Authentic Nadan Beef Curry

Shana Shameer 50 Comments
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Nadan Beef Curry
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Authentic Nadan Beef Curry

®Nadan Beef Curry – A RAS Signature Recipe©.

This curry is best made using a pressure cooker or traditional earthenware.
Please do check out my Nadan Garam Masala recipe. A must for truly delicious Nadan Beef Curry.
Read the recipe intro for the more info and Video in Malayalam on how to make Nadan Beef Curry.
read the recipe introduction

Authentic nadan beef curry
Authentic Nadan Beef Curry Recipe

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Ingredients:

beef, cut into bite size pieces (washed, rinsed and drained) 1 ½ kg / 3.30 lbs
red onions, sliced 3
shallots, 1 ¾ cup
garlic, ( the smaller variety is best , around 1 cup, finely chopped) 3 whole bulbs
ginger, finely chopped 3/4 cup
tomatoes, diced 2
small green chillies, sliced 5-8
2 large handfuls of fresh curry leaves
coriander powder 5 Tbsp
chili powder 3 Tbsp
Kerala garam masala ( check out my recipe) 1 Tbsp
turmeric powder 1 Tbsp
of fresh coriander leaves A large handful
coconut oil 10- 12 Tbsp
rock salt ( to taste) 1/2- 3/4 tsp


Method:

  1. Heat coconut oil in a pressure cooker.
  2. Add the sliced onions and tomato and allow to cook for a minute.
  3. Stir and saute well till softened, golden and reduced/thickened.
  4. Add the finely chopped shallots, garlic, ginger, and green chili.
  5. Sauté well till softened, cooked and reduced as well.
  6. At this point, add all the spices: coriander, chili powder turmeric, and garam masala. Stir and allow the spices to cook on a low flame. Add curry leaves. Stir till the spices are aromatic.
  7. Turn off the flame at this point to mix in the fresh coriander leaves and beef. Stir well, tossing to coat the beef well with this masala mixture.
  8. Also, add rock salt.
  9. Splash in just a little water to wash off your ladle and moisten the beef.
  10. Cover and pressure cook on high for the first 2 steam whistles.
  11. Proceed to turn down the heat to low and cook for another 6  steam whistles.
  12. Allow to cool, before opening.
  13. This curry tastes even better if you allow it to rest.


Authentic Nadan Beef Curry

Notes:

  • I like to use 1 kg boneless beef and 1/2 kg beef with bones for this recipe.
  • The next day if there’s any leftover, I like to heat it up in an earthen pot on the stove.  Add some curry leaves and allow the curry to reduce! Yum!

Key Ingredients: Key Ingredients: Beef, Onion, Shallots, Tomato, Ginger, Garlic, Green Chili, Curry Leaves, Spices, Coconut oil, Fresh Coriander, Salt.

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Let us know if you tried it – Authentic Nadan Beef Curry

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Nadan Beef Curry

Authentic Nadan Beef Curry

Author: Shana Shameer
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50 Comments

  2. Awesome beef curry 👌👌I prepared yesterday and it was really yummy 😋 Thank you so much for sharing this recipe..

  3. When you say “shallots” – do you mean French shallots _ like small oval shaped “red/brown” {onion) or do you mean the long green and white “pencil round” often used in Thai cooking.
    In Australia we have confusion as what is meant by Shallots by others

    1. Hi Darryl,
      Shallots(or Eschalots) are the small sized segmented/brown onions. There are french shallots and asian shallots. I believe the French ones are not segmented. I usually use asian shallots, but you can use the french ones too. The other one you mention is what we call spring onions or scallions, the bulb can be white or red depending on the variety.
      On this page you can see a pic of the shallots we use in this curry
      https://www.recipesaresimple.com/fresh-ingredients-produce/
      Thank you! 🙂

  4. My pressure cooker doesn’t have “whistles”. I have weights for 5, 10 and 15 pounds of pressure that are put on the steam vent. The weight wiggles and rocks when pressure is reached. How would I adapt your recipe for my cooker?

