When it comes to quick and satisfying meals Indian Beef Curry has to be at the top of the list. Fragrant spices and tender meat can be on the table in less than an hour. This is one of those outrageously delicious curries, which will make you mop your plate clean and ask for more.
Using the Instant Pot often is one of my favorite shortcuts of all time! Easy to use and cuts the cooking time to minutes, rather than hours! And the FLAVOR it creates is just unbelievable! Mmm, mmm gooood!
INGREDIENTS
- 2 tbsp Oil
- 1 Onion Large, finely chopped
- 4 cloves Garlic, minced
- 1 Tbsp Ginger grated
- 2 Tomatoes medium size, roughly chopped
- 2 Tbsp Tomato Paste
- 3 Tbsp Yogurt plain, full fat
- 1/3 cup Cilantro roughly chopped
- 1 Serrano pepper chopped or 1Tbsp red chili flakes
- 2 tsp Cumin powder
- 2 tsp Coriander powder
- 2 tsp Garam masala
- 1 tsp Curry powder
- Salt to taste
- 1/4 cup Water
- 1.5 lb Chuck roast cut into small cubes
- 2 Tbsp Cilantro finely chopped, (set some aside for garnish)
INSTRUCTIONS
- Turn Instant Pot to Sauté mode and heat oil.
- Add onion, garlic, ginger and saute for a few minutes until onion is golden brown.
- Turn off Instant pot.
- Add tomatoes, paste, yogurt, cilantro, red chili flakes, cumin powder, coriander powder, garam masala, salt, water. Using a handheld blender, blend into a puree. It’s ok if it’s not super smooth.
- Add meat and mix until coated.
- Lock the lid into place.
- Select “Manual” mode and set the timer for 20 minutes.
- When the cook time is over, let the pressure release naturally for 15 minutes.
- Remove lid and stir the curry.
- Garnish with cilantro. Enjoy!
Serve this incredibly tender and flavorful Instant Pot beef curry with steamed rice or naan
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