Heat the vegetable oil in a large, heavy-bottomed pot over medium heat.
Add the chopped onions and sauté until golden brown, about 8–10 minutes.
Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.
Add the ground coriander, cumin, turmeric, chilli powder, garam masala, and salt. Cook, stirring constantly, for 1–2 minutes to toast the spices.
Incorporate the beef cubes into the pot, browning them on all sides for about 5–7 minutes.
Stir in the tomato paste and chopped tomatoes, cooking for 3–4 minutes until the tomatoes begin to soften.
Pour in the water, ensuring the beef is just covered. Bring to a boil, then reduce the heat to low.
Cover the pot and simmer gently for 1 hour, stirring occasionally, until the beef is tender.
Add the halved tomatoes to the curry and simmer for 3–5 minutes, just until warmed and slightly softened.
Garnish with freshly chopped coriander before serving.
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