    1. Hi Lisa
      I have a pressure like that too, although I prefer the one that sounds the whistle 🙂 (easier to listen to the number of whistles than looking at the clock)..
      In your case, I would suggest the following. Cook on high for 2 minutes, then reduce to low and cook for 6 minutes. Cool the cooker and open. Check if the beef if tender. You might need an extra 2-3 minutes depending on the cut of beef. I am not familiar with the different type of weights you mentioned. Would love to know how it turns out! Enjoy this Spicy Curry 🙂

  10. Hi Shana, I know what you mean. I got away with cooking at low heat, stirring frequently and a casserole with thick base. Perhaps the casserole is the biggest factor. I used one with 7 mm impact bonded base(procook professional steel 24 cm casserole)

  11. Hi Shana again

    I’m not having much luck with these emails anyway here goes again.
    I’ve adapted your recipe for the stovetop and I love it about the best curry I’ve ever made. My wife loves it too and she’s Thai, praise indeed. I use it for both beef and chicken. Must try out some of your other recipes. Thanks. Emmet

    1. Hi Emmet,
      So happy you have enjoyed the curry. Are you fond of spicy food? My recipes range from not at all spicy to highly spicy.. it depends on my mood. This beef curry is one of the hotter ones. Do send me a pic the next time you make it. 🙂 Thank you so much for letting me know. Appreciate it.

  12. Hi Shana
    Thanks for the quick reply. I love spicy food and the hotter the better but I have to moderate it for other people. Where I fall down are the sides to give with the curry, and I mean sides made from scratch not shop bought. Here in Ireland we cant always get the ingredients we need to make authentic curry’s but we do our best. Anyway I look forward to trying other recipes from your site and thanks for posting.
    PS. I will post a photo the next time I make it.

  13. Hi. I tried this curry.. and was blown away! Thank you for sharing such a delicious recipe. It is what I was looking for. I was searching for a good South Indian Meat curry.. and tried several.. This is just amazing. Thanks again.
    Danny

  15. Omg my sons and hubby loved it! I even plucked the curry leaves fresh from the garden so it added additional zing. Very tasty and aromatic curry. We made dosas and had it along. Thank you so much for this beautiful recipe especially Coz we are a gourmet family

  18. Hi there, I am really wanting to make this but don’t have a pressure cooker. What are the instructions to cook on stove top please?

    1. Hi, thanks for coming by..
      On stove top, you want to add a little more water, and cook low and slow.. for about an hour, with occasional stirring. Check is beef is tender after 40 minutes, as this may vary according to cut. Top up with a little water as needed but dont add too much right at the beginning. Always stir the bottom of the pot, to ensure there is no scorching. Happy cooking.

    1. Hi Poorna,
      Yes, you can cook low and slow, adding water as needed till the beef is tender. Be careful that the masala does not stick to the bottom of the pot. More care is needed, when cooking this way.

  20. I tried your recipe and it turned out awesome. Truly very authentic. My husband n kids loved it. Thank you for this wonderful recipe. One of the best beef curries i ve made till date.

  22. Hi Shana

    My husband loves beef curry and I am always trying new recipes to impress him.. He likes some but was never thrilled. Then I tried your recipe. He fell in love with it and so did I. He has begged me never to try another recipe again! Thank you so much. I think of you whenever I make it!

    Hannah

  23. Hi
    Can I confirm that all spices are ‘tablespoons’ and not ‘teaspoons’ I have never cooked a curry with so much spice before and don’t want to get it wrong …

    1. Hi Annie it is, in fact, Tbsp in this recipe, a robust recipe for nadan beef curry.. You might also like to try my newer Thattukada Beed Curry recipe. Very good one.Thank you for dropping by.

  24. Made it last night. Excellent. Easy to follow, tasted great. Even my daughter, who avoids meat these days loved it.
    Was even better this morning as you said it would.
    Thanks

  25. I’m quite new to cooking and followed the steps exactly, what I found was after 2 whistle realised that the masala got burnt.. and spoiled the curry… is it a problem with my cooker?

    1. wow after 2 steams? was the beef sitting out for very long(like totally dry?) that should nt happen. if it looks very dry, you could add a little more water, but usually, the beef releases a fair amount of liquid during cooking. Did you cook on high heat, for too long before closing the cooker? Also how big is your pressure cooker? I am assuming it would be an appropriate size and not too small. I would like to know what is the cause as well!

  26. Hi, The recipe was great and easy to follow. And obviously the outcomes was the best part. We enjoyed the nadan beef curry with Malabar ghee rice and classic roti. And as you said, the curry tastes better as it sits. Thank you ..

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