Slow-Cooked Beef Naga Curry with Aromatic Spices
A rich and spicy Bangladeshi-style beef curry simmered slowly with a blend of fragrant spices and tender beef chunks. This indian-inspired beef ready in about 135 minutes pairs beef chuck, cut into 1.5-inch cubes, mustard oil, large (150 g) onion, finely sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.
Ingredients
- 1 lb beef chuck, cut into 1.5-inch cubes
- 3 tbsp mustard oil
- 1 large (150 g) onion, finely sliced
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 2 green chili, slit
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 2 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala powder
- 1 medium (100 g) tomato, chopped
- 1.5 tsp salt
- 2 cups water
- 2 tbsp fresh coriander leaves, chopped
Instructions
- Step 1: Heat 3 tbsp mustard oil in a heavy-bottomed pot over medium heat until shimmering. Add 1 large finely sliced onion and sauté for 8-10 minutes until deep golden brown and fragrant.
- Step 2: Stir in 1 tbsp ginger paste, 1 tbsp garlic paste, and 2 slit green chilies, cooking for 2 minutes until aromatic.
- Step 3: Add 1 lb beef chuck cubes and brown them on all sides for 5-6 minutes, stirring frequently.
- Step 4: Mix in 1 tsp turmeric powder, 1 tsp red chili powder, 2 tsp coriander powder, 1 tsp cumin powder, and 1.5 tsp salt, coating the beef evenly with the spice blend.
- Step 5: Add 1 medium chopped tomato and cook for 4 minutes until softened and the oil starts to separate from the mixture.
- Step 6: Pour in 2 cups water, bring to a boil, then reduce heat to low. Cover and simmer gently for 1.5 to 2 hours until the beef is tender and the curry thickens.
- Step 7: Stir in 1 tsp garam masala powder and 2 tbsp chopped fresh coriander leaves just before turning off the heat. Let the curry rest covered for 10 minutes before serving.
Frequently asked questions
How long does Slow-Cooked Beef Naga Curry with Aromatic Spices take to make?
Total time is about 135 minutes (15 min prep + 120 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 Slow-Cooked Beef Naga Curry with Aromatic 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 mustard oil from drying out.
Can I substitute ingredients in Slow-Cooked Beef Naga Curry with Aromatic 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 Slow-Cooked Beef Naga Curry with Aromatic 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 Slow-Cooked Beef Naga Curry with Aromatic Spices?
Indian beef 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.
Related recipes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
