PAKISTANI GROUND BEEF CURRY
This Pakistani beef curry has been a family favorite for years. It's super easy and everyone loves it. Serve over steamed white rice.
Provided by danie
Categories World Cuisine Recipes Asian Pakistani
Time 1h5m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil in a saucepan over medium heat. Add onion; cook and stir until browned, 5 to 8 minutes. Add beef and tomatoes. Cook, uncovered, until tomatoes break down, about 15 minutes.
- Add curry powder, paprika, salt, pepper, chile powder, and cayenne. Cover and simmer until flavors combine, about 30 minutes. Uncover and stir in peas with liquid. Cook until heated through, 3 to 5 minutes.
Nutrition Facts : Calories 438.1 calories, Carbohydrate 11.5 g, Cholesterol 68.8 mg, Fat 34.2 g, Fiber 3.8 g, Protein 22 g, SaturatedFat 8.1 g, Sodium 657.5 mg, Sugar 2.5 g
INSTANT POT® BEEF PANANG CURRY
This curry takes advantage of pre-made curry paste and it cooks in the Instant Pot®. If you don't have coconut sugar, use brown sugar or palm sugar. Serve over jasmine rice.
Provided by thedailygourmet
Categories World Cuisine Recipes Asian
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and curry paste to the hot pot; cook and stir for 1 minute. Add sirloin strips and saute for 2 to 3 minutes. Mix in coconut milk. Cancel Saute mode. Close and lock the lid.
- Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes.
- Unlock and remove the lid. Select Saute function. Mix in onion, bell peppers, peanut butter, coconut sugar, and fish sauce. Simmer until flavors are well combined, about 5 minutes. Taste and add more coconut milk if curry is too spicy. Sprinkle with Thai basil before serving.
Nutrition Facts : Calories 293.8 calories, Carbohydrate 12.2 g, Cholesterol 38.9 mg, Fat 21.7 g, Fiber 2.3 g, Protein 26.1 g, SaturatedFat 10.6 g, Sodium 352.4 mg, Sugar 3.5 g
INSTANT POT BEEF CURRY
This rich, savory Japanese-style beef curry is typically made with little blocks of store-bought Japanese curry roux. Since the dish comes together so fast in an Instant Pot®, we use the time gained to make a homemade roux with basic pantry ingredients. (Garam masala isn't traditional, of course, but Japanese curry has hints of the flavors in the spice blend.) Combined with Worcestershire sauce, tomato paste, grated apple and beef broth, the result is a mildly sweet, spicy curry packed with extra umami. You can serve it over white rice or udon noodles. You can also make it without the beef and pour the sauce over Japanese-style breaded and fried pork or chicken cutlets (tonkatsu or chicken katsu, respectively).
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- Place the butter, flour, curry powder, onion powder, garlic powder, garam masala, turmeric, cayenne, white pepper, and 1/2 teaspoon salt in a large bowl and knead until combined. Set the curry roux aside.
- Pat the beef dry and season all over with 1 teaspoon salt and a few grinds of black pepper. Add the oil to the Instant Pot® and set to high saute (see Cook's Note). When the oil is hot, add the beef in two or three batches to avoid overcrowding and cook, undisturbed, until golden brown on the bottom, 2 to 3 minutes. Stir once and cook 2 to 3 minutes more. Transfer the beef to a large plate using a slotted spoon and repeat with the remaining beef, adding more oil if needed.
- Add the onion and apple to the pot and cook, stirring often and scraping up the browned bits on the bottom with a wooden spoon, until soft and translucent, 3 to 4 minutes. Add the tomato paste and honey and stir to coat. Add the broth and stir to combine. Add the browned beef and any juices accumulated on the plate, Worcestershire sauce, potatoes, carrots and 1 teaspoon salt and stir to combine. Scatter dime-size pieces of the curry roux evenly over the top.
- Follow the manufacturer's guide for locking the lid and set to pressure cook on high saute for 20 minutes. After the pressure cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Unlock and remove the lid, being careful of any remaining steam.
- Set the Instant Pot® to high saute and stir until the roux is melted and the curry looks smooth and creamy with no streaks of roux, about 1 minute. If the curry is too thick for your liking, stir in a 1/2 cup to 1 cup water. Season with salt and pepper, if needed. Serve with rice and fukujinzuke.
PRESSURE COOKER BEEF CURRY
Make this beef curry in a pressure cooker for an easy midweek meal. Serve with rice or naan bread to mop up the juices
Provided by Esther Clark
Categories Dinner, Main course
Time 1h
Number Of Ingredients 17
Steps:
- Heat 1 tbsp of the oil in a pressure cooker. Season the beef and fry in batches for 5-8 mins, turning occasionally until evenly browned. Set aside on a plate.
