Pakistani Beef Masala Curry

Pakistani Beef Masala Curry combines spices with homemade tomato and green pepper puree, creating a unique and flavorful dish that stands out from other Pakistani curries.

Pakistani Beef Masala Curry is a popular Pakistani main dish recipe known for its rich, spicy flavors. Marinated beef is cooked with a blend of aromatic spices like coriander, cumin, and turmeric, creating a delicious Pakistani classic.

This recipe is close to my heart because I learned it from my mother. She would make it whenever beef was the only thing left in the freezer, and I grew up watching her do the same. We didn’t eat it very often, which made those meals feel rare and special. Even now, cooking it brings back memories of her kitchen and the comfort of sitting down together to enjoy it.

HOW TO COOK BEEF MASALA CURRY?

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Pakistani Beef Masala Curry

Pakistani Beef Masala Curry is a plethora of spices blended together, complemented with homemade tomato and green pepper puree.

Prep Time5 minutes mins

Cook Time30 minutes mins

Resting Time10 minutes mins

Course: Main

Cuisine: Indian, Pakistani

Diet: Halal

Keyword: beef curry, beef masala curry, pakistani beef curry

Servings: 6 people

Calories: 350kcal

Author: Sarah Mirza

Equipment

• Instant Pot

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Ingredients

Marination

• 1 lbs beef
• 2 tbsp ginger garlic paste
• 1 tsp lemon juice
• 1 tbsp yogurt
• 1 tsp salt
• ¼ cup water

Whole spices

• 2 bay leaves
• 5 green cardamoms
• 2 black cardamoms
• 6 black peppercorns
• 4 cloves
• ½ cinnamon stick

Powder spices

• ½ tsp turmeric powder
• ½ tsp red chili powder
• 1 tbsp coriander powder
• ½ tsp cumin powder
• ½ tsp kosher salt

Tomato puree

• 3 tomatoes
• 3 green peppers roughly chopped

Curry

• ⅓ cup olive oil
• 1 medium onion
• 2 tbsp ginger garlic paste
• 1 tbsp tomato paste

Garnish

• ¼ tsp garam masala powder
• 2 tbsp cilantro

Instructions

Marination

• In the Instant Pot's pot, add beef , yogurt, lemon juice, ginger garlic paste, salt, and mix well, let it marinate for 10 minute.
• Now add water.
• Plug in the Instant pot.
• Seal it and pressure it for 11 minute.
• Vent it then keep it aside.

Curry

• In a wok, on medium heat, lightly dry roast the bay leaves, black cardamom, green cardamom, black peppercorns, cinnamon stick, and cloves. 
• Add oil to the wok with that has the dry roasted ingredients. 
• Let the oil heat up. Add onion and sauté it until its brown. 
• Now add ginger garlic paste and mix it together for 30 seconds. 
• Next add red chili powder, coriander powder, turmeric powder, salt, and cumin powder.
• Transfer the mixture from the Instant pot to the wok and mix well.

Tomato Puree

• Cut the tomatoes in half, add them to the blender and also green peppers.
• Blend until everything is smooth.

Back to the curry

• Now add the tomato puree and tomato paste.
•  Now let it cook on low for 5 min with the lid cover.
• Sprinkle garam masala and garnish with cilantro.
• Enjoy it with Naan or Chapati.

Video

Nutrition

Calories: 350kcal | Carbohydrates: 10g | Protein: 15g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 648mg | Potassium: 539mg | Fiber: 3g | Sugar: 4g | Vitamin A: 800IU | Vitamin C: 59mg | Calcium: 57mg | Iron: 3mg