Although “this” recipe is my go-to way to make scrumptious beef curry, there’s truly nothing like browsing through different recipes and recreating them in the kitchen. And of course, that includes traditional recipes which can be made in different ways.So today, I am going to introduce you to a different version of your favorite Indian beef curry – beef masala. It’s all about succulent beef cooked in spicy sauce. The recipe is pretty straightforward, and super simple to make. I have also included the slow cooker and instant pot versions of the recipe.How To Make Beef MasalaStart with sautéing beef pieces over high heat. Remove from the pan. Make sure the meat is browned on all sides to seal in the juices.Next up, sauté some onions until browned followed by frying up minced ginger and garlic. The spices are also fried until you get a nice aroma. You’ll also need some tomato paste to add the richness to the sauce.To make the sauce for this beef masala, pour in equal amounts of water and beef stock (broth). The beef broth will make the sauce super flavorful. Finally, the beef pieces go in and are cooked until tender.Super flavorful beef masala to serve with rotis, naans, rice and parathas.
More Beef Recipes:
Indian Beef Curry Instant Pot Beef Curry Indian Beef Stew Beef Coconut Curry Beef Madras Beef Vindaloo Beef Korma Beef Stroganoff
Like this beef masala recipe? Then join Nish Kitchen on Facebook, Pinterest and Instagram. Watch exclusive recipe videos on YouTube. After step 7, transfer the curry to slow cooker. Cover with lid. Cook for 4 hours on high or 8 hours on low. Make this in instant pot: Turn on instant pot. On sauté mode, heat oil and sauté onions until browned. Add ginger and garlic. Sauté, stirring, until fragrant. Add ground turmeric, ground cumin, ground coriander, garam masala and red chili powder. Sauté, stirring, until fragrant. Add tomato paste and sauté for one minute. Add beef stock (broth) and water. Stir to combine. Season with salt and pepper. Put the lid on instant pot. Select manual mode. Set the timer for 20 minutes. When done, let the pressure release naturally for 15 minutes. Remove lid. If there’s too much sauce in the curry, you can turn on the sauté mode and cook a little longer to thicken it.
