Slow-Cooked Madras Beef Curry with Toasted Pappadums

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

Tender beef slow-cooked in a rich, spicy Madras curry sauce served alongside crispy toasted pappadums for a classic Indian comfort meal. This Indian-inspired beef recipe, ready in about 200 minutes, pairs beef chuck, cut into 1-inch cubes, vegetable oil, onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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

• 1.5 lbs beef chuck, cut into 1-inch cubes
• 3 tbsp vegetable oil
• 1 large (200 g) onion, finely chopped
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp Madras curry powder
• 1 tsp ground turmeric
• 1 tbsp ground coriander
• 1 tsp cumin seeds
• 14 oz (400 g) canned diced tomatoes
• 1 cup water
• 1.5 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh cilantro, chopped
• 6 pieces pappadums

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Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a heavy-bottomed pot over medium-high heat. Add 1 tsp cumin seeds and toast for 30 seconds until fragrant.
2. Step 2: Add 1 large finely chopped onion and sauté for 6-7 minutes until soft and golden.
3. Step 3: Stir in 4 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until aromatic.
4. Step 4: Add 2 tbsp Madras curry powder, 1 tsp turmeric, and 1 tbsp ground coriander. Stir constantly for 1 minute to bloom the spices.
5. Step 5: Add 1.5 lbs beef chuck cubes, searing them on all sides for 5 minutes until browned.
6. Step 6: Pour in 14 oz canned diced tomatoes and 1 cup water; stir well.
7. Step 7: Season with 1.5 tsp salt and 1/2 tsp black pepper, then bring the mixture to a boil.
8. Step 8: Reduce heat to low, cover, and simmer gently for 2.5 to 3 hours, stirring occasionally, until the beef is tender and the sauce thickens.
9. Step 9: Meanwhile, toast 6 pappadums over an open flame or dry skillet for 1-2 minutes until crisp and lightly browned.
10. Step 10: Garnish the curry with 1/4 cup chopped fresh cilantro before serving with the toasted pappadums.