Wednesday, May 14, 2014

Beef Masala

Indians (Hindus) do not consume much beef as the cow is considered a sacred animal. However beef is eaten by some people in the Northeast, West Bengal (in Muslim majorities) and Kerala. It is also available in North Eastern states where the culture and weather patterns are very distinct from the rest of India.

I had a very successful attempt cooking beef masala using the sous vide method previously. The beef was fork tender after 10 hours in the sous vide machine so cooking time with the masala paste and other ingredients was minimum.

If you do not have a sous vide setup at home, today's recipe will suit you well. Using spices that I have at home and taking reference from a few recipes online, I come out with my interpretation of this meat masala dish. It will take longer time to cook compared to the sous vide method (actually shorter if you consider the 10 hour sous vide time) but just as good. 

Full of flavour and guarantees meltingly tender beef,  this dish will make your taste buds stand to attention with the mixture of fragrant herbs and spices. Serve with rice and naan bread.


500g beef  (cut into cubes)
1 big onion (chopped)
2 tomato (chopped)
2 green chilli (sliced)
1/2 tsp fennel seeds
3 tsp ginger garlic paste
1 tsp red chilli powder
1 tsp pepper powder
1/2 tsp turmeric powder
4 tsp coriander powder
1 tsp garam masala
5 tbsp oil
1 cup stock (or water)
150g natural yogurt

1 tsp chilli powder
2 tsp coriander powder
1/2 tsp turmeric powder
2 tsp ginger garlic paste


Mix all ingredients for the marinade with little water to form a paste. Rub the spice paste into the beef cubes and marinate for an hour.

Heat up a frying pan and brown the marinated beef on all sides. Put aside.

In the same pan, heat oil and fennel seeds and chopped onion.

Sweat the onion until it becomes brown in colour, about 15 minutes. Add tomato and saute until it becomes soft. Add ginger garlic paste, green chilli, yogurt and saute for another minute.

Add all the spices and salt and saute for another minute.

Add beef and mix well. Add 1 cup stock (or water) and simmer until the beef masala turns brown and tender. (If too dry, add water during cooking)

Garnished with fresh coriander leaves. Serve hot with rice or naan bread.

I am submitting this post to Asian Food Fest - Indian Subcontinent hosted by Chef and Sommelier.


  1. Bet this must be very flavourful and absolutely delicious. I might ask for second. (Im ready to cook mine for submission BUT....I still cant find one main ingredient here and am still searching n look out for it....its dry fenugreek leaves. )

    1. Thanks Mel! What will you be cooking? Sounds interesting.

  2. Beef Masala look like Beef Rendang, one of the famous dishes in the Malay community. Tasty & appetizing! Malaysian cuisine has influences og Indian cuisine .....

  3. Wow! I am impressed! Looks super delicious, I can eat this with loads of glutinous rice (lemang)!

  4. Your beef marsala looks so good and tantalising!! This recipe doesn't look too difficult even if you don't have the sous vide setup. I like how easy it is. I'm bookmarking this on my to-cook list :)

  5. Alvin, your Beef Masala looks so good! I have got to try it :)

  6. GORGEOUS shots , Alvin ! Makes me want to lick the screen :P :D Will have to try it sometime .

  7. Beautiful shots, Alvin! Hopefully I will have more time to cook more Indian dishes this month.


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