Recipe Description
Beef Korma is a rich and aromatic dish that combines tender beef with a blend of traditional spices, creamy yogurt, and a luxurious gravy. A favorite in South Asian cuisine, this dish is perfect for special occasions and family meals. Serve it with naan, roti, or fragrant basmati rice for an unforgettable culinary experience.
Serving Details
- Servings: 4-6 people
- Serving Size: 1 cup per person
Cooking Time
- Preparation Time: 20 minutes
- Cooking Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
Nutritional Information (Per Serving)
- Calories: 450 kcal
- Protein: 30 g
- Fat: 25 g
- Carbohydrates: 20 g
- Sodium: 800 mg
Ingredients
- 1 kg beef (cut into medium-sized pieces)
- 2 large onions (thinly sliced)
- 1 cup plain yogurt
- 1/2 cup cooking oil or ghee
- 2 tbsp ginger-garlic paste
- 2 tbsp coriander powder
- 1 tsp turmeric powder
- 1 tsp red chili powder (adjust to taste)
- 1/2 tsp garam masala powder
- 4-5 green cardamoms
- 2-3 cloves
- 1 cinnamon stick
- Salt to taste
- 1/4 cup fresh cream (optional, for garnish)
- Fresh coriander leaves (chopped, for garnish)
Instructions
Step 1: Prepare the Ingredients
Thinly slice the onions and set aside. Wash and clean the beef pieces. Whisk the yogurt until smooth.
Step 2: Fry the Onions
Heat oil or ghee in a large pot over medium heat. Add the sliced onions and fry until golden brown. Remove half of the fried onions and set them aside for garnish.
Step 3: Cook the Spices
To the remaining onions, add ginger-garlic paste and sauté for 2-3 minutes. Add green cardamoms, cloves, and cinnamon stick. Stir well.
Step 4: Add the Beef
Add the beef pieces to the pot and cook on high heat for 5-7 minutes until they start to brown.
Step 5: Mix the Spices and Yogurt
Lower the heat and add coriander powder, turmeric powder, red chili powder, and salt. Stir well to coat the beef evenly. Add the whisked yogurt and mix thoroughly.
Step 6: Cook the Beef
Cover the pot and let the beef cook on low heat for 1-1.5 hours, stirring occasionally. Add a little water if needed to prevent sticking.
Step 7: Add Final Touches
Once the beef is tender and the oil separates from the gravy, sprinkle garam masala powder. Mix well and simmer for another 5 minutes.
Step 8: Garnish and Serve
Garnish with fresh cream, fried onions, and chopped coriander leaves. Serve hot with naan or rice.
FAQs
What cut of beef is best for Beef Korma?
Use tender cuts like chuck, brisket, or boneless stew meat for best results in Beef Korma.
Can I use chicken instead of beef?
Yes, chicken is a great alternative. Adjust the cooking time as chicken cooks faster than beef.
Is yogurt necessary in this recipe?
Yes, yogurt adds a creamy texture and balances the spices. You can substitute with coconut milk for a different flavor.
Can I make this dish in a pressure cooker?
Yes, you can reduce the cooking time significantly by using a pressure cooker. Cook for 20-25 minutes on medium heat.
What is the best way to store leftovers?
Store the Beef Korma in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
Can I freeze Beef Korma?
Yes, you can freeze Beef Korma for up to 2 months. Thaw in the refrigerator and reheat on the stovetop or microwave.
