over medium heat. Add cumin seeds and toast until fragrant.
2. Add finely chopped onion and sauté until golden brown.
3. Stir in minced garlic and ginger; cook for 1–2 minutes until aromatic.
4. Add all ground spices: turmeric, coriander, cumin, paprika, chili powder, and garam masala. Stir for 30 seconds to bloom the spices.
5. Add the beef and sear on all sides until browned.
6. Stir in chopped tomatoes and cook for 5–7 minutes until the tomatoes break down and thicken.
7. Lower the heat and stir in the yogurt (or coconut milk). Mix well to combine.
8. Cover and simmer on low heat for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the masala is thick and flavorful.
9. Taste and adjust salt and spice levels as needed.
10. Garnish with fresh cilantro and serve hot with rice or flatbread.

Servings and timing

Serves: 4–6
Prep time: 15 minutes
Cook time: 1.5–2 hours
Total time: 2 hours 15 minutes

Variations

• Spicy version: Add green chilies or increase the chili powder for more heat.
• Slow cooker: Brown the beef and aromatics first, then transfer everything to a slow cooker and cook on low for 6–8 hours.
• Creamier sauce: Add a splash of cream or extra yogurt at the end for a richer consistency.
• Vegetable additions: Add potatoes, peas, or bell peppers for extra bulk and nutrition.
• Dairy-free: Use coconut milk instead of yogurt for a rich and creamy dairy-free version.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat on the stovetop over medium-low heat, adding a splash of water or broth to loosen the sauce.
Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat gently before serving.

FAQs

Can I use ground beef for this recipe?

Yes, but the texture will be more like a keema masala. For traditional beef masala, use stew meat or cubed chuck.

What cut of beef is best for masala?

Chuck roast or beef stew meat works well due to their marbling and tenderness after slow cooking.

Can I make this in the Instant Pot?

Yes. Sauté the aromatics using the sauté function, then pressure cook the beef masala for 35–40 minutes.

Can I use canned tomatoes?

Absolutely. Crushed or diced canned tomatoes work perfectly in place of fresh ones.

Is this dish very spicy?

The heat level is moderate, but you can adjust the chili powder to suit your preference.

What’s the best way to thicken the masala?

Simmer uncovered toward the end of cooking to let the sauce reduce and concentrate.

Can I skip the yogurt?

You can substitute with coconut milk or a bit of cream for richness.

What should I serve with beef masala?

It pairs wonderfully with steamed basmati rice, naan, roti, or even paratha.

Can I marinate the beef beforehand?

Yes, marinating in yogurt, garlic, and spices for a few hours enhances flavor and tenderness.

Is garam masala necessary?

Yes, it adds depth and signature warmth, but you can make a simple version using cinnamon, cloves, cumin, and coriander.

Conclusion

Beef Masala is a deliciously bold and hearty dish that brings the essence of Indian cooking into a rich, meaty meal. With tender beef, aromatic spices, and a deeply flavorful sauce, it’s perfect for anyone craving comforting, homemade curry-style food. Serve it up with rice or naan for a meal that satisfies every time.

Beef Masala

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A rich and aromatic Indian-style curry made with tender beef simmered in a spiced tomato-based masala sauce. Beef Masala is hearty, flavorful, and perfect with rice, naan, or roti.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 15 minutes
• Yield: 4–6 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian
• Diet: Halal

Ingredients

• 2 lbs beef stew meat or chuck roast, cut into cubes
• 2 tbsp vegetable oil or ghee
• 1 tsp cumin seeds
• 2 medium onions, finely chopped
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 3 medium tomatoes, chopped (or 1 can crushed tomatoes, 14.5 oz)
• 1/2 cup plain yogurt (or coconut milk for dairy-free)
• 1 tsp turmeric powder
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp paprika
• 1–2 tsp chili powder (to taste)
• 1 tsp garam masala
• 1 tsp salt (or to taste)
• 1/2 tsp black pepper
• Fresh cilantro, chopped (for garnish)

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Instructions

1. Heat oil or ghee in a large pot or Dutch oven over medium heat. Add cumin seeds and toast until fragrant.
2. Add onions and sauté until golden brown.
3. Stir in garlic and ginger; cook for 1–2 minutes until aromatic.
4. Add turmeric, coriander, cumin, paprika, chili powder, and garam masala. Stir for 30 seconds to bloom the spices.
5. Add beef cubes and sear on all sides until browned.
6. Stir in chopped tomatoes and cook for 5–7 minutes until tomatoes break down.
7. Lower the heat, stir in yogurt (or coconut milk), and mix well.
8. Cover and simmer on low heat for 1.5–2 hours, stirring occasionally, until beef is tender and sauce is thickened.
9. Taste and adjust seasoning. Garnish with fresh cilantro before serving.

Notes

• For extra heat, add fresh green chilies or more chili powder.
• Slow cooker option: brown beef and aromatics, then cook on low for 6–8 hours.
• Creamier sauce: stir in cream or extra yogurt before serving.
• Add potatoes, peas, or bell peppers for more vegetables.
• Dairy-free: substitute yogurt with coconut milk.

Nutrition

• Serving Size: 1 portion (about 1/6 of recipe)
• Calories: 420
• Sugar: 6g
• Sodium: 780mg
• Fat: 24g
• Saturated Fat: 9g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 3g
• Protein: 38g
• Cholesterol: 110mg