Kashmiri Beef Curry with Whole Spices

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender beef simmered in a fragrant tomato and spice base with whole spices, a hallmark of Kashmiri home cooking. This indian-inspired indian ready in about 110 minutes pairs medium, finely chopped onion, (240 grams) tomato puree, teaspoon (1 gram) ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "Plan a meal with the AI" 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.

★ 4.5 (10 ratings) Prep: 20 min Cook: 90 min Serves 4 Indian cuisine 450 cal/serving
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Ingredients

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.

Frequently asked questions

How long does Kashmiri Beef Curry with Whole Spices take to make?

Total time is about 110 minutes (20 min prep + 90 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Kashmiri Beef Curry with Whole Spices?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium, finely chopped onion from drying out.

Can I substitute ingredients in Kashmiri Beef Curry with Whole Spices?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Kashmiri Beef Curry with Whole Spices for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Kashmiri Beef Curry with Whole Spices?

Indian indian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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