5 from 12 votes
Pressure Cooker Beef Curry
This Pressure Cooker Beef Curry combines diced stewing beef with a rich blend of spices including cumin, coriander, garam masala, garlic, ginger, and chili flakes, cooked together with tomatoes until tender. The pressure cooker tenderizes the beef quickly while infusing the curry with the warm, layered flavors of toasted spices. Serve it with rice, naan, or chapattis to soak up the sauce, complemented by optional chutneys, pickles, and fresh cilantro for added zest and freshness.
Prep Time
5 mins
Cook Time
35 mins
Total Time
40 mins
Servings:
4
people
Calories:
375 kcal
Course:
Main Course
Cuisine:
Indian, British
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
- chutneys optional, your favourite
- pickles 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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 375
% 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.