How To Prepare A Delicious And Flavourful Beef Curry Using A Pressure Cooker

Delicious Beef Curry served with Rice

An Indian Beef Curry

Beef curry? Some of my readers who have read and tried out my other hubs on Indian recipes-pork vindaloo,chicken curry,chicken biryani request more recipes and one that tops the list is , guessed it - beef curry!  Beef is popular the world over, and most people only end up with a steak. So, here is an alternative to the usual way of preparation! Try the Indian curry version-you will not be disappointed! Yes, an Indian beef curry, flavourful and aromatic.

So, what is the secret to a good Indian curry? Aromatic spices and fresh herbs in addition to fresh beef. Did you know that lean beef is brain food for growing children?


Beef 1/2 Kg

Coconut(small) 1/2

Chilli powder 4 tsp

Cumin seeds 3 tsp

Fennel seeds 2 tsp

Onions 2 medium ones

Garlic 10 pods

Ginger 1 inch piece

Green chillies 3

Vinegar 3 tbsp

PREPARATION I - Easy But Tasty Version

  • Wash and cube beef pieces
  • Grind the coconut to a fine paste.You may use dessicated coconut if readily available.
  • Separately dry grind fennel and cumin seeds
  • Onions, garlic, ginger and green chillies to be cut finely or if you prefer grind together with the vinegar
  • Heat a pressure cooker and toss in all ingredients,salt to taste, and enough water to cover the beef and cook for 20 minutes
  • When done, garnish with some freshly cut coriander and the juice of a lemon and serve hot with rice or breads.

PREPARATION II - Variation That Is More Flavourful

  • Heat about 2 -3 tbsp of vegetable oil in a pressure cooker
  • Throw in some spices-2 inch piece cinnamon, 5 -6 cloves, 2 cardamoms, 4-5 pepper corns, 3-4 dried red chillies, a bay leaf
  • Fry the chopped onions till transparent, add the ginger-garlic (either ground finely or cut finely). Fry well
  • Add 2-4 chopped ripe tomatoes and continue stir frying till oil separates.
  • Now add beef cubes and salt. Fry a couple of minutes
  • Add water to cover the beef pieces
  • Close lid and pressure cook for at least 20 minutes. (You may choose the cooking time according to the beef you get in your supermarket)
  • Open lid and let the gravy thicken and then serve hot

In this variation, we are using tomatoes to thicken gravy instead of the coconut.

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Comments 4 comments

Purple Perl profile image

Purple Perl 6 years ago from Bangalore,India Author

Thanks for visiting,scarytaff,DeBorrah and GmaGoldie.

I am sure you will enjoy preparing the curry as much as eating it.

GmaGoldie,we use the meat of the fresh coconut to grind to a fine paste in a mixer and add to the curry. Alternately, add some water and strain the ground coconut and use the resulting juice to thicken your curry,also called coconut milk. We normally add water a second and a third time and use the resultant juices as coconut milk 1, 2 and 3. The no. 1 milk will be the thickest and makes your curry very thick. You need to use less of this.

GmaGoldie profile image

GmaGoldie 6 years ago from Madison, Wisconsin

Purple Perl,

You are making my hungry. Coconut juice? Or the meat of the coconut?

DeBorrah K. Ogans profile image

DeBorrah K. Ogans 7 years ago

Purple Perl,

This looks tasty! I must try this!

Thank you for sharing!


scarytaff profile image

scarytaff 7 years ago from South Wales

Sounds very tasty. I'm a curry addict so will be trying this one. Thank you for the recipe

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