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Authentic Bangladeshi Beef Curry

Shruthi
A traditional Bangladeshi beef curry with deep, aromatic flavor.Beef is slowly cooked with onions, ginger, garlic, and whole spices.Caramelized onions create a rich foundation for the curry.Whole spices add warmth and authentic Bengali character.Slow cooking produces tender beef and a thick, flavorful gravy.Best served hot with rice, pulao, paratha, or naan
Print Recipe
Prep Time 25 minutes
Cook Time 2 hours
Total Time 2 hours 25 minutes
Servings 4
Calories 480 kcal

Ingredients
  

For the Beef

  • 2 lb (900 g) beef chuck or stewing beef, cut into medium pieces
  • 3 tablespoons mustard oil or vegetable oil
  • 3 large onions, thinly sliced
  • 6 cloves garlic, minced
  • 2-inch piece fresh ginger, grated
  • 3–4 green chilies, slit
  • 2 medium tomatoes, chopped
  • 1 cup plain yogurt
  • 1½ teaspoons salt, or to taste
  • 2 teaspoons Kashmiri chili powder
  • 2 teaspoons ground coriander
  • 1½ teaspoons ground cumin
  • ½ teaspoon ground black pepper

Whole Spices

  • 2 bay leaves
  • 4 green cardamom pods
  • 4 cloves
  • 1 small cinnamon stick
  • ½ teaspoon cumin seeds
  • 3–4 black peppercorns

For Cooking

  • 2½–3 cups hot water, as needed
  • 1 teaspoon garam masala
  • ½ teaspoon sugar, optional
  • 2 tablespoons fresh cilantro, chopped
  • 1 tablespoon fried onions, optional, for garnish

Instructions
 

Marinate the Beef

  • Place the beef in a large bowl. Add yogurt, turmeric, chili powder, coriander, cumin, black pepper, half of the ginger and garlic, and about half of the salt.
    Mix thoroughly so every piece is coated. Cover and refrigerate for at least 30 minutes. For even deeper flavor, marinate for several hours.

Fry the Whole Spices

  • Heat the oil in a heavy-bottomed pot over medium heat.
    Add bay leaves, cardamom, cloves, cinnamon, cumin seeds, and black peppercorns. Fry for about 30 seconds until fragrant.

Brown the Onions

  • Add the sliced onions and cook slowly until they become golden brown. This step is important because properly browned onions provide sweetness, color, and depth to the curry.
    Do not burn the onions.

Add Ginger, Garlic, and Chilies

  • Add the remaining ginger and garlic along with the green chilies. Cook for 2–3 minutes until the raw aroma disappears.
    Add the chopped tomatoes and cook until they soften and begin breaking down.

Add the Marinated Beef

  • Add the marinated beef to the pot. Increase the heat slightly and cook for 10–15 minutes, stirring frequently.
    Continue cooking until the beef is well coated with the onion and spice mixture and the oil begins to separate.

Slow-Cook the Beef

  • Pour in about 2½ cups of hot water. Stir well and bring the curry to a gentle boil.
    Reduce the heat to low, cover the pot, and simmer for approximately 1½ hours, or until the beef becomes tender.
    Stir occasionally and add more hot water if necessary.

Finish the Curry

  • Once the beef is tender, remove the lid and allow the curry to simmer uncovered until the gravy reaches your preferred consistency.
    Add garam masala and adjust the salt. If desired, add a small amount of sugar to balance the acidity and spice.
    Simmer for another 5 minutes.

Garnish and Serve

  • Turn off the heat and sprinkle with fresh cilantro. Allow the curry to rest for 10 minutes before serving.
    Serve hot with steamed rice, Bengali pulao, paratha, naan, or roti.

Notes

  • Beef chuck is an excellent choice because its connective tissue becomes tender during slow cooking.
  • Mustard oil gives the curry a particularly authentic Bengali-style flavor.
  • The onions should be golden brown rather than darkly burnt.
  • Yogurt helps tenderize the beef and adds a pleasant richness.
  • Adjust the green chilies according to your preferred level of heat.
  • The amount of water can be adjusted depending on whether you prefer thick or thinner gravy.
  • The curry often tastes even better after resting for several hours.
  • Refrigerated leftovers can be reheated gently with a splash of water.