### 📌 Introduction
Beef Korma is a classic dish deeply rooted in South Asian cuisine, highly cherished in the flavorful kitchens of Pakistan and North India. Known for its rich, creamy, and aromatic gravy, Spicy Beef Korma is a timeless classic often served at weddings, festivals like Eid, or special family dinners.
Image: Spicy Beef Korma by Tasty Treats
The beauty of Korma lies in the slow-cooked, deep flavor that comes from carefully roasted onions, whole spices, and yogurt. What makes this version unique is the perfect balance between spice and creaminess, without being too heavy or bland. If you want to cook something royal, traditional, and full of flavor, this beef korma recipe will definitely impress your guests and family alike.
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### 🛒 Ingredients
Here is a detailed list of ingredients for preparing traditional beef korma:
#### 🔹 Main:
* **Beef** (with or without bone): 1 kg (cut into medium pieces)
* **Yogurt** (full-fat, whisked): 1 cup
* **Onions** (thinly sliced): 4 large
* **Garlic paste**: 2 tablespoons
* **Ginger paste**: 1 tablespoon
* **Cooking oil or ghee**: 1 cup
#### 🔹 Dry Spices:
* **Red chili powder**: 2 teaspoons (adjust to taste)
* **Coriander powder**: 1 tablespoon
* **Turmeric powder**: ½ teaspoon
* **Garam masala powder**: 1 teaspoon
* **Salt**: To taste
#### 🔹 Whole Spices (Sabut Garam Masala):
* 2 **black cardamoms**
* 4 **green cardamoms**
* 1 **cinnamon stick**
* 4 **cloves**
* 1 **bay leaf**
#### 🔹 Optional Garnish:
* Fried onions
* Fresh coriander or mint leaves
* Lemon wedges
* A few drops of kewra (optional)
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### 🔪 Preparation Before Cooking
1. **Thinly and evenly slice the onions to ensure they brown consistently during cooking.
2. **Whisk the yogurt** until smooth.
3. Keep all spices measured and ready.
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### 👨🍳 Cooking Instructions (Step-by-Step)
#### 🔸 Step 1: Fry the Onions
Begin by warming oil or ghee in a large, heavy-based cooking pot. Add the sliced onions and sauté on medium heat, stirring frequently. Continue until the onions turn deep golden brown and crisp — this process may take 15–20 minutes.
Take out half of the fried onions and transfer them onto a paper towel to drain excess oil.
Keep them aside for garnish.
The remaining fried onions in the pot will become the flavor base of your korma.
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#### 🔸 Step 2: Add Garlic and Ginger Paste
Add the garlic paste to the onions in the pot and sauté for about 30 seconds. Then stir in the ginger paste and continue cooking for another 30 seconds, or until the raw aroma fades away.
#### 🔸 Step 3: Add the Beef
Place the beef pieces into the pot and cook them over medium-high heat until they begin to brown.
Stir continuously so that the meat is well coated with the onion and garlic mixture.
Cook the beef until it changes color and starts releasing moisture. This will take about 8–10 minutes.
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#### 🔸 Step 4: Add Ground Spices
When the beef is slightly browned, sprinkle in the red chili powder, coriander powder, turmeric, and salt.
Mix well and fry the meat with the spices for 5–7 minutes until the oil begins to separate. You may add a splash of water to prevent burning.
This process of roasting the spices with beef is called “bhunai” in traditional Pakistani cooking and is key to developing deep flavors.
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#### 🔸 Step 5: Add Whisked Yogurt
Turn the heat to low and slowly start adding the whisked yogurt one spoon at a time, stirring constantly to prevent curdling.
Once all the yogurt is added, increase the heat slightly and keep stirring until the mixture becomes thick and the oil starts separating again. This process takes another 10–12 minutes and gives the korma its creamy base.
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#### 🔸 Step 6: Add Whole Spices
Now add the whole spices: black cardamoms, green cardamoms, cinnamon stick, cloves, and bay leaf.
Mix them gently into the curry and cover the pot with a tight-fitting lid.
Allow it to cook on **low heat** so that all the spices infuse their aroma into the meat and gravy.
