Description
A rich and flavorful pressure cooker beef curry featuring tender chunks of stewing beef simmered in a spiced tomato and stock sauce, perfectly balanced with aromatic Indian spices and finished with fresh coriander and optional cream. Ideal for a comforting and hearty meal served with naan bread or rice.
Ingredients
Scale
Main Ingredients
- 2 tbsp sunflower oil
- 500g beef (stewing or braising steak), cut into chunks
- 1 tbsp butter
- 1 large onion, chopped
- 2 garlic cloves, crushed
- 1 thumb-sized piece ginger, finely grated
- ¼ tsp hot chilli powder
- 1 tsp turmeric powder
- 2 tsp ground coriander
- 3 cardamom pods, crushed
- 400g can chopped tomatoes
- 500ml beef stock
- 1 tsp caster sugar
- 2 tsp garam masala
- 2 tbsp double cream (optional)
- ½ small bunch coriander, roughly chopped
- Naan bread or rice, to serve
Instructions
- Brown the Beef: Heat 1 tbsp of sunflower oil in a pressure cooker over medium-high heat. Season the beef chunks with salt and pepper, then fry them in batches for 5-8 minutes, turning occasionally, until evenly browned on all sides. Remove the browned beef and set aside on a plate.
- Caramelize Onions and Fry Spices: Add the remaining oil and the butter to the pressure cooker. Fry the chopped onion gently for about 10 minutes until it becomes golden brown and caramelised. Add the crushed garlic, grated ginger, hot chilli powder, turmeric, ground coriander, and crushed cardamom pods. Fry this spice mixture for 2 minutes, stirring continuously to release the aromas.
- Combine Beef and Liquids: Return the browned beef to the cooker and stir well to coat the meat with the spiced onion mixture. Add the canned chopped tomatoes, beef stock, and caster sugar. Stir everything together and bring the liquid to a simmer.
- First Pressure Cook: Lock the lid securely onto the pressure cooker and bring to high pressure. Cook for 15 minutes on high pressure, then turn off the heat and allow the pressure to drop naturally.
- Adjust Sauce and Second Pressure Cook: Open the lid and stir the curry. If the sauce is already thick, add a bit of water to loosen it. Lock the lid back in place and bring the cooker back to high pressure for another 10 minutes. After this, turn off the heat and let the pressure drop naturally once more.
- Check Tenderness and Final Cooking: Open the lid and check if the beef is tender. Depending on the cut, it might require an additional 5 minutes of cooking under pressure. If so, lock the lid and cook for 5 more minutes at high pressure, then release naturally.
- Finish the Curry: Remove the cooker from heat, stir in the garam masala and double cream if using. Taste and adjust seasoning as needed with salt and pepper.
- Serve: Scatter the chopped fresh coriander over the curry. Serve hot with naan bread or steamed rice for a complete and satisfying meal.
Notes
- You can substitute beef with lamb or goat for a different flavor.
- Double cream is optional but adds richness and mellows the spices.
- If you don’t have a pressure cooker, the curry can be slow-cooked for 2-3 hours until tender.
- Adjust the chili powder quantity according to your preferred spice level.
- For a thicker sauce, let the curry simmer uncovered for a few minutes after pressure cooking.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: Indian
Keywords: beef curry, pressure cooker recipe, Indian curry, spiced beef stew, easy beef curry
