East Indian Beef Curry with Yam (Suran). Make beef recipe tasty with yam using a basic beef curry recipe from the East Indian Cuisine. We give a twist to the regular beef curry with potatoes by substituting potatoes with yam (elephant foot) or Suran.
The star of this amazing beef curry is the Yam. Pieces of yam cook in the beef stock along with the aromatic Frithad masala. This yam absorbs the flavour of the spices and the beef stock. It gets creamy and is bursting with flavours and you’ll love this beef curry for the yam in it. A tasty beef recipe you don’t want to miss!
My East Indian mum would cook this beef curry regularly when we were growing up and it has become our family favourite since then.
A few basic spices are roasted, blended, and then fried along with the onion, tomato, and curry leaves. The curry leaves give a distinct flavour to the blended spices making the beef curry aromatic and delectable.
Table of Contents
Ingredients for Beef Curry
- BEEF: Use any cut of beef but I personally prefer undercut because it is tender, juicy, and cooks fast. I used 1/2 kg beef in this recipe and cut it into bite-size cubes.
- YAM: The star of the recipe, you will have to cook this curry to know why. Use 1/2 kg yam and cut into desired slices, but not too thin. Peel off the outer skin and wash the yam a couple of times to get rid of any soil before you slice it.
- CURRY LEAVES: You don’t want to miss this as it complements the flavour of the spices giving the curry an exquisite taste.
- ONION & TOMATO: Saute onion and tomato and then add the blended masala paste. This contributed to the texture and taste of the beef curry.
- VINEGAR OR TAMARIND EXTRACT: A little tang will enhance the flavour of the beef curry. Use 2 or 3 tbsp of vinegar or tamarind extract.
- MASALA OR CURRY PASTE: To make a basic masala paste for the curry, lightly roast the spices and blend them into a smooth paste. Let’s go through the ingredients –
- Dried Red Chillies – 10 to 12 Nos. (Use a mix of bedki or Kashmiri chillies to suit your taste.)
- Coriander seeds – 2 tbsp
- Cumin seeds – 1 tsp
- Sesame seeds – 1 tsp
- Whole spices – (1-inch cinnamon, 3 to 4 cloves and 1/2 a tsp of peppercorns)
- Dried coconut – 1/2 cup
- Ginger & garlic (1-inch ginger & 8 – 10 cloves garlic or simply add 1 tbsp ginger-garlic paste to the curry)
Beef Curry Video
How to Make East Indian Beef Curry
STEP I. Wash and cut the beef into cubes. Then add the meat into a pressure cooker with 1 cup (250 ml) water. Cover the pressure cooker and cook the beef until it is tender. This should take 15 to 20 minutes on a low to medium flame or approx. 6 to 7 whistles.
STEP II. Wash and cut the yam into thick rectangular slices. Keep them in water until use.
STEP III. Roast the spices under “Masala Paste” and also the coconut, until you get a nice aroma. Transfer this into a blender jar and blend into a smooth paste.
STEP IV. Heat 3 tbsp vegetable oil in a pot and add a few curry leaves. Now add 1 medium chopped onion and fry until translucent. When the onion is translucent add the tomato and cook until soft.
STEP V. Now add the masala paste and fry for 2 to 3 minutes or until you see oil oozing out. Then add the yam slices, cooked beef along with the stock, and salt to taste. Add required water, cover the vessel and allow the yam to cook. Finally, add vinegar or tamarind extract and simmer for 2 to 3 minutes. Garnish with coriander leaves and switch off the flame.
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Printable Recipe Card
East Indian Beef Curry Recipe
Ingredients
For the Beef Curry
- ½ Kg Beef cut into cubes
- ½ Kg Yam (Suran) cut into rectangular slices
- 1 medium Onion chopped
- 1 medium Tomato chopped
- 8 to 10 Curry Leaves
- 2 – 3 tbsp Vinegar
- ½ cup Tamarind Extract ( a small ball of tamarind soaked in ½ cup warm water)
- Salt to taste
For the Masala Paste
- 10 to 12 Dried Red Chillies Use a mix of bedki or Kashmiri chillies to suit your taste.
- 2 tbsp Coriander seeds
- 1 tsp Cumin seeds
- 1 tsp Sesame seeds – 1 tsp
- Whole spices (1-inch cinnamon, 3 to 4 cloves and 1/2 tsp of peppercorns)
- ½ cup Dried coconut
- 1 inch Ginger or simply add 1 tbsp ginger-garlic paste to the curry
- 8 to 10 cloves Garlic
Instructions
- Wash and cut the beef into cubes. Then add the meat into a pressure cooker with 1 cup (250 ml) water. Cover the pressure cooker and cook the beef until it is tender.
- Wash and cut the yam into thick rectangular slices. Keep them in water until use.
- Roast the spices under "Masala Paste" and also the coconut until aromatic. Transfer this into a blender jar and blend into a smooth paste.
- Heat 3 tbsp vegetable oil in a pot and add a few curry leaves. Now add 1 medium chopped onion and fry until translucent.
- When the onion is translucent add the tomato and cook until soft.
- Now add the masala paste and fry for 2 to 3 minutes or until you see oil oozing out. Then add the yam slices, cooked beef along with the stock, and salt to taste. Add water to make gravy as you like. Cover the vessel and allow the yam to cook.
- Finally, add vinegar or tamarind extract and simmer for 2 to 3 minutes. Adjust seasoning too.
- Garnish with coriander leaves and then switch off the flame.
Notes
- I used undercut beef boneless. Beef with bones also works well.
- Add chillies as per your spice level. Use any red chillies that you have.
- Adjust vinegar and tamarind to suit your taste.
- Add water to make gravy, depending on what you want to serve with.
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