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 this recipe card!
Equipment
- 1 Instant Pot I'm using a 5.7L
- 1 Wooden Spoon
Ingredients
- 4 onions cut in half then sliced
- 1/3 cup oil
- 1 tbsp garlic minced
- 1 tsp ginger minced
- 1 tsp salt
- 1/2 tsp turmeric powder
- 3/4 tsp fennel powder
- 3/4 tsp coriander powder
- 1/2 tsp garam masala powder
- 1 tbsp kashmiri chilli powder heaped
- 1.5 kg chuck beef diced into medium sized cubes
- 1 sprig fresh curry leaves torn
Instructions
Instant Pot Method
- Select the sauté function on the Instant Pot and set the temperature level to normal, set timer to 20 minutes then add sliced onions.
- Sauté the onions, stirring regularly. Alternate between the low and normal temperature settings when necessary to prevent burning. Continue sautéing for about 20 minutes until they become translucent, soft, and golden brown.
- Add salt, minced ginger and garlic and all the spices. Stir and sauté for 4-5 minutes.
- Add diced beef and fresh torn curry leaves.
- Stir and sauté the beef for 7-8 minutes to seal the meat. This is an important step that adds a lot of flavor to the final dish.
- Close the Instant Pot and select the pressure cook function. Set it to high pressure and cook for 16-20 minutes.
- Once the pressure has released naturally, open the Instant Pot and check if the meat is tender by squeezing a piece between your fingers. If it is rubbery, close the Instant Pot and cook for a few more minutes, as needed.
- Taste test and make any additions as needed (additions in this blog post)
- Mix together, garnish and enjoy!
Traditional Pressure Cooker Method
- Follow all of the above steps (ignoring the instant pot functions) using a medium flame. Wait and listen for 6-7 whistles, then turn off the flame. Open the lid only after all of the pressure has released naturally. Check for tenderness and taste test.Note: The onions will take longer to sauté, approximately 30-40mins.
Stove Top Method
- Follow all of the above steps (ignoring the instant pot functions) using a medium flame. Close the lid and cook for 1.5 to 2hrs, until meat is tender.Note: The onions will take longer to sauté, approximately 30-40mins.