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Easy Beef Korma

Fork tender beef korma

Verdict: this is the easiest and most approachable curry recipe. The ingredients are readily available, the steps are easy to follow and the curry produces the most tender beef.

This recipe comes from friend’s mom, Mary, mother of four and exceptional cook. Since she lives in England, I’ve yet to meet her in person but over the last two years,  I’ve got gotten to know her through emails and by cooking her wonderful family recipes.

korma ingredients The humble beginnings of the rich and delicious curry.

I always assumed that korma was dull and served as a mild introduction to Indian cuisine. Whenever I went for Indian food in a large group, the unadventurous diners always chose the korma. This perspective shifted when my friend prepared her mom’s recipe: I was surprised about how much flavour and spice was packed this dish.

Classically, a korma is defined as a dish where meat or vegetables are braised with water, stock, and yoghurt or cream. The korma style is similar to all other braising techniques in that the meat is first seared using a high heat and then subjected to long, slow cooking using moist heat and a minimum of added liquid.

onion plus ginger garlic chili paste Garlic-ginger-chili fried with large chunks of onion.

If you’ve never made at curry at home before, this is the recipe for you. The end product is a creamy curry with very tender beef. The cheap cut of stewing beef is unidentifiable because it’s replaced with beef that falls apart with a fork.

To increase the healthiness of the meal, I added peas to the leftovers which were packed for lunch the next day. It was delicious but I kind of prefer the rich, thick curry with chunks of beef and a stray piece of coriander over the healthy peas.

Searing beef in korma Stewing beef browned in all the spices.

As a general rule, curries taste better the next day so you have a week’s worth of leftovers! This curry also freezes beautifully. The beef is coated in the rich yogurt and tends to resist freezer burn. I store the leftovers in glass mason jars, making sure there’s at least two fingers width of space at the top of the jar to leave room for expansion during the freezing process. Once defrosted and heated up, no one can detect that it’s been in the freezer for months.

Adding cilantro into korma Adding the coriander leaves at the very end.

I can’t imagine a better low maintenance meal. You’re only in front of the stove for 30 minutes yet create enough food to feed a hungry crowd or several frozen meals that save you from cooking on the weeknight or weekends.

You can find coriander powder in your spice aisle but try the international aisle as well; the spices come in packages ten times the size but at the same price. This is true if you shop at Superstore, where I get most of my Indian spices.

Easy Beef korma Super easy beef korma.

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