Why You’ll Love This Recipe
Beef Masala offers a wonderful balance of heat, savory depth, and subtle sweetness from caramelized onions and tomatoes. The slow cooking ensures melt-in-your-mouth beef, while the spices create layers of flavor that make each bite unforgettable. It’s also a versatile dish—you can make it mild or fiery depending on your spice preference.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Beef chuck or stew meat (cut into cubes)
- Oil or ghee
- Onion (finely chopped)
- Garlic (minced)
- Fresh ginger (minced or grated)
- Tomatoes (chopped or pureed)
- Ground coriander
- Ground cumin
- Garam masala
- Ground turmeric
- Chili powder or cayenne pepper
- Ground black pepper
- Salt
- Fresh cilantro (for garnish)
- Water or beef broth
Directions
- Heat oil or ghee in a large pot or Dutch oven over medium heat.
- Add onions and cook until golden brown, stirring occasionally.
- Stir in garlic and ginger, cooking for about 1 minute until fragrant.
- Add coriander, cumin, garam masala, turmeric, chili powder, black pepper, and salt. Stir for 30 seconds to toast the spices.
- Add chopped tomatoes and cook until they break down into a thick paste.
- Add beef cubes, stirring to coat them in the spice mixture. Cook for 4–5 minutes to brown the meat slightly.
- Pour in water or beef broth until the beef is just covered. Bring to a boil, then reduce heat to low, cover, and simmer for 1½–2 hours, or until beef is tender and sauce is thickened.
- Garnish with fresh cilantro before serving.
Servings and timing
Serves 4–6 people.
Prep time: 15 minutes
Cook time: 1½–2 hours
Variations
- Add potatoes or carrots for a heartier curry.
- Use coconut milk for a creamier, milder flavor.
- Replace beef with lamb for a different twist.
- Add green chilies for extra heat.
- Stir in spinach or kale near the end for added nutrition.
Storage/Reheating
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of water or broth if the sauce is too thick. Freeze for up to 3 months; thaw in the refrigerator overnight before reheating.
FAQs
What’s the best cut of beef for masala?
Beef chuck or stew meat works best because it becomes tender after slow cooking.
Can I make this in a slow cooker?
Yes, brown the beef and sauté the aromatics first, then cook on low for 6–8 hours.
Can I make it less spicy?
Yes, reduce or omit the chili powder and cayenne pepper.
Can I pressure cook Beef Masala?
Yes, cook on high pressure for about 35 minutes, then release naturally.
Can I use canned tomatoes?
Yes, canned diced or crushed tomatoes work perfectly.
How do I thicken the sauce?
Simmer uncovered for the last 15–20 minutes to reduce the liquid.
Can I use pre-made garam masala paste?
Yes, but adjust the other spices accordingly to avoid overpowering the dish.
What should I serve it with?
Steamed basmati rice, naan, or roti are classic pairings.
Can I add yogurt to the sauce?
Yes, stir in plain yogurt at the end for tanginess and creaminess.
Is this dish freezer-friendly?
Yes, Beef Masala freezes very well and reheats with excellent flavor.
Conclusion
Beef Masala is a deeply flavorful, slow-cooked curry that delivers warmth and comfort in every bite. With tender beef, aromatic spices, and a rich sauce, it’s a satisfying dish that’s perfect for cozy family dinners or impressive gatherings with friends.
PrintBeef Masala
A rich, aromatic Indian-style curry featuring tender beef simmered with onions, tomatoes, garlic, ginger, and warm spices—perfect for serving with rice or flatbreads.
- Prep Time: 15 minutes
- Cook Time: 1½–2 hours
- Total Time: 1 hour 45 minutes – 2 hours 15 minutes
- Yield: 4–6 servings
- Category: Main Dish
- Method: Simmering
- Cuisine: Indian
Ingredients
- 2 lbs beef chuck or stew meat, cut into cubes
- 3 tbsp oil or ghee
- 2 large onions, finely chopped
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, minced or grated
- 3 large tomatoes, chopped or pureed
- 2 tsp ground coriander
- 2 tsp ground cumin
- 2 tsp garam masala
- 1 tsp ground turmeric
- 1–2 tsp chili powder or cayenne pepper (to taste)
- 1/2 tsp ground black pepper
- Salt, to taste
- 2–3 cups water or beef broth
- Fresh cilantro, for garnish
Instructions
Heat oil or ghee in a large pot or Dutch oven over medium heat.
- Add onions and cook until golden brown, stirring occasionally.
- Stir in garlic and ginger; cook for 1 minute until fragrant.
- Add coriander, cumin, garam masala, turmeric, chili powder, black pepper, and salt; toast spices for 30 seconds.
- Add tomatoes and cook until they break down into a thick paste.
- Stir in beef cubes to coat with the spice mixture; cook for 4–5 minutes to brown slightly.
- Pour in enough water or beef broth to just cover the beef. Bring to a boil, then reduce heat to low, cover, and simmer for 1½–2 hours, until beef is tender and sauce has thickened.
- Adjust seasoning as needed. Garnish with fresh cilantro before serving.
Notes
- Use beef chuck for maximum tenderness after slow cooking.
- For a milder curry, reduce or omit the chili powder.
- Add potatoes, carrots, or spinach for more vegetables.
- Use coconut milk for a creamier sauce.
- To thicken, simmer uncovered during the last 15–20 minutes.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 340
- Sugar: 5g
- Sodium: 540mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 90mg
