introduction
Beef Curry with Potatoes (Indian/Pakistani Style) is a warm, simple dish. It has tender beef, soft potatoes, and a spiced gravy. You can cook it for family meals or guests. For a different potato idea, try this baked potatoes with crispy broccoli and bacon as a side or inspiration.
why make this recipe
This recipe is easy and filling. It uses common spices and simple steps. You get rich flavor without hard work. It feeds a family and makes good leftovers. The potatoes make the gravy thicker and heartier.
how to make Beef Curry with Potatoes
Follow the steps below to make this curry. Work in order and use medium heat unless noted. If you like a thicker gravy, mash some cooked potato pieces into the sauce near the end.
Ingredients :
- 500 g beef (boneless or with bone)
- 2 medium potatoes, peeled & cubed
- 2 medium onions, sliced
- 2 medium tomatoes, chopped
- 1.5 tbsp ginger-garlic paste
- 2 green chillies, slit
- 1/4 cup curd/yogurt (optional)
- 3–4 tbsp oil
- 1/2 tsp turmeric
- 1–1.5 tsp red chilli powder
- 1 tbsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp garam masala
- 1/4 tsp black pepper
- 1 bay leaf (optional)
- 1 small stick cinnamon (optional)
- 3 cloves (optional)
- 1 black cardamom (optional)
- Water as needed
- Salt as needed
- Fresh coriander for garnish
Directions :
- Heat oil in a pan, add whole spices and fry sliced onions until golden brown.
- Add ginger-garlic paste and green chillies, and sauté for 1-2 minutes.
- Add beef pieces, salt, turmeric, red chilli powder, coriander powder, cumin powder, and black pepper. Fry on medium-high heat for 6-8 minutes until the beef is coated and slightly browned.
- Add chopped tomatoes and cook until mushy, then add yogurt and cook until oil separates.
- Add 1 to 1.5 cups of water and pressure cook: 25-30 minutes for beef with bone, 20-22 minutes for boneless beef until soft.
- Open lid and add potato cubes, cooking on low for 10-12 minutes until tender and gravy thickens. Add garam masala and simmer for 2 minutes.
- Garnish with fresh coriander before serving. Optionally add lemon juice for freshness or mash some potato for thicker gravy.
how to serve Beef Curry with Potatoes
Serve hot with steamed rice, naan, roti, or paratha. A simple salad and yogurt raita go well with this curry. For another potato-based bread idea, you can look at this focaccia with zucchini and potatoes for a different meal plan.
how to store Beef Curry with Potatoes
Let the curry cool to room temperature before storing. Put it in an airtight container. Refrigerate for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat on low heat, adding a little water if the gravy is too thick.
tips to make Beef Curry with Potatoes
- Use beef pieces of similar size so they cook evenly.
- If using bone-in beef, cook a bit longer for more flavor.
- Brown the onions well for a deeper color and taste.
- Add potatoes after the beef is soft to avoid overcooking them.
- If gravy is thin, mash a few potato cubes into it and simmer.
- Taste and adjust salt and chilli at the end.
variation (if any)
- Aloo Keema style: Use minced beef instead of chunks and add peas.
- Coconut twist: Add 2 tbsp coconut milk for a mild, creamy taste.
- Tomato-less: Skip tomatoes and use more yogurt and spices for a richer, creamier curry.
- Spicier: Increase green chillies and red chilli powder for more heat.
FAQs
Q: Can I use a slow cooker for this recipe?
A: Yes. Brown onions and beef first, then transfer to slow cooker with spices and tomatoes. Cook 6-8 hours on low, add potatoes in the last hour.
Q: Can I make this curry without a pressure cooker?
A: Yes. Simmer beef in a covered pot for 1.5–2 hours until soft, then add potatoes and cook 15–20 minutes until tender.
Q: Can I use lamb or chicken instead of beef?
A: You can. Adjust cooking time: chicken needs much less time, lamb is similar to beef but may need slightly less pressure cook time.
Q: Is yogurt necessary?
A: No. Yogurt adds creaminess. You can skip it or use a little cream instead.
Q: How do I make the curry less oily?
A: Use less oil and remove any excess oil that rises after cooking. Skim it off before serving.
Conclusion
For a related idea using beef and potatoes, see Pakistani Aloo Keema (Ground Beef and Potato Curry) for another simple, tasty recipe you can try.
Beef Curry with Potatoes
Ingredients
Method
- Heat oil in a pan, add whole spices and fry sliced onions until golden brown.
- Add ginger-garlic paste and green chillies, and sauté for 1-2 minutes.
- Add beef pieces, salt, turmeric, red chilli powder, coriander powder, cumin powder, and black pepper. Fry on medium-high heat for 6-8 minutes until the beef is coated and slightly browned.
- Add chopped tomatoes and cook until mushy, then add yogurt and cook until oil separates.
- Add 1 to 1.5 cups of water and pressure cook: 25-30 minutes for beef with bone, 20-22 minutes for boneless beef until soft.
- Open lid and add potato cubes, cooking on low for 10-12 minutes until tender and gravy thickens. Add garam masala and simmer for 2 minutes.
- Garnish with fresh coriander before serving. Optionally add lemon juice for freshness or mash some potato for thicker gravy.