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#### 🔸 Step 7: Simmer the Korma
Allow it to cook on low heat for 35 to 45 minutes, or until the beef turns tender and the oil fully rises to the top. Stir from time to time to prevent the curry from sticking to the bottom.
#### 🔥 Final Cooking Steps
**Step 8: Add Yogurt and Cook Thoroughly**
Once your beef is partially cooked and the oil starts to separate, lower the flame slightly and begin adding the **whisked yogurt** gradually. "Keep stirring steadily while adding the yogurt to avoid it from splitting or curdling."
Cook uncovered for about **10–15 minutes**, until the yogurt blends completely with the masala and the oil begins to rise to the surface.
**Step 9: Add Fried Onions for Richness**
Now take your crispy golden **fried onions** (set aside earlier) and crush them slightly using your hands or a grinder. Add them into the curry and stir well.
These fried onions will give the Korma its signature color and aroma.
Cover and cook on low heat for **10 more minutes** so the onions dissolve into the gravy, enhancing its richness.
**Step 10: Add Spices and Seasoning**
Now is the time to add the remaining special touch:
* ½ tsp **garam masala powder**
* 1 tsp **kewra water**
* ""Optionally, you can include a few drops of rose water to boost the aroma."
Give it a good stir and let it simmer for 5–10 minutes.
At this point, taste your Korma. You can adjust salt or spice as needed. If the gravy is too thick, add a splash of hot water and simmer a little longer. The consistency should be creamy, not watery.
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### 🍽️ Serving the Korma
Your delicious, spicy beef korma is now ready to be served! Here's how to elevate the presentation and experience:
**Garnish with:**
* Freshly chopped **coriander leaves**
* Thinly sliced **ginger juliennes**
* A few drops of **kewra water** just before serving for a divine aroma
**Best Served With:**
* **Hot naan** or **parathas**
* **Steamed basmati rice**
* **Sheermal** or **taftan** (for a Mughlai touch)
Serve it hot in a deep bowl with a ladle of oil floating on top—it’s the sign of a perfect Korma.
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### 💡 Tips for the Perfect Beef Korma
* **Patience is key**: Letting the beef cook slowly with spices helps intensify the flavor.
* **• Yogurt Temperature: Use yogurt at room temperature to help prevent it from curdling during cooking.
• Onion Texture: Cook the onions until they turn a rich golden color—avoid letting them get too dark or burnt.
* **Rest before serving**: Let the Korma rest for 10–15 minutes after cooking for flavors to settle beautifully.
* **Avoid over-watering**: Traditional Korma has a thick, rich gravy—not a soupy one.
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### 🧂 Nutritional Insight (per serving - approx.)
| Nutrient | Amount |
| -------- | ------------------------- |
Nutrient Amount
Calories 450–550kcal
Protein 28–35g
Carbohydrates 12–15g
Fats 30–40g
Iron High (from beef & spices)
Fiber Medium (onions & spices)
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### 🌶️ Variations to Try
1. **Cashew Paste Korma**: Add a tablespoon of blended cashew paste with yogurt for creamier texture.
2. **Coconut Korma**: Add ½ cup coconut milk along with yogurt for a South Asian fusion.
3. **Smoked Flavor (Dhungar method)**: Place a hot charcoal piece in a small steel bowl, pour ghee over it, and cover the pot tightly for 2–3 minutes. It adds a smoky restaurant-style touch.
4. **Low-Oil Version**: Reduce oil quantity and use boiled onion paste instead of fried ones for a healthier korma.
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### 📌 Storage and Reheating Tips
* **Storage**: Store leftover beef korma in an airtight container in the refrigerator for up to **3–4 days**.
* **Reheating**: Add a splash of water and gently heat on the stove or microwave. Stir occasionally to prevent sticking.
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### ❤️ Final Words
Beef Korma is not just food—it's an experience steeped in tradition, aroma, and flavor. It’s perfect for **Eid, special family dinners, or weekend indulgence**. Follow these steps exactly, and you’ll win hearts with every bite!
Let us know in the comments how it turned out—and don’t forget to try it with sheermal next time for a royal touch! 👑
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