Quick Indian Beef Curry

Serves 4

Pan IconWHY THIS RECIPE WORKS: Indian curries have a well-deserved reputation for being hearty, satisfying dishes packed with flavor. The downside is that they typically feature lengthy ingredient lists calling for a number of exotic items. Here we simplify the process without sacrificing flavor by using easy-to-find supermarket staples: onion, garlic, curry powder, fresh ginger, and tomato paste. We start by making the sauce, then add the potatoes and the beef and allow them to cook through right in the sauce, which infuses all the components with flavor. Most types of stew meat take hours to turn tender, but well-marbled blade steak needs only a quick braise before it’s ready, making this curry weeknight friendly. We cut the potatoes into small chunks and the blade steaks into easily manageable ¼-inch strips so that both will cook through quickly. Serve with Cilantro Chutney and either Easy White Rice or naan bread. See Quick Prep Tip that follows the recipe.

2

tablespoons vegetable oil

1

onion, chopped fine

2

tablespoons curry powder

1

tablespoon tomato paste

1

tablespoon grated fresh ginger

3

garlic cloves, minced

1½

pounds blade steaks, trimmed and sliced crosswise into ¼-inch strips

1¼

pounds red potatoes, cut into ½-inch pieces

1

(14.5-ounce) can diced tomatoes

1

cup water

Salt and pepper

1. Heat oil in 12-inch skillet over medium-high heat until shimmering. Add onion and cook until softened, about 3 minutes. Add curry powder, tomato paste, ginger, and garlic and cook until fragrant, about 1 minute.

2. Add beef, potatoes, tomatoes, and water and bring to boil. Reduce heat to medium-low, cover, and cook until beef is tender, about 20 minutes, stirring halfway through cooking. Season with salt and pepper to taste.