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Indian Beef Curry with Melt-In-Your-Mouth Potatoes

Authentic Indian Beef Curry with Potatoes

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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 6

Ingredients
  

  • 2 lbs beef chuck roast cut into 1.5-inch cubes
  • 1 tbsp vegetable oil
  • 2 large onions finely sliced
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 2 large tomatoes finely chopped
  • 1 tbsp garam masala
  • 1 tsp turmeric powder
  • 1 tbsp coriander powder
  • 1 tsp Kashmiri red chili powder
  • 3 cups beef broth
  • 3 medium potatoes peeled and halved
  • 1/4 cup fresh cilantro chopped

Instructions
 

  • Heat the vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat. Sauté the sliced onions until they are deeply golden brown.
  • Stir in the garlic paste and ginger paste, cooking for 1 minute until fragrant. Add the chopped tomatoes and cook until they break down into a thick paste.
  • Add the cubed beef chuck roast, garam masala, turmeric, coriander powder, and Kashmiri red chili powder. Sear the meat for 5 to 7 minutes until well-coated and lightly browned.
  • Pour in the beef broth, scraping up any browned bits from the bottom of the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and braise for 60 minutes.
  • Add the peeled and halved potatoes to the pot. Cover and continue to simmer for 30 to 40 minutes, or until both the beef and the potatoes are fork-tender.
  • Remove the pot from the heat, garnish with fresh chopped cilantro, and serve hot over basmati rice or with naan bread.