Madras beef and potato curry

Made with Pelati

Peeled Tomatoes are generously fleshy and firm. They have their skins removed and are then immersed in a delicious, velvety passata.

(COOK TIME: 60+ min)

Ingredients

  • 2 tablespoons vegetable oil
  • 1 kg cubed chuck steak
  • 2 brown onions, chopped
  • 3/4 cup Madras curry paste
  • 1 tablespoon grated ginger
  • 400 g can Mutti Whole Peeled Tomatoes
  • 1/2 cup water
  • 5 cardamom pods, bruised
  • 500 g potatoes, peeled and cut into 3 cm pieces
  • 120 g baby spinach leaves
  • Basmati rice
  • chapati bread

Tip:
Serve with a dollop of thick yoghurt.

Method

  1. Heat half the oil in a large saucepan over a high heat. Add steak and cook, stirring until browned. Remove meat and juices from pan.
  2. Add remaining oil to frying pan. Add onions and cook over a medium heat for 5 minutes or until soft, stirring occasionally. Add curry paste and ginger and cook, stirring for 2 minutes longer.
  3. Add tomatoes, beef, water and cardamom pods and stir to combine. Cover and simmer for 1 hour; stirring occasionally.
  4. Uncover; add potatoes and stir to combine. Cover and cook for 15 minutes. Remove lid and cook for 20 minutes longer or until the potatoes are tender, stirring occasionally.
  5. Add spinach and stir until just wilted. Serve the curry with basmati rice and chapati bread.

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