Name: Authentic Bangladeshi Beef Curry
Prep time: 30 min
Cook time: 105 min
Total time: 135 min
Ingredients: 3 tablespoons olive oil; 1 onion, chopped; 6 cloves garlic, minced; 5 green chile peppers, finely sliced; 1 teaspoon ginger paste; 3 whole cardamom seeds; 2 whole cloves; 1.5 (2 inch) cinnamon sticks; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon ground turmeric; 1 teaspoon garlic powder; 1 teaspoon cayenne pepper; 1 cup water; 2 pounds boneless beef chuck, cut into 1-1/2-inch pieces

Cook Time: 105 minutes

Ingredients:

3 tablespoons olive oil
1 onion, chopped
6 cloves garlic, minced
5 green chile peppers, finely sliced
1 teaspoon ginger paste
3 whole cardamom seeds
2 whole cloves
1 (2 inch) cinnamon sticks
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1 cup water
2 pounds boneless beef chuck, cut into 1-1/2-inch pieces

Directions:

Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until the onion softens and turns translucent, which will take about 5 minutes.
Reduce the heat to medium-low and continue cooking the onion, stirring occasionally, until it becomes very tender and dark brown, about 15 to 20 minutes.
Stir in the minced garlic, sliced green chiles, ginger paste, cardamom seeds, whole cloves, and cinnamon sticks. Cook for another 3 to 5 minutes, stirring frequently, until the garlic starts to brown.
Add the cumin, coriander, turmeric, garlic powder, cayenne pepper, and water to the pan. Stir everything together and let it simmer until most of the water has evaporated and the mixture thickens.
Once the spice mixture has thickened, add the beef chuck pieces to the pan. Stir to coat the beef thoroughly with the spice mixture. Continue to simmer over medium-low heat, stirring occasionally, for 1 to 1 hours, or until the beef is fully cooked and tender.

Slow Cooker Directions:

Follow steps 1 and 2 as instructed above to prepare the onion and spice mixture.
Place the onion and spice mixture, along with cup of water, into the slow cooker, reserving the remaining water.
Add the beef chuck to the slow cooker and cook on Low for 8 to 10 hours or on High for 4 to 6 hours. If desired, you can brown the beef in the skillet before adding it to the slow cooker.
If you prefer a thinner curry, add the reserved water to adjust the consistency.

Pressure Cooker Directions:

Cook the onions and spices in the pressure cooker instead of the skillet, following the same process.
Add the beef chuck pieces in Step 4 and seal the pressure cooker lid.
Bring to high pressure and cook for about 40 minutes, or until the beef is tender.
Allow the pressure to release naturally after cooking.

Nutrition Facts (per serving):

Nutrition	Amount
Calories	320
Total Fat	23g
Saturated Fat	7g
Cholesterol	69mg
Sodium	50mg
Total Carbohydrate	9g
Dietary Fiber	2g
Total Sugars	3g
Protein	20g
Vitamin C	94mg
Calcium	44mg
Iron	3mg
Potassium	365mg

Editor's Note:

Use 5 to 6 small green chile peppers, such as Thai chiles. If these are unavailable, you can substitute with 2 to 3 serrano chiles or adjust to taste. When chopping chile peppers, be sure to wear rubber gloves to avoid irritation.

Comments

William Parker

10/05/2025 12:50:40 PM

I absolutely loved this recipe! I substituted jalapenos for green chilies and cardamom powder for cardamom pods. I reduced the amount of cayenne pepper as I was worried about it being too spicy, but it turned out to be a perfect mild-medium heat for my taste. It was super delicious, and my family really enjoyed it too! I will definitely be making it again! :)

James Adams

10/03/2025 09:16:42 PM

Rewritten review: This recipe is absolutely delicious. I recommend searing the beef quickly over high heat before working on the onions, then setting it aside until you're ready to add it back in. This extra step truly enhances the depth of flavor. Plus, if you sear the beef efficiently and evenly, there's no need to clean the skillet before moving on to the onions. I couldn't find any chuck at my supermarket, so I opted for leaner braising steak, which meant I had to cook it for 2.5 hours. I had to periodically add a bit of water to prevent the dish from drying out, even during the suggested cooking time. I decided to include a bay leaf in my version, as the spices in the recipe are perfectly balanced, resulting in a rich and deep curry flavor. I've made this curry four times now, trying out different methods each time. Adding chopped potatoes is my latest addition, and I've even experimented with cooking it for 5 hours over low heat. The key is getting the spices right and ensuring the onions cook to a dark brown color for maximum flavor. Be cautious though - if you burn either the onions or the spices, you'll need to start over. Overall, this recipe is a winner as long as you pay attention to the details and flavors.

Nathan Parker

10/06/2025 01:28:56 AM

Here is the revised review: PRESSURE COOKER NOTES: The sauce was delicious, but the meat would have been better if cut into smaller chunks to soak up more flavor. (I used large pre-cut stew meat, which was too big) Additionally, all my vegetables were completely cooked away by the pressure cooker. If I decide to make this dish again, I plan to skip the step of cooking the garlic and pepper separately before sealing the lid and cooking for 40 minutes. I'll also opt for smaller meat chunks next time. I believe these changes will result in a tastier meal next time I prepare it.

Janet Hall

10/02/2025 05:08:08 PM

I was absolutely amazed by this dish made in the slow cooker! I crushed the cardamom pods to release the seeds and combined them with cinnamon and cloves in a garlic pouch for easy removal later. Unable to find ginger paste, I substituted with a tablespoon of freshly minced ginger mixed with a bit of olive oil. Instead of chile peppers, I used two green Serrano peppers. The heat level was perfect for me, as I enjoy a bit of spice. I served it with basmati rice and sweet cornbread. The result was absolutely delicious!

Carolyn Garcia

10/04/2025 08:19:48 AM

My wife and I tried out this recipe together. We sautéed it using our Ninja Foodi first, then used the pressure cooker setting. We served it with Chana Masala and rice as side dishes.

Katherine Carter

10/02/2025 11:33:22 PM

I prepped all the ingredients the night before by placing them in a large resealable bag. The next morning, I transferred everything to the crockpot along with 1/2 cup of beef broth and cooked it on low for 6 hours. The result was excellent! I didn't need to use any oil.

Kevin Young

10/04/2025 10:38:19 PM

Perfect beef recipe, easy to cook and I have made it many times 😊.

Nathan Hernandez

10/05/2025 11:20:54 AM

I always try to give positive reviews, but unfortunately, this one falls short of expectations. Despite its promising appearance on paper, the final outcome was rather dry due to the lack of sauce for the meat or rice. Even a small amount would have sufficed - perhaps reducing the meat quantity or increasing the wet ingredients and spices could improve this. Additionally, the dish lacked flavor. While a slight hint of hot pepper was discernible after a few bites, the curry essence seemed to be missing. In fact, most of the flavors seemed to be lacking, which was disappointing because I had high hopes for this dish.

Daniel Garcia

10/04/2025 09:32:35 PM

Fantastic recipe! I will definitely be making this dish again. We decided to reduce the amount of hot peppers by half, and it was a wise decision as the dish still had a nice level of spiciness.