KERALA BEEF CURRY

This mouthwatering Kerala Beef Curry is the perfect solution for a weeknight meal!
With tender beef coated in a thick, rich and flavorful gravy, this dinner recipe is always a hit with the whole family!
Whilst traditionally slow-cooked in a pot or pressure cooked on the stove top – I enjoy pressure cooking beef curry in the Instant Pot. It significantly reduces the cook time while preserving all the rich, authentic flavors. The process is exactly the same, with the only difference being the overall cook time. I’ll cover all cooking methods in the recipe card below!

Looking for more Kerala Recipes? Try my delicious Kerala Fish Curry, this Easy Kerala Vegetable Stew or this amazing Kerala Prawn Curry!

An authentic and original recipe of tender beef pieces, in a flavorful, thick gravy – and we only need ONE POT to make it?
Let’s Do This!

My Story

There’s nothing quite like a comforting and hearty home-cooked meal, and among them, this dish is always a stand out to me!
Fondly referred to as ‘nadan beef curry,’ it’s one of those Kerala dishes we’d eagerly wait for at the dining table. Served piping hot, it’s perfect for soaking up with a beautifully flaky, layered Kerala Porotta!
Think of this recipe as the South Indian equivalent of Malaysian Beef Rendang.
I say this because, it’s just as wildly popular in Kerala cuisine, and has deep traditional roots.
Back in the day, I remember waiting for our beef curry to cook in our trusty Hawkins pressure cooker. We’d count the number of whistles it would take to be ready – Noisy! but all part of the kitchen chaos! Prior to the pressure cooker, we used to make this dish on the stove top. That was always a long, slow cooker style curry. But boy, times have certainly changed since then. The Instant Pot has completely revolutionized our kitchen for the better.
No counting whistles, no messy stove top, multiple functions, a reliable timer, consistent cooking and just an overall robust machine!
If you don’t already own one, I highly, highly recommend investing in one!

What You’ll Love About This Recipe

Recipe Ingredients

What you’ll need, to make this spicy KERALA BEEF CURRY RECIPE:

Ingredient Notes

Oil: I use rice bran oil; but you can use any neutral oil like vegetable, sunflower or canola;

Minced Ginger & Garlic: many of us Indians refer to this as ginger garlic paste. Essential for the aromatics of the flavor base, it forms the foundation of many curries. For ease, I use store bought minced ginger & garlic available in jars from the local grocer. But you can of course, use fresh. Either crush it in a mortar & pestle or mince it finely using a knife, fresh is always best!;

Spices: a combination of turmeric powder, fennel powder, coriander powder, garam masala & Kashmiri chili powder are the only spices you will need to make this delicious Kerala Beef Curry! Be sure to use Kashmiri Chilli powder and not regular chilli powder – Kashmiri is mild and has great flavor.
I prefer making my own garam masala by blending together a selection of whole indian spices, but you can also pick up a pre-made garam masala from your local Indian Grocery Store – just note that this will affect the final flavor of your dish! Other than the garam masala – fennel and coriander powders are a couple of spices I like to make on my own by grinding the whole seeds. In any case, home made ground spices are always a game-changer;

Fresh Curry Leaves: this herb adds a unique depth of earthy/zesty flavor that is essential for this recipe. It should not be substituted with any other herb! The taste is hard to describe, but if it’s not included, you’ll know it’s missing! Use fresh curry leaves, which can be found at your local Indian grocer – or ask an Indian friend! Chances are, they could be growing it in their garden!;

Beef: I have only ever used the Chuck Beef cut to make this curry, but any cut of beef that will become tender during a slow cooking process will work, e.g. blade (shoulder), brisket, short ribs, round (bottom or top).

How To Make KERALA BEEF CURRY: Step-By-Step

Here are some quick visual instructions for the Instant Pot method. The full instructions with the exact ingredients are printable in the recipe card below!

Step 1: Add sliced onions and oil to your Instant Pot. Using the Sauté function, cook until onions are soft, translucent and golden brown (about 15-20 minutes). You can walk away from this, but keep an eye on it as you may need to switch to the low temperature setting on saute mode, to prevent burning (the instant pot can get quite hot!);

Step 2: Add minced ginger & garlic, salt and all the spices;

Step 3: Sauté for 4-5 minutes, stirring continuously to remove the raw smell and taste of the spices and cook through the aromatics;

Step 4: Add the cut beef pieces and torn fresh curry leaves;

Step 5: Mix well to coat all the beef in the onion base, then sauté for 7-8 minutes. This is an important step as it seals the meat and adds a lot of flavor to the final dish;

Step 7: Close the lid and select the pressure cook function. Set the pressure level to high pressure and timer to 16 minutes. Once the timer beeps and the cook time has ended, allow pressure to release naturally.

