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3.15 from 7 votes

Kerala Style Beef Curry with Potato

This is an easy peasy beef curry. To be frank, I always prepare it with the leftover beef from previous day. It is well flavored with potato, coconut milk and the spices.This goes well with bread, chapathi, pathiri and appam.
Cook Time1 hour
Total Time1 hour
Course: Breakfast
Cuisine: kerala
Servings: 4 serving
Calories: 419kcal
Author: Jane Jojo

Ingredients

  • 1 potato
  • 1 ½ Cups beef (cooked)
  • 2 onion (medium)
  • 2 Chilly Green
  • 2 ½ Teaspoons garlic
  • 2 ½ Teaspoons ginger
  • ½ Teaspoon turmeric Powder
  • 1 ½ Teaspoons Chilly powder
  • 2 ½ Teaspoons coriander Powder
  • 1 Teaspoon garam masala
  • 1 tomato (big)
  • ½ Cup coconut milk Thick
  • 1 Cup coconut milk Medium Thick
  • curry leaves
  • coriander leaves

Instructions

  • Cook potato in a cooker upto 2 whistles.
  • Finely slice onion and saute it by adding salt, green chilli, curry leaves and oil. Saute until it becomes light brown color.
  • Grind garlic and ginger into a paste form and add it. Saute it well.
  • Add turmeric powder, chilli powder, coriander powder, garam masala and saute well. ** Beef should be cooked just with salt and turmeric powder. In case beef is cooked with masalas (leftover beef), remember to adjust the spices in the recipe.
  • Add finely sliced tomato and saute till tomatoes are done.
  • Peel cooked potato and cut into cube sized pieces. Mash half of the potatoes. The gravy gets thickened with this. Add potato to the onion tomato gravy.
  • Add cooked beef to the above gravy.
  • Add medium thick coconut milk to it. Bring to boil and leave it for around 5 minutes. Add finely sliced coriander leaves.Add thick coconut milk. Bring to boil and switch off once gravy is thickened.

Notes

  1. To prepare fresh coconut milk, grind 1½ cups of grated coconut with ½ cup of lukewarm water. Strain to get ½ cup of thick coconut milk. Then grind the same coconut again with 1 cup of lukewarm water to extract 1 cup of medium thick milk. Using lukewarm water helps extract the milk more effectively.
  2. Always cook beef first with just salt and turmeric powder. If using leftover beef that was already cooked with spices, reduce the masala in this recipe to keep the flavour balanced.
  3. Roast the spice powders well in oil. If they are not cooked properly, the curry may taste raw or flat.
  4. For a thicker gravy, mash a few small pieces of cooked potato directly into the curry. This adds natural thickness and blends in well.
  5. You can make this curry in a pressure cooker as a one-pot dish. Start by sautéing onion and green chili. Add the spice powders and roast well until the raw smell fades. Add chopped tomato and cook until soft. Then add the beef and sauté until the reddish-pink color turns pale brown. Add the potato and second coconut milk if using. Close the cooker and cook until the beef is done. Finally, open and finish with first coconut milk and garam masala.

Nutrition

Serving: 204g | Calories: 419kcal | Carbohydrates: 11g | Protein: 17g | Fat: 35g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 86mg | Potassium: 607mg | Fiber: 2g | Sugar: 3g | Vitamin A: 498IU | Vitamin C: 10mg | Calcium: 54mg | Iron: 5mg