Go Back

Authentic Beef Korma (Restaurant Style)

Rich, creamy beef korma with a blend of warm spices, tender slow-cooked beef, and authentic Indian flavors that bring restaurant-quality curry right to your home kitchen.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

For the Beef Korma
  • 500 g beef (curry cut) choose tender cuts that hold up well to slow cooking
  • 4 tbsp oil or ghee ghee adds richness, oil works fine
  • 2 unit onions thinly sliced
  • 1.5 tbsp ginger-garlic paste
  • 0.5 cup yogurt whisked
  • 1 tsp red chili powder adjust to heat preference
  • 0.5 tsp turmeric
  • 1.5 tsp coriander powder
  • salt to taste
  • 0.5 tsp black pepper
  • 1 tsp garam masala
  • 3-4 pods green cardamom pods whole spices
  • 1 stick small cinnamon stick whole spice
  • 2 cloves cloves whole spices
  • 1 tbsp fried onion paste optional, for extra richness and texture
  • fresh coriander and ginger for garnish

Equipment

  • Large Pan
  • Lid

Method
 

  1. Step 1: Heat oil or ghee in a large pan over medium heat. Add thinly sliced onions and fry gently, stirring occasionally, until golden brown to develop deep flavor.
  2. Step 2: Add whole spices (cardamom pods, cinnamon stick, cloves) and sauté briefly until aromatic.
  3. Step 3: Add beef pieces and ginger-garlic paste. Increase heat to high and fry together for 5–7 minutes to seal juices and build flavor.
  4. Step 4: Sprinkle salt, red chili powder, turmeric, and coriander powder. Mix well to coat the beef evenly with spices.
  5. Step 5: Slowly add whisked yogurt, stirring continuously to prevent curdling and create creamy base.
  6. Step 6: Cover pan and cook beef on low heat for 40–50 minutes, stirring occasionally. Alternatively, pressure cook for 5–6 whistles until tender.
  7. Step 7: Stir in fried onion paste (if using), black pepper, and garam masala. Cook uncovered for a few more minutes until gravy thickens and looks oily on surface.
  8. Step 8: Garnish with fresh coriander leaves and thin slices of fresh ginger. Serve hot with naan, basmati rice, or your choice of sides.

Notes

Make ahead: flavors deepen overnight. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat gently to keep sauce creamy. Try substitutions like lamb, goat, or chicken; or use sour cream or coconut milk instead of yogurt. Add vegetables like peas or potatoes for a heartier dish.