Beef Curry In Cooker | Beef Recipes | Beef Boneless Recipes | Quick And Easy Dinner Recipes

Looking for quick and easy dinner recipes?
Try these simple beef recipes — from flavorful beef curry in cooker to spicy black pepper beef, each one is a perfect beef dinner recipe for busy nights! These quick meals with roti are rich in gravy, packed with taste, and ideal for anyone who loves beef. Explore the best gravy recipe and quick and easy dinner recipes — your next favorite beef recipe is right here!

Ingredients

Meat & produce
Boneless beef — 1.5 kg, cut into one-bite pieces (about 2–3 cm cubes)
Onion — 2 big, sliced or quartered
Tomatoes — 2 medium, chopped
Garlic — 2 heads, peeled (cloves separated)
Ginger — 1 tbsp, chopped (for frying)
Green chillies — 2 tbsp, chopped (about 2–4 chillies depending on size)

Spices & seasonings
Salt — 1 tsp (or to taste)
Turmeric powder — 1 tsp
Hot spice — 1 tsp (use red chili powder or any hot masala you prefer)
Dry coriander powder — 1 tbsp
Black pepper powder — 1 tbsp
Liquids & oil
Water — 1.5 cups
Yogurt — 1 cup
Cooking oil — 1.5 cups (for the karahi)

Garnish
Fresh ginger (julienned) and extra chopped green chillies
Boneless Beef Masala (Beef Curry)

1 — Prep (5–10 minutes)
Cut the boneless beef into one-bite pieces (2–3 cm). Pat dry with paper towel.
Slice the onions, chop the tomatoes, separate garlic cloves, chop the ginger and green chillies. Measure out spices, yogurt, oil, and water.

2 — Steam the beef in the cooker (15 minutes)
Put the boneless beef (1.5 kg) into the cooker.
Add onion (2 big), tomatoes (2 medium), garlic (2 heads), salt (1 tsp), turmeric (1 tsp), hot spice (1 tsp) and water (1.5 cups). Mix once.
Close the cooker and steam / pressure-cook for 15 minutes (after it reaches pressure). If using a regular pot, cover and simmer until beef is tender (will take longer — 30–45 minutes depending on cut).
When done, release pressure safely and open cooker. The beef should be partly cooked and tender.

3 — Heat the karahi and fry ginger (1–2 minutes)
Put 1.5 cups cooking oil into a karahi or large pan. Heat on medium-high until hot but not smoking.
Add 1 tbsp chopped ginger and fry for a few seconds until fragrant.

4 — Cook the steamed beef in the karahi (7 minutes +)
Add the steamed beef pieces to the hot oil (careful — oil may splatter). Fry and stir on medium-high for about 7 minutes, so the beef picks up color and the masala cooks a bit.
Add green chillies (2 tbsp, chopped) and stir. Cook 2–3 more minutes.

5 — Add yogurt and finish (5–10 minutes)
Reduce heat to medium-low. Add 1 cup yogurt (beat it lightly first so it doesn’t curdle). Stir well to combine.
Cook, stirring occasionally, until oil separates from the gravy (you will see oil gather at the edges). This can take 5–8 minutes on medium-low.
Once oil separates, add dry coriander powder (1 tbsp) and black pepper powder (1 tbsp). Mix and cook 3–4 minutes more so the spices bloom and the gravy thickens.

6 — Final touch & garnish (30 seconds)
Taste and adjust salt or heat.
Turn off the heat. Garnish with julienned ginger and extra green chillies on top.

7 — Serve
Serve hot with roti, naan, or steamed rice. Enjoy your Yumi black pepper beef!

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