If you’re looking to elevate your dinner routine, give this hearty beef masala a try! This flavorful dish, rooted in Indian cuisine, is a favorite in many Indian restaurants across New Zealand, celebrated for its delectable blend of spices and tender meat. It’s simple to prepare, especially with a pressure cooker, and pairs wonderfully with a variety of breads and rice. Let’s explore this delicious beef masala recipe that promises warmth and comfort in every bite!
Main Ingredients for Beef Masala
- Beef: Opt for cuts like rump, topside, brisket, or chuck steak, as the stewing or pressure-cooking process will tenderize the meat. High-quality cuts like sirloin are unnecessary.
- Whole Spices: Use black pepper, cumin seeds, cinnamon sticks, and cloves. You may also add coriander seeds and fennel seeds for extra flavor.
- Ground Spices: Include chili powder, chili flakes, garam masala, coriander powder, turmeric powder, paprika, and ground black pepper. Fresh whole spices are preferable, but a mix of ground and whole spices is convenient.
- Garlic, Ginger, Onion: Fresh ingredients are ideal, but ready-made ginger-garlic paste is also popular in Indian cooking. Thinly sliced onions help thicken the gravy as it cooks.
- Tomato: Chopped tomatoes can enhance the flavor, though this is optional.
How to Prepare Beef Masala
a. Sauté the Spices and Brown the Beef
- Cut the beef into one-inch pieces.
- Brown the beef in a pan with some oil over medium-high heat until both sides are golden brown. This enhances the flavor, especially if you plan to stew it later.
- Sauté black pepper, cumin seeds, cinnamon stick, and cloves in vegetable oil over low heat until aromatic (about one minute). Avoid high heat to prevent burning.
- Add sliced onions to the spices and continue sautéing until the onions are translucent and slightly browned, which will take a few minutes.
- Incorporate the beef pieces with the sautéed spices and onions, cooking for five minutes until the beef dries out slightly.
- Add ginger-garlic paste and fry until fragrant.
- Stir in salt, ground chili powder, chili flakes, garam masala, coriander powder, turmeric powder, paprika, and ground black pepper. Optionally, add green cardamom and bay leaf for more flavor, along with chopped tomatoes or tomato paste.
b. Pressure Cook the Beef
- Add water or beef broth to the beef, adjusting the amount based on how much gravy you desire. For a drier beef masala, use minimal liquid; for more gravy, add more water and adjust seasoning accordingly.
- Pressure cook the beef until tender. This method yields better texture and flavor compared to slow cooking.
- Once the beef is tender, stir in yogurt and cook for an additional five minutes.
- Transfer the beef masala to a serving dish and garnish with coriander before serving.
Stovetop Cooking Alternative
If you don’t have a pressure cooker, you can still prepare this dish on the stovetop. Simply combine all ingredients in a pot and cook over low heat for up to two hours until the beef is tender. The cooking process remains the same.
Ingredients
Ingredients A
- 1 medium onion, sliced
- 1 medium tomato, chopped
- 500g boneless beef
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1/4 cup water
Ingredients B
- 3 tbsp yogurt
- Coriander leaves for garnish
Instructions
- Cut the beef into about one-inch pieces.
- Sauté Ingredients A with oil over low heat. Once aromatic, add the sliced onions and stir until they are translucent and slightly browned.
- Add beef pieces to the spices and sauté for five minutes.
- Add the ginger-garlic paste and continue frying until fragrant.
- Incorporate Ingredients B and chopped tomato into the beef.
- Add water or beef broth to stew the beef until tender.
- Once tender, stir in yogurt and cook for five minutes.
- Transfer the beef masala to a serving dish.
- Garnish with coriander leaves before serving.
Nutrition Information:
Yield: 3
Serving Size: 1
Amount Per Serving:
Calories: 622
Total Fat: 42g
Saturated Fat: 13g
Trans Fat: 1g
Unsaturated Fat: 26g
Cholesterol: 146mg
Sodium: 1133mg
Carbohydrates: 15g
Fiber: 5g
Sugar: 4g
Protein: 47g
Tips for the Best Beef Masala
- Using a pressure cooker or Instant Pot can significantly reduce cooking time and enhance the browning of the meat due to the higher temperature.
- Browning the beef adds depth of flavor through the Maillard reaction, which occurs at high heat, enriching the dish’s taste.
- For a twist, add a touch of lemon zest during the final cooking stage.
- While yogurt is preferred, coconut cream can be used for a different flavor profile. Ensure to use coconut cream, not coconut milk.
- Perform a taste test to adjust flavors to your liking. Consider adding ground cayenne pepper, garam masala, or ground cumin for enhanced flavor.
Beef masala is a delightful beef curry best served with rice or naan. It’s also freezer-friendly, allowing you to prepare a larger batch for future meals. The flavor remains intact for up to a month.
Note: While beef is not traditionally consumed in India, some Indian restaurants abroad offer beef dishes. This particular recipe was inspired by a dish we enjoyed at an Indian restaurant in New Zealand, which features a variety of meat options to cater to different preferences.
Related Recipes for Beef Masala
If you enjoy spicy dishes, here are some of my top recommendations:
- Beef Rendang: A bestseller at our former restaurant, this dish features a rich and savory flavor from aromatic spices.
- Sichuan Boiled Beef: Prepare for a fiery experience with this dish, served in a flavorful broth that embodies Sichuan cuisine.
- Malaysian-Style Easy Chicken Curry: Made with local spices and potatoes, this dish is a staple in Malaysian households and is sure to satisfy your taste buds.
