Beef Masala is a special dish that comes from Pakistan. The dish is made by cooking small pieces of beef with basic ingredients like ginger, garlic, onions, and tomatoes until the meat becomes soft and full of flavor. After that, they’re fried with other spices in oil. Lemon juice and soy sauce is added in the dish to make it more tasty.

A cool part is when a bit of coal smoke is given to the dish at the end. That makes it extra tasty. You can eat this delicious dish with naan or white rice with a side dish of raita. It’s not just food, it’s a fun way to enjoy the yummy flavors of Pakistani street food.

Beef Masala – Eid Special

With Eid-ul-Adha just around the corner. Often, we end up with dishes that taste alike, but I’ve got more recipes to share with you similar to this Beef Masala.

There are more Authentic Pakistani meat recipes available on my blog that you can try during Eid. Give them a shot and let me know how they turn out.

More Meat Recipes

Keema Curry
Seekh Kabab
Kebab Karahi
Beef White Karahi
Shami Kabab

Why You Must Try This Recipe

If you are a picky eater like me, finding a good meat recipe that satisfies your taste buds can be a challenge. But let me tell you about this amazing Beef Masala recipe that might just change your mind.

One highlight of this recipe is the tender meat in a flavourful savory gravy. The melt-in-your-mouth texture combined with the rich flavors of the curry is sure to leave you wanting more.

The great thing about this recipe is simplicity, no need for a long shopping list of fancy ingredients. Plus, it pairs beautifully with naan and white rice. So, if you’re ready to step up your meat game with a dish that’s both scrumptious and easy to prepare, Beef Masala Curry is calling your name.

Step-By-Step Process With Pictures

1. Put the beef, onions, tomatoes, turmeric powder, crushed coriander and cumin seeds, chilli powder, chilli flakes, and salt in a pot with 1 litre of water. Let it simmer on medium heat for about 45-60 minutes until the meat is tender.

2. Once the meat is tender, add oil and fry on medium-high heat until the water dries up and oil starts separating from the mixture. This usually takes a bit of stirring to get it just right.

3. Now is the time to add lemon juice and soy sauce to give it a tangy flavor. To distribute the flavours evenly, thoroughly mix it.

4. Sprinkle garam masala powder at the end for that extra burst of flavor right.

5. Top it off with thinly sliced onion rings, ginger, chopped coriander, and green chilies to make it look and taste extra special. You can’t skip this step, it’s not a basic garnish but it has all the hidden flavours that lift the taste of your dish.

6. Now give coal smoke. Take a coal piece. Light it until it’s red hot, place it in a small bowl, put it inside the pot, and drip some oil over it. Quickly cover the pot to trap the smoky goodness inside, and let it infuse for about 10 minutes. Serve Beef Masala hot with naan and raita.

Beef Masala In Pressure Cooker

1. In pressure cooker, add beef, chopped tomatoes and onion, turmeric powder, chilli powder, chilli flakes, crushed coriander and cumin seeds, salt, and 2 1/2 cups water. Close the pressure cooker lid and cook for about 20-25 minutes on medium heat after the first whistle.
2. Check if the beef is tender after releasing pressure. If it needs more cooking, close the lid and cook for a few more minutes.
3. Transfer the meat in a wok. Add oil and start frying it until water completely dries and oil starts separating.
4. Add lemon juice and soy sauce, mix well, and sprinkle garam masala at the end.
5. Add the thin onion rings, sliced ginger, chopped coriander, and green chilies.
6. Take a small bowl, placed inside the pressure cooker with the hot charcoal piece in it. Repeat the smoking process from the original recipe and let the flavors meld for about 10 minutes.
7. Open the wok lid once the smoking process is done.
8. Give it a gentle mix, and your Beef Masala is ready to be served with rice or bread.

Crafting The Perfect Recipe

• Do not add too much water during cooking. Aim for a thick gravy consistency by controlling the amount of water. Dry out the water by cooking until the gravy thickens and coats the beef pieces perfectly.
• Use a heavy-bottomed pot or a pressure cooker for even cooking. Keep stirring while bhoon-fying (frying) to prevent burning or sticking to the bottom of the pan.
• Sprinkle garam masala powder towards the end of cooking. Adding garam masala in the start can make the curry color dark and not too appealing, and the curry may taste bitter. If you use whole spices, you can add them at the beginning of cooking.
• Do not forget to garnish with fresh coriander leaves, thinly sliced onion rings, ginger and green chilies.
• Ensure the beef is cooked until tender but not overcooked, as overcooking can make the meat tough.

Storage Suggestion

1. Allow the beef curry to cool down to room temperature before storing it. This helps prevent condensation and the growth of bacteria.
2. Transfer the leftover curry to airtight containers or resealable bags. This helps retain its flavors and prevents the absorption of other odors in the refrigerator.
3. Store it in the refrigerator within 2 hours of cooking. It can stay fresh in the fridge for up to 2-4 days.
4. If you don’t plan to consume it within a few days, consider freezing it. Portion it into meal-sized servings in freezer-safe bags or containers.

Selecting The Right Beef

• In a Beef Masala recipe, you can typically use cuts of beef such as sirloin, tenderloin, round, chuck, or stewing beef. These cuts work well for this curry as they offer quick tenderness, and texture when cooked in the gravy.
• Remove any extra fat that is visible on the meat before you start cooking it. Fat adds richness and flavor to the dish, but too much fat can make the final dish overly heavy. So trim off any excess fat from the beef before cooking to avoid your dish turning too greasy.
• When you’re preparing the beef for this recipe, aim for pieces that are not excessively thin. Cut your beef into slices or small cubes. This will help the meat retain its juiciness and tenderness when cooked in the gravy. Thinner cuts of beef can easily overcook and become dry and tough.

Frequently Asked Questions