Spicy Beef Korma
Indulge in a rich, flavorful, and comforting beef korma curry crafted with a homemade korma paste, perfect to accompany your favorite parathas, naan, rotis, or fragrant rice.
Ingredients
- 1/2 kg Beef (cleaned and cut into bite size pieces)
For marination
- 1 medium Onion (sliced)
- 1 tsp Crushed/minced ginger and garlic (each)
- 1 Green chilli (chopped)
- 1 med -big Tomato (sliced)
- 1/2 tsp Vinegar
- Salt
For masala
- 2 medium Onion (sliced)
- 2 tsp Crushed/minced Garlic
- 1 tsp Crushed/minced Ginger
- 2.5 tsp Chilli powder
- 3 tsp Coriander powder
- 1/2 tsp Turmeric powder
- 1 tsp Meat masala (refer notes)
- 1/4 cup Grated Coconut
- 5 Cashew nuts
- 1 tsp Poppy seeds (kashakasha) (optional)
- Oil (I used coconut oil)
- Salt
- Coriander leaves (for garnishing)
Instructions
- Soak the cashews and poppy seeds in 2 tbsp hot water for 10-15 mins. Add coconut to this and grind to a smooth paste. Keep it aside.
- Marinate the cleaned beef with sliced onion, crushed ginger & garlic, chopped green chilli, sliced tomato, vinegar and salt for half an hour. Pressure cooks the beef (I didnt add water, but if you want you can add 1/4 cup water) till it's done (refer notes).
Masala Preparation
- Heat oil in a deep pan and add sliced onions and salt. When it becomes golden brown add crushed/minced ginger and garlic. Cook for 3-4 mins, till the raw smell goes. Add the masala powders and fry them till oil starts appearing, 2-3 mins.
- Add a little stock from the beef, just to bring the masala together. Switch off the flame and let it cool completely. Add 1-2 tbsp stock/water and grind the masala to a smooth paste.
- Add oil (if required) to the same pan and add the ground masala. Cook for 2-3 mins. Add 1 cup hot water and bring to boil. Reduce the flame and add the cooked beef along with stock (if any). Mix well. Cook for 5 mins. Add the coconut paste and mix well. Cook for 5-7 mins. Add more hot water if required. Garnish with coriander leaves and remove from fire.
Notes
I used Indian beef for this recipe. After the first whistle on full flame, I reduce the flame to low-medium and cook for 12-15 whistles. Keep it closed for 15-20 mins. This curry has a thick gravy, you can adjust the consistency by adding hot water. You can also try it without cashew coconut paste; however, this paste makes the gravy creamier and richer. If you don’t have meat masala, add 1 tsp garam masala and 1/2 tsp fennel powder (perumjeerakam).
Tried this recipe?Let us know how it was!