Beef Curry

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This Indian Beef Curry recipe combines the vibrant hues of Purple Majesty Potatoes with beef and authentic Indian spices, creating a visually stunning and flavor-packed masterpiece for your dining pleasure.

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Tender beef and the captivating allure of purple potatoes come together in perfect harmony to create this unforgettable Indian Beef Curry recipe that’s seasoned with aromatic Indian spices and boldly embraces the vibrant hues of Purple Majesty Potatoes.

purple-potato-and-beef-curry-5 recipe | Recipes From A Pantry

It was the enchanting color of the purple potatoes that set the stage for this dish. In the world of cooking, inspiration often strikes unexpectedly, and in this case, it was the majestic purple spuds that beckoned me to explore the realm of Indian cuisine in a whole new light.

For months, visions of purple potato recipes danced in my head. As I searched for the perfect use, I was inspired by recipes like my Instant Pot chicken curry and Mushroom Masala. In the end, I knew that nothing but a purple-based curry would do.

The idea simmered for a long time and finally manifested itself in a succulent Indian Beef Curry infused with the magic of Purple Majesty Potatoes. Plus, the kitchen smelled so good with sauteed onion and the aroma of simmering beef flavors paired with the warm spiciness of star anise and cinnamon.

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Why Make This Recipe

  • Flavorful and Aromatic – This recipe provides bold, authentic Indian flavors and aromatic spices that will tantalize your taste buds and fill your kitchen with mouthwatering scents.
  • A Feast for the Eyes – The stunning purple color of the potatoes transforms this dish into a visual feast, making it an ideal choice for special occasions or when you want to impress guests with a vibrant and enticing presentation.
  • Hearty and Satisfying – With succulent beef and hearty purple potatoes, this curry is not just a treat for the eyes but also a fulfilling and satisfying meal. It strikes the perfect balance between comfort food and exotic flavors.
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Ingredient Notes

  • Cooked Beetroot – Beets add a natural sweetness and vibrant color to the curry.
  • Garlic – Provides a pungent and aromatic base to the curry. Finely chop or mince for even distribution of flavor. You can substitute garlic powder but the flavor will not be as intense.
  • Ginger – Fresh ginger introduces a warm, spicy kick to the dish. Grate or finely chop the ginger to release its essence into the curry.
  • Chili– Choose a mild chili pepper to infuse a subtle heat, adding depth to the overall flavor. Adjust the quantity based on your spice preference. You can substitute red chili powder or cayenne pepper for more heat.
  • Olive Oil – Use your favorite light, neutral-flavored cooking oil.
  • Beef – Choose a tender cut of beef like chuck steak or chuck roast and cut into similar sized cubes.
  • Onion – Onion adds sweetness and texture to the curry. Chop finely for a seamless integration with the other ingredients. You can use sweet yellow or red onion.
  • Star Anise – This aromatic spice bestows a licorice-like flavor, enhancing the aromatic complexity of the curry.
  • Cinnamon Sticks – Stick cinnamon infuses a warm and comforting fragrance, complementing the spices and meat.
  • Purple Potatoes – Purple Majesty Potatoes not only bring a unique color but also a creamy texture that absorbs the flavors of the curry.
  • Garam Masala – This blend of aromatic spices that adds depth and warmth to the curry and elevates the overall flavor profile.
  • Ground Coriander – Coriander powder imparts a citrusy and slightly sweet undertone to the dish.
  • Ground Cumin – Adds an earthy flavor that complements the other spices.
  • Ground Cardamom – Introduces a hint of floral and citrus notes, balancing the overall spice profile.
  • Chicken Stock – You can use beef stock as well. Heating the stock helps with efficient cooking and flavor infusion.

Handy Tip: Use Good Kitchen Tools!

For the best tools to help make your recipe even easier and more successful, check out my collection of the Best Kitchen Tools on Amazon.

How To Make Beef Curry

Get complete ingredients list and instructions from the recipe card further below

  1. Add the beetroot, garlic, ginger and chili into a blender and whiz into a puree and set aside.
  2. Heat the oil in a pot, brown the beef in a couple of batches and then remove from the pot and set aside.
  3. Add the onion, star anise and cinnamon, plus 1 tablespoon of water to deglaze the pot and sauté for 7 minutes.
  4. Add the browned beef and potatoes before mixing in the garam masala, coriander, cumin, cardamom, chicken stock and pureed beetroot and then season well.
  5. Reduce the heat to its lowest setting and cook curry for 50 minutes – 1 hour until the potatoes and beef are cooked through.
  6. Serve with some rice, bread or cauliflower rice.