Step 8: Once all of the pressure has released naturally, open the pressure cooker, check the meat is tender, taste test and it’s ready to serve!

Recipe Tips & Tricks

TIP 1 – PRESSURE COOK: If making this in an Instant Pot, allow the pressure to release naturally, as quick release could leave the beef underdone. Whether using an Instant Pot or stovetop, the easiest way to check if the meat is perfectly cooked is to press a piece between your fingers to see if it’s soft and tender. If it’s hard or tight, it will be chewy, pressure cook it for a few more mins and allow the pressure to release naturally again (until tender). This is also the perfect time to taste it and make any additions or enhance flavor profiles, such as tang, sweet, salt or heat.

TIP 2 – SAUTE ONIONS: Sautéing onions is essential for the flavor base of this curry, taking about 20 minutes in an Instant Pot or up to 40 minutes on the pressure cooker/stovetop on medium flame — but totally worth it! Caramelized onions add sweetness and depth, pairing perfectly with the tender cuts of beef and spices. Aim for golden brown and translucent onions – and switch between the “Normal” and “Less” Saute function modes, if they start to burn. The Instant Pot can get quite hot!

Please note, buttons on different models of Instant Pots can vary; more details about buttons & temperatures below:
SAUTE FUNCTION TEMPERATURES
“Less” mode: 135 ~ 150°C (275 ~ 302°F);
“Normal” mode: 160 ~ 176°C (320 ~ 349°F);
“More” mode: 175 ~ 210°C (347 ~ 410°F);
– if you have the “Adjust” button, select it till the light for “Normal” appears;
– if you do not have the “Adjust” button, you can toggle between the “Less, Normal and More” temperature settings, by pressing the Sauté button repeatedly – till you get to your desired option.

TIP 3: SPICES: It is important to stir and cook the spices for a few minutes, as this eliminates the raw taste and smell of the spices. The whole spices I grind myself for this recipe are coriander seeds, fennel seeds and the garam masala. By grinding whole spices yourself, you can fully appreciate their flavor and it truly makes a big difference to the overall taste of the dish! Store spices in a glass jar for extended use.

TIP 4: TEAR UP CURRY LEAVES: By tearing up your curry leaves, it allows maximum flavor release. Always tear up curry leaves when you add it to a curry.

EXPERT TIP: SEAL THE BEEF
Don’t skip the step of sautéing your beef for 7-8 minutes in the Instant Pot, prior to pressure cooking.
It adds a lot of flavor to the final dish!

Watch How To Make It!

Storage & Reheating

Reheating: If you happen to have any leftovers for the next day, reheating it in the microwave is the quickest and easiest option (be sure to place a microwave lid on top to avoid splatter). However, I highly recommend reheating this in a small pot on the stove top as not only will it heat, it will intensify the depth of flavor, making it even more delicious the next day! You could also reheat in the instant pot using the keep warm or sauté functions. If the gravy has become too thick, add a little bit of water to loosen it up when reheating;

Storage: Store this Kerala Beef Curry in the refrigerator for upto 5 days. I love storing stews/curries in a glass pyrex or decor storage container. I avoid plastic storage options where possible;

Freezing: You can freeze this curry for upto 3 months, thaw before reheating.

Additions

Additions: Here are some ingredients you can add to this Kerala Beef Curry Recipe:

• Flavors – Once the cook time is finished, taste the final dish to ensure there is a great balance of flavors. If you would like to add or enhance a flavor profile, refer to the following options for additions below:
  For Tang/Sourness: add a teaspoon of either pomegranate molasses, lime / lemon juice OR white vinegar;
  For Heat: this curry is at a medium heat level, for added heat either sprinkle in some ground pepper, add a couple of green chillies (split in the centre veritically) or add more Kashmiri chilli powder. If you decide to add more chilli powder at the end of the cooking process, be sure to sauté the curry for a few moments, to eliminate any raw taste of the spice;
  For Salt: carefully sprinkle in small quantities of salt if needed;
  For Sweetness: add a small quantity of brown sugar, I’ve never had to do this as the sweetness of the caramelised onions is enough and just right!

Your Questions Answered

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I hope you enjoyed this Kerala Beef Curry! If you gave this a try, please be sure to leave a comment and rating! I’d love to hear your thoughts! Happy Cooking!