Pressure Cooker Beef Curry

5 from 6 votes

Beef curry in 40 minutes? Surely not possible? It is thanks to my new toy! This Pressure Cooker Beef Curry tastes just like my slow cooked beef curries (the ones which take hours and hours in the oven or slow cooker) but takes just 40 minutes from start to finish – that’s faster than it takes to get it delivered from my local curry restaurant! (Serves 4-6, depending on appetite and accompaniments)

Course Main Course

Cuisine British, Indian

Prep Time 5 minutes

Cook Time 35 minutes

Total Time 40 minutes

Servings people

Calories 375kcal

Author Eb Gargano

Ingredients

1 tablespoon olive oil
1 onion diced
800 g diced stewing beef
3 cloves garlic crushed or grated
3 cm ginger grated
1 teaspoon chilli flakes for a medium curry (use ½ tsp for mild or 2 for hot)
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons turmeric (optional)
4 teaspoons garam masala
400 g tin chopped tomatoes
Salt and pepper to taste

To serve

Rice, naans or chapattis
Your favourite pickles and chutneys (optional)
Fresh coriander (cilantro) (optional)

Metric - US Customary

Instructions

Place the onions and olive oil in the pressure cooker and fry over a gentle heat for 3 minutes, or until softened.
Turn the heat up and add the beef – stir-fry for 2-3 minutes until browned.
Lower the heat again and add the garlic, ginger, chilli and spices. Fry gently for 2 more minutes.
Add the tomatoes and a little salt and pepper, then put on the pressure cooker lid and ensure the dial is set to high pressure (12lb / II). Turn the heat up high.
Wait until the visual pressure indicator (red button) pops up. Then, when steam is escaping at a steady rate, turn down until the steam is making just a gentle hiss.
Cook for 20 minutes.
When the cooking time is over, turn the heat off and move the pressure regulator to the ‘steam release’ position and wait until the pressure indicator (red button) drops. Open the pressure cooker, stir in the fresh coriander and serve the curry with rice, naans or chapattis and all your favourite pickles and chutneys.

Notes

If you don’t own a pressure cooker, you can cook this curry in a conventional oven for 3 hours at 160C or a slow cooker on low for 8 hours.

Suitable for freezing.

Nutrition information is approximate and meant as a guideline only.

Nutrition