Prep Time: 10 mins | Cook Time: 30 mins | Servings: 4 People
Thick and creamy, this Indian Beef Curry is a no-fuss and ready in under thirty minutes! With rich Indian spices, I am pretty sure that you’ll never forget the incredible flavour of this wonderful dish.
INGREDIENTS
2 tablespoons Oil
1 Onion Large, Finely chopped
4 cloves Garlic finely minced
1 tablespoon Ginger Grated
2 Tomatoes Medium size, Roughly chopped
3 tablespoons Yogurt Full fat
1/3 c Cilantro Roughly chopped
1 teaspoon Red chilli flakes
1 teaspoon Cumin powder
1 teaspoon Coriander powder
1-2 teaspoons Garam masala
Salt To taste
1/4 c Water
1.5 lbs Chuck roast Cut into small cubes, Or use stew meat
2 tablespoons Cilantro Finely chopped, For garnish
HOW TO MAKE INSTANT POT INDIAN BEEF CURRY
Step 1: In Saute mode, set the Instant pot, then heat the oil.
Step 2: Add the onion, garlic, and ginger to the heated oil. Saute for several minutes until the onions turned golden brown.
Step 3: Add in the tomatoes, yoghurt, cilantro, red chilli flakes, cumin powder, coriander powder, garam masala, salt, and water. Puree using a hand-held blender.
Step 4: Add the meat to the IP with everything and mix until the meat is covered with the mixture.
Step 5: Cover the IP and seal. Set to Manual and the timer to 20 minutes.
Step 6: Once done, release the pressure naturally for about 15 minutes.
Step 7: Uncover and stir well.
Step 8: On Saute mode, cook the curry a bit longer, uncovered until the liquid is reduced and the curry has thickened.
Step 9: Before serving, garnish with cilantro. Enjoy!
NOTE:
For any leftover, place in a sealed container and store in the fridge for up to 3 days. When ready to serve, reheat the curry in the microwave or stovetop.
Ingredients
- 2 tablespoons Oil
- 1 Onion Large, Finely chopped
- 4 cloves Garlic finely minced
- 1 tablespoon Ginger Grated
- 2 Tomatoes Medium size, Roughly chopped
- 3 tablespoons Yogurt Full fat
- 1/3 c Cilantro Roughly chopped
- 1 teaspoon Red chilli flakes
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1-2 teaspoons Garam masala
- Salt To taste
- 1/4 c Water
- 1.5 lbs Chuck roast Cut into small cubes, Or use stew meat
- 2 tablespoons Cilantro Finely chopped, For garnish
Instructions
Step 1: In Saute mode, set the Instant pot, then heat the oil.
Step 2: Add the onion, garlic, and ginger to the heated oil. Saute for several minutes until the onions turned golden brown.
Step 3: Add in the tomatoes, yoghurt, cilantro, red chilli flakes, cumin powder, coriander powder, garam masala, salt, and water. Puree using a hand-held blender.
Step 4: Add the meat to the IP with everything and mix until the meat is covered with the mixture.
Step 5: Cover the IP and seal. Set to Manual and the timer to 20 minutes.
Step 6: Once done, release the pressure naturally for about 15 minutes.
Step 7: Uncover and stir well.
Step 8: On Saute mode, cook the curry a bit longer, uncovered until the liquid is reduced and the curry has thickened.
Step 9: Before serving, garnish with cilantro. Enjoy!
Notes
For any leftover, place in a sealed container and store in the fridge for up to 3 days. When ready to serve, reheat the curry in the microwave or stovetop.
