Beef masala
Kerala-style beef Masala is a delicious dish loved in Kerala. It is known for its depth of flavour and aromatic spices, making it a must-try for anyone exploring Kerala’s cuisine. This dish features tender beef pieces cooked in a rich masala that bursts with taste. The combination of spices and slow-cooking method used in Kerala adds a unique flavour to the dish, making it a popular choice in Kerala homes and restaurants alike.
A Traditional Kerala Delicacy
Beef masala is a traditional favourite in Kerala’s cuisine, and it is prepared for family gatherings, festivals, and special occasions. Kerala’s rich culinary heritage brings out the best in this dish by using local spices and ingredients. Kerala has its distinct way of preparing beef, and this dish is a perfect example of it.
Simple Ingredients, Bold Flavours
The ingredients used are simple yet powerful. The dish includes fresh curry leaves, coconut oil, onions, ginger, garlic, and ground spices. Coconut oil, a staple in Kerala cuisine, adds a nutty aroma and enhances the richness of the beef. Curry leaves are another essential component, giving the dish an earthy, aromatic flavour. Fennel seeds, black pepper, and garam masala season the beef, creating the complex taste that Kerala food is famous for.
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The Cooking Process
Kerala Style Beef Masala is prepared through a series of steps that build the flavours gradually. First, marinate the beef with spices, allowing it to absorb the flavours deeply. After marination, slow-cook or pressure-cook the beef with fried onions and the masala blend. Cooking over low heat tenderizes the beef and ensures it fully absorbs the spices. Simmer the dish until the beef softens and the masala thickens into a luscious gravy. This slow-cooking technique creates a mouthwatering taste and rich texture.
Serving Suggestions
You can enjoy it with steamed rice, appam, or Kerala parotta. Each of these accompaniments helps balance the spiciness of the dish and complements its rich flavours. For an authentic Kerala meal, you can serve it alongside side dishes like aviyal, thoran, or a simple cucumber salad.
Beef masala
Ingredients
- 500 grams of beef with bone in and cut into bite-sized pieces
- 6 onions finely sliced
- 4 – 6 Whole dried Kashmiri chillies
- 1 tbsp ginger-garlic paste
- 2 tbsp coconut oil or ghee
- 2 tbsp thinly sliced coconut pieces optional
- ½ tsp turmeric powder
- 2 tsp coriander powder
- 1 tsp garam masala
- ½ tsp fennel seeds powder
- 1 tsp black pepper powder
- A few curry leaves
- Salt to taste
- Juice of a lemon
- Few sliced coconut pieces optional
- Oil for frying onions
- Fresh coriander leaves optional, for garnish
Instructions
- Heat oil in a large pan and fry 4 thinly sliced onions to brown. Keep them aside.
- In the same oil fry the whole dried Kashmiri chillies for a few seconds and set it aside. Cool them and grind them to a powder without adding water.
- In a large bowl, marinate the beef with turmeric powder, coriander powder, garam masala powder, ground Kashmiri chilli powder, fennel powder, ginger-garlic paste, half of the fried onions, 2 tsp oil, lemon juice and salt. Let it marinate for at least 30 minutes.
- Pressure cook them until the beef is cooked.
- Heat coconut oil or ghee in a large pan over medium heat. Add the sliced coconut pieces (optional) and fry them till golden brown in colour.
- Add the curry leaves, and 2 sliced onions and sauté until they turn golden brown.
- Add the cooked beef to the pan with the water. Stir well to coat the beef with the onions.
- Add the pepper powder and simmer the beef for about 5 – 10 minutes, stirring occasionally.
- Add the rest of the fried onions and combine well.
- Check for seasoning and adjust salt and pepper as needed.
- Garnish with fresh curry leaves or coriander leaves before serving.
Serving Suggestions:
- Beef Masala pairs well with steamed rice, roti, or parathas. You can also serve it with a side of yoghurt or raita to balance the heat.
Notes
Frequently Asked Questions
Yes, you can make this dish in a pressure cooker to save time. Add the beef and cook under pressure for about 15-20 minutes. Adjust cooking time based on the tenderness you prefer.
Coconut oil adds a distinct, authentic flavour that’s traditional in Kerala cuisine. If you don’t have coconut oil, you can use other oils, but the flavour may not be as authentic.
Kerala Style Beef Masala is moderately spicy, as it includes black pepper and garam masala. You can adjust the spice level by reducing the pepper if you prefer a milder taste.
You can serve them with steamed rice, Kerala parotta, puttu, appam, or even chapati. The mild flavours of these sides balance the richness of the beef masala.
Yes, Kerala Beef Masala tastes even better the next day as the flavours continue to develop. Store it in an airtight container in the refrigerator for up to 2-3 days.
Marinating for at least 30 minutes helps the spices penetrate the meat, but for best results, marinate for a few hours or overnight in the refrigerator.
Yes, you can freeze it in an airtight container for up to one month. Reheat gently on the stovetop or microwave when ready to serve.
