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Indian Beef Korma Curry1

Indian Beef Korma Curry

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Indian Beef Korma Curry is a rich, fragrant dish with tender beef slow-cooked in a creamy, spiced sauce made from cashews, yogurt, and aromatic spices. This mildly spiced curry is full of deep flavors and perfect for serving with rice or naan.
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Prep Time 15 minutes
Cook Time 2 minutes
Total Time 2 minutes
Servings: 4 serving
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds beef chuck or brisket cut into bite-sized pieces
  • 2 tablespoons ghee or vegetable oil
  • 1 large onion finely chopped
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ½ teaspoon ground cardamom
  • 1 cup beef broth
  • ½ cup plain yogurt full-fat for best texture
  • ½ cup coconut milk
  • ⅓ cup cashews soaked in hot water for 10 minutes
  • 1 teaspoon salt adjust to taste
  • ½ teaspoon black pepper adjust to taste
  • 1 tablespoon lemon juice freshly squeezed
  • ¼ cup fresh cilantro chopped, for garnish

Equipment

  • Large Pot or Dutch Oven For slow-cooking the curry
  • Blender or Food Processor For blending the cashew sauce
  • Wooden spoon For stirring the spices and sauce

Method
 

  1. Heat ghee or oil in a large pot over medium-high heat. Sear the beef pieces until browned on all sides, then remove and set aside.
  2. In the same pot, sauté the chopped onion until soft and golden brown. Add garlic and ginger, cooking for another minute.
  3. Stir in cumin, coriander, cinnamon, cloves, and cardamom. Cook for 1-2 minutes to toast the spices.
  4. Blend the soaked cashews with coconut milk until smooth. Pour into the pot along with beef broth and yogurt.
  5. Return the beef to the pot, cover, and let it simmer on low heat for 1.5–2 hours until tender.
  6. Stir in lemon juice and adjust seasoning with salt and pepper. Garnish with fresh cilantro before serving.
  7. Serve hot with basmati rice or warm naan for a complete meal.

Notes

  • For a spicier version, add chopped green chilies or extra red chili powder.
  • Leftovers can be stored in the fridge for up to 3 days, and the flavors intensify over time.
  • Pairs perfectly with garlic naan, saffron rice, or roasted vegetables.

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