Indian · main

Beef and Potato Curry

Beef and Potato Curry reads umami 6.7, richness 5.6 and allium 4.4 on Palate's 0–10 flavor X-ray — a Indian main, about 2 hr 51 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 7.1 / 10
• Sweet & Fruity — 2.8 / 10
• Sour & Bright — 1.6 / 10
• Bitter & Earthy — 2.6 / 10
• Rich & Fat — 6.0 / 10
• Aromatic & Spice — 5.2 / 10

The measured notes (of 18)

Umami 6.7 · Richness 5.6 · Allium 4.4 · Salinity 3.8 · Warm Spice 3.3 · Heat 2.8 · Herbaceous 2.6 · Earthy 2.4 · Sweetness 2.3 · Fruity 1.6 · Sourness 1.5 · Floral 1.5 · Bitterness 1.4 · Nutty 1.1

What's in it (15)

• boneless beef chuck — 907 g
• salt — 7 g
• vegetable oil — 41 g
• yellow onions — 220 g
• garlic — 18 g
• ginger — 30 g
• curry powder — 30 g
• cumin — 15 g
• turmeric — 5 g
• cayenne pepper — 3 g
• tomatoes — 411 g
• low-sodium beef broth — 473 g
• yellow new potatoes — 680 g
• garam masala — 5 g
• cilantro — 15 g

Time & effort: about 2 hr 51 min (2 hr 50 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 117.1 kcal, 7.1 g protein, 7.4 g fat, 6.1 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

1. Season the beef cubes with 1 teaspoon of the salt. Heat 2 tablespoons of the oil in a large Dutch oven over high heat. Working in two batches to avoid crowding the pot, sear the beef, turning occasionally, until deeply browned on most sides, 7-8 minutes per batch; transfer to a plate.
2. Reduce the heat to medium and add the remaining 1 tablespoon oil and the onions. Cook, stirring occasionally, until deeply golden and caramelized, 15-18 minutes.
3. Add the garlic and ginger; cook, stirring, until fragrant, about 1 minute.
4. Stir in the curry powder, cumin, turmeric, and cayenne; toast, stirring constantly, until fragrant, 30-45 seconds.
5. Add the diced tomatoes, scraping up any browned bits from the bottom of the pot; cook, stirring occasionally, until the tomatoes