This simple and tasty East Indian-style Beef Curry is the traditional “Lonvas”. The curry has bold flavors, thanks to the traditional East Indian Bottle Masala and creamy coconut milk. Perfect for a comforting family meal, the beef is pressure-cooked to get tender and succulent meat, making it a quick and satisfying dish.
The addition of bottle gourd or ash gourd not only makes this curry more nutritious but also gives it a light and refreshing touch, ideal for warm summer meals. Coconut milk, added toward the end, brings a mellow richness that perfectly balances the spices. You could also use coconut paste instead for the curry base.
Do give this recipe a try and let me know how it turns out for you! I’m sure you’ll love this!
Ingredients
- Beef or Mutton – ½ kg (with or without bones)
- Bottle gourd or Ash gourd – ½ kg (cut into desired pieces)
- Garlic – 1 whole pod (crushed in a mortar and pestle)
- East Indian Bottle Masala – 1½ to 2 tbsp (or use a mix of chilli powder and garam masala powder)
- Tamarind Extract – from a small ball of tamarind soaked in warm water
- Coconut Milk – ½ to 1 cup
- Salt – to taste
- Oil for cooking – 2 to 3 tbsp
Method
- Cook the beef: Add the beef in a pressure cooker with salt and about a cup of water, and cook for about 30 minutes. This will render succulent beef pieces.
- Heat oil in a vessel. Add the crushed garlic and sauté until golden and fragrant.
- Add the pumpkin/bottle gourd/ash gourd pieces with a little salt, and also the East Indian Bottle Masala. Sauté for 2–3 minutes until the vegetables coat nicely with the masala.
- Now add the cooked beef pieces along with the stock from the pressure cooker. Cover and cook until the vegetables soften.
- Once the vegetable is tender, then add the tamarind extract. Mix well and simmer for a while.
- Finally, add the coconut milk and simmer on low for about 5 minutes. Do not boil the curry vigorously after adding coconut milk, or it may curdle.
- Adjust the salt if needed and switch off the flame.
- Serve beef curry hot with steamed rice, chapati, or East Indian rice rotis.
Other East Indian Recipes
East Indian Bottle Masala Chicken Curry
Beef with Pumpkin | East Indian Beef Curry Recipe
Ingredients
- ½ kg Beef or Mutton with or without bones
- ½ kg Bottle gourd or Ash gourd cut into desired pieces
- 1 pod Garlic crushed in a mortar and pestle
- 1½ to 2 tbsp East Indian Bottle Masala or use a mix of chilli powder and garam masala powder
- Tamarind Extract – from a small ball of tamarind soaked in warm water
- ½ cup Coconut Milk
- Salt – to taste
- 2 – 3 tbsp Oil for cooking
Instructions
- Cook the beef meat in a pressure cooker with salt for about 30 minutes. This will render succulent beef pieces.
- Heat oil in a vessel. Add the crushed garlic and sauté until golden and fragrant.
- Add the pumpkin/bottle gourd/ash gourd pieces with a little salt, and also the East Indian Bottle Masala. Sauté for 2–3 minutes until the vegetable is nicely coated with the masala.
- Now add the cooked beef pieces along with the stock. Cover and cook until the vegetables soften.
- Once the vegetable is cooked, add the tamarind extract. Mix well and simmer for a while.
- Finally, add the coconut milk and simmer on low for about 5 minutes. Do not boil vigorously after adding coconut milk.
- Adjust the salt if needed and switch off the flame.
- Serve hot with steamed rice, chapati, or East Indian rice rotis.
Notes
- To cook beef in a pressure cooker – add water and salt to taste. Cover the lid and pressure cook on high until the 1st whistle. Reduce the heat and cook for 25 to 30 minutes on the lowest heat and then switch off. The cooking time will also depend on the quality of the meat as well on the type of pressure cooker. Adjust accordingly.
- If you don’t have bottle masala, then you can add red chilli powder with a little garam masala.
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