Pressure Cooker Beef Curry
User Reviews
5
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Prep Time
5 mins
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Cook Time
35 mins
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Total Time
40 mins
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Servings
4 people
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Calories
375 kcal
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Course
Main Course
Pressure Cooker Beef Curry
Description
Pressure Cooker Beef Curry is a hearty dish featuring stewing beef browned with onions, garlic, and ginger, then married with a vibrant curry spice blend including cumin, coriander, turmeric, and garam masala. The addition of chopped tomatoes forms a saucy base. Cooking under high pressure softens the meat in about 20 minutes, creating tender chunks infused with the deep flavors of the spices. The result is a comforting curry that balances heat and warmth, with the chili flakes adjusted for desired spiciness.
The method involves sautéing aromatics and spices before pressure cooking to concentrate their flavor. The slow infusion under pressure develops a rich, thick sauce. A sprinkle of fresh cilantro at the end adds a bright note against the curry's warmth.
Best served with neutral sides like steamed rice or Indian breads such as naan or chapattis, this curry benefits from accompaniment with tangy chutneys and spicy pickles which balance the richness and add variety to the meal.
If you don't have a pressure cooker, alternative slow cook methods like a conventional oven or slow cooker can be used, though they require longer cooking times. The dish freezes well, making it practical for batch cooking and reheating.
Ingredients
- 1 tablespoon olive oil
- 1 onion diced
- 800 g stewing beef diced
- 3 cloves garlic crushed or grated
- 3 cm ginger grated
- 1 teaspoon chili flakes for a medium curry (use ½ tsp for mild or 2 for hot
- 2 teaspoons cumin ground
- 2 teaspoons ground coriander
- 2 teaspoons Turmeric (optional)
- 4 teaspoons garam masala
- 400 g canned chopped tomatoes
- salt to taste
- black pepper to taste
To serve
- rice or naans or chapattis
- pickles optional, your favourite
- chutneys optional, your favourite
- cilantro optional, fresh
Instructions
- Place the onions and olive oil in the pressure cooker and fry over a gentle heat for 3 minutes, or until softened.
- Turn the heat up and add the beef – stir-fry for 2-3 minutes until browned.
- Lower the heat again and add the garlic, ginger, chilli and spices. Fry gently for 2 more minutes.
- Add the tomatoes and a little salt and pepper, then put on the pressure cooker lid and ensure the dial is set to high pressure (12lb / II). Turn the heat up high.
- Wait until the visual pressure indicator (red button) pops up. Then, when steam is escaping at a steady rate, turn down until the steam is making just a gentle hiss.
- Cook for 20 minutes.
- When the cooking time is over, turn the heat off and move the pressure regulator to the ‘steam release’ position and wait until the pressure indicator (red button) drops. Open the pressure cooker, stir in the fresh coriander and serve the curry with rice, naans or chapattis and all your favourite pickles and chutneys.
Notes
- If you prefer not to use a pressure cooker, cook the curry in a conventional oven at 160°C for about 3 hours or on low in a slow cooker for 8 hours to achieve tender beef.
- This curry freezes well; store it in an airtight container for future meals.
- Nutrition information is approximate and should be used as a guideline only.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 375 kcal
% Daily Value*
| Calories | 375kcal | 19% |
| Carbohydrates | 12g | 4% |
| Protein | 47g | 94% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 124mg | 41% |
| Sodium | 256mg | 11% |
| Potassium | 1077mg | 23% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 375IU | 8% |
| Vitamin C | 12.5mg | 14% |
| Calcium | 92mg | 9% |
| Iron | 6.6mg | 37% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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