Kashmiri Beef Curry with Whole Spices

By AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

Tender beef simmered in a fragrant tomato and spice base with whole spices, a hallmark of Kashmiri home cooking. This Indian recipe, ready in about 110 minutes, pairs beef chuck, onion, and tomato puree for a weeknight-friendly dinner. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 pounds (680 grams) beef chuck, cut into 1-inch cubes
• 2 medium onion, finely chopped
• 1 cup (240 grams) tomato puree
• 2 tablespoons (30 ml) ghee or vegetable oil
• 1 tablespoon (15 grams) ginger-garlic paste
• 1 teaspoon (2 grams) Kashmiri chilli powder
• 1/2 teaspoon (1 gram) ground cumin
• 1/2 teaspoon (1 gram) ground coriander
• 1/2 teaspoon (1 gram) garam masala
• 1/4 teaspoon (0.5 grams) whole cumin seeds
• 2 whole black cardamom pods
• 2 whole cloves
• 1/2 cup (120 ml) plain yogurt
• 1 teaspoon (5 grams) plus 1/2 teaspoon for seasoning salt
• 1/4 teaspoon (0.5 grams) plus 1/2 teaspoon for seasoning black pepper
• 2 cups (480 ml) water

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Instructions

1. Step 1: Pat beef cubes dry with paper towels and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
2. Step 2: Heat 2 tablespoons ghee or oil in a heavy pot over medium-high heat. Add beef cubes and sear until golden brown on all sides, about 5 minutes. Remove beef and set aside.
3. Step 3: In the same pot, add chopped onions and sauté until golden brown, about 8 minutes. Add ginger-garlic paste and cook for 1 minute until fragrant.
4. Step 4: Stir in tomato puree, Kashmiri chilli powder, ground cumin, ground coriander, and garam masala. Cook for 3-4 minutes until oil separates from mixture.
5. Step 5: Return seared beef to pot. Add whole cumin seeds, black cardamom pods, and cloves. Pour in 2 cups water and bring to a simmer.
6. Step 6: Cover and simmer on low heat for 1.5 hours until beef is tender, stirring occasionally.
7. Step 7: Stir in yogurt, 1/2 teaspoon salt, and remaining black pepper. Cook for 10 minutes, stirring gently to avoid curdling.
8. Step 8: Taste and adjust seasoning. Serve hot with steamed rice.