- Heat the remaining oil and butter in the pan and fry the onion gently for 10 mins or until golden brown and caramelised. Add the garlic, ginger, chilli, turmeric, coriander and cardamom and fry for 2 mins. Stir in the beef and cook for 1 min to coat the beef in the spices.
- Tip in the tomatoes, stock and sugar and bring to a simmer. Lock the lid onto the cooker and bring up to high pressure. Cook for 15 mins, then turn off the heat and let the pressure drop naturally. Give everything a good stir and add more water if the sauce is already thick.
- Lock the lid back in place and give it another 10 mins, then let the pressure drop naturally. Check the meat is tender - depending on the cut it might need 5 mins more.
- Take it off the heat, stir through the garam masala and cream, if you like. Season to taste. Scatter over the coriander and serve with naan bread or rice.
Nutrition Facts : Calories 337 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 0.3 milligram of sodium
More about "easy instant pot pakistani beef curry recipes"
EASY INSTANT POT KEEMA (GROUND BEEF CURRY) - TEA FOR …
From teaforturmeric.com
5/5 (18)Total Time 40 minsCategory Main CourseCalories 447 per serving
- Place the onion, garlic, and ginger in a food processor. Use the pulse function to chop the mixture until finely chopped but not blended. Make sure the garlic and ginger is properly minced.
- Select the Sauté setting on your Instant Pot and set it to More. When the screen says Hot, add the oil and cumin seeds and allow them sizzle for a few seconds.
- Add the onion mixture and sauté until lightly browned (~6-8 minutes). Meanwhile, use the pulse function to roughly chop the tomatoes and green chili peppers in the food processor. Set aside for later use.
- Deglaze the Instant Pot with a splash of water and continue to stir for a minute. Add the ground beef* and cook, stirring to remove any lumps, until it changes color (~4-5 minutes).
INSTANT POT BEEF CURRY RECIPE - READY IN 25 MINUTES!
From eatingonadime.com
5/5 (6)Total Time 40 minsCategory Main CourseCalories 236 per serving
15+ EASY PAKISTANI INSTANT POT RECIPES - TEA FOR TURMERIC
From teaforturmeric.com
Reviews 2Total Time 2 hrsCategory Main CourseCalories 385 per serving
10 EASY & AUTHENTIC BEEF CURRY RECIPES - TEA FOR TURMERIC
From teaforturmeric.com
EASY PAKISTANI HALEEM RECIPE (INSTANT POT) - TEA FOR …
From teaforturmeric.com
25+ TRADITIONAL PAKISTANI DISHES (WITH RECIPES) - TEA FOR …
From teaforturmeric.com
EASY INSTANT POT NIHARI (PAKISTANI BEEF STEW) - TEA FOR …
From teaforturmeric.com
KEEMA CURRY RECIPE - INSTANT POT » LEELALICIOUS
From leelalicious.com
INSTANT POT BEEF CURRY (INDIAN) | ONE POT RECIPES
From onepotrecipes.com
INSTANT POT INDIAN BEEF CURRY - A LITTLE BIT OF SPICE
From alittlebitofspice.com
INSTANT POT BEEF CURRY - NISH KITCHEN
From nishkitchen.com
Category BeefCalories 863 per serving
- Place onions, ginger, garlic, tomato, ground turmeric, ground coriander, garam masala, red chili powder, beef, lemon juice and water in instant pot.
HOMEMADE PAKISTANI BEEF BIRYANI RECIPE [INSTANT POT] - BEEFSTEAK …
From beefsteakveg.com
EASY INSTANT POT PAKISTANI BEEF CURRY (STEW) | RECIPE CART
From getrecipecart.com
23 BEST INSTANT POT INDIAN FOOD RECIPES - PIPING POT CURRY
From pipingpotcurry.com
TENDER PAKISTANI BEEF PAYA (INSTANT POT) - TWO CLOVES IN A POT
From twoclovesinapot.com
INDIAN LENTIL CURRY - JO COOKS
From jocooks.com
EASY PAKISTANI ALOO GOSHT - INSTANT POT & STOVE TOP - FLOUR & SPICE
From flourandspiceblog.com
BEEF CURRY | BEEF CURRY INSTANT POT RECIPE | TWOSLEEVERS.COM
From twosleevers.com
30 EASY CROCK POT RECIPES THAT'LL MAKE MEAL PREP A CINCH - REAL …
From realsimple.com
BEEF CURRY (INSTANT POT RECIPE) - EAT PAKISTANI FOOD
From eatpakistanifood.com
EASY GROUND BEEF RECIPES - BUDGET BYTES
From budgetbytes.com
BEST INSTANT POT BEEF CURRY RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
You'll also love