Pro Tips

  • Opt for a tender cut of beef, such as sirloin or chuck, to ensure that your curry is succulent and flavorful. Trim excess fat for a leaner result.
  • Before adding it to the curry, sear the beef cubes in hot oil to lock in the juices and enhance the overall flavor. This step adds a rich depth to the curry.
  • To build complex flavors, add the ground spices like garam masala, ground coriander, ground cumin, and ground cardamom at different stages of cooking. This allows each spice to release its distinct aroma and taste.
  • Adjust the quantity of chopped chili according to your spice tolerance. Remember, you can always add more heat later, but reducing it is more challenging.
  • Add the potatoes at the right time to ensure they are cooked through but still hold their vibrant color and shape. Overcooking may result in mushy potatoes.
  • The cooked beetroot not only adds sweetness but also contributes to the rich color of the curry. Fold it in gently to avoid mashing the beetroot, preserving its texture.
  • Stir the curry occasionally to prevent sticking and ensure even distribution of flavors. Allow it to simmer on low heat to let the ingredients meld and the meat tenderize.
  • Before serving, taste the curry and adjust the seasoning. You might want to add a pinch of salt or a dash more garam masala to achieve the perfect balance.
  • Just before serving, sprinkle freshly chopped cilantro or parsley for a burst of freshness. This not only adds a pop of color but also complements the robust flavors of the curry.

Delicious Variations

  • Vegetarian curry – Substitute beef with hearty vegetables like cauliflower, chickpeas, or paneer to create a delicious vegetarian version of the curry. Adjust the cooking time accordingly for the vegetables and swap the chicken stock for vegetable stock.
  • Make it creamy – Add a tropical twist by incorporating coconut cream or coconut milk for a creamier texture and a hint of sweetness. This variation adds a new layer of flavor that complements the spices beautifully.

Prep and Storage

  • Prep – Cook and cube the beetroot in advance.
  • Store – Store leftover beef curry in an airtight container in the fridge for up to 5 days.
  • Freeze – Cool and transfer to freezer safe bags or containers and freeze for up to 3 months. Thaw overnight in the fridge.
  • Reheat – Reheat the curry on the stovetop or in the microwave.

FAQs

Can I use regular potatoes?

While Purple Majesty Potatoes add a unique color to the dish, you can substitute them with other varieties like Yukon Gold or red potatoes. Just be mindful of the cooking time, as different potatoes may require slight adjustments.

Can I make curry ahead of time?

Curry tends to develop richer flavors when allowed to sit. You can make it ahead of time and refrigerate it. Reheat gently on the stove, adding a bit of water or broth if needed to maintain the desired consistency.

Can I prepare this in a slow cooker?

Sear the beef and sauté the onions, garlic, and ginger as per the recipe, then transfer everything to a slow cooker. Cook on low for 6-8 hours or until the beef is tender and the flavors meld.

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Recommended Tools

  • A sharp knife for cubing the meat.
  • A dutch oven for even cooking.
  • For the best tools to help make your recipe even easier and more successful, check out my collection of the Best Kitchen Tools on Amazon.

Weight Watchers Points

There are XX Blue Plan SmartPoints in one serving of this.

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5 from 2 votes

Beef Curry

Prep Time10 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 25 minutes
Course: Main Course
Cuisine: Indian
Servings: 6
Calories: 330kcal
Author: Bintu Hardy

Ingredients

  • 2 cups (300g) cooked beetroot
  • 2 cloves garlic
  • 1 teaspoon fresh ginger peeled
  • 1 teaspoon mild chili chopped
  • 1 tablespoon olive oil
  • 1 pound (500 g) beef cubed
  • 1 large onion chopped
  • 2 star anise
  • 1 cinnamon stick
  • 1 pound (500g) purple potatoes peeled and cubed
  • 1 teaspoon garam masala
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • ¼ teaspoon ground cardamom
  • 1 ¾ cups (400 ml) hot chicken stock

Instructions

  • Add the beetroot, garlic, ginger and chili into a blender and whiz into a puree and set aside.
  • Heat the oil in a pot, brown the beef in a couple of batches and then remove from the pot and set aside.
  • Add the onion, star anise and cinnamon, plus 1 tablespoon of water to deglaze the pot and sauté for 7 minutes.
  • Add the browned beef and potatoes before mixing in the garam masala, coriander, cumin, cardamom, chicken stock and pureed beetroot and the season well.
  • Reduce the heat to its lowest setting and simmer for 50 minutes – 1 hour until the potatoes and beef are cooked through.
  • Serve with some rice or bread.
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Nutrition

Calories: 330kcal | Carbohydrates: 23g | Protein: 17g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 193mg | Potassium: 791mg | Fiber: 4g | Sugar: 6g | Vitamin A: 30IU | Vitamin C: 19mg | Calcium: 50mg | Iron: 3mg

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14 Comments

  1. Wow that stew looks great! Purple potatoes sound fab. But I am thinking that rather than adding them into the stew, I might keep them separate and mash them on the side. Do you think that would still work?

  2. I’ve seen purple potatoes in the store but never been persuaded to try them. I think I need to now! I like beets too!

  3. It’s always great when a recipe comes together just like you want it…kuddos..I tried purple potatoes one time and I think I made potato salad with them.

  4. 5 stars
    This Potato and Beef Curry looks so scrumptious! I’ve cooked with purple potatoes in past, and they are tasty. Pinning this recipe for later!

  5. 5 stars
    Interesting recipe. I don’t think that I’ve ever tried purple potatoes before but your photos and ingredients are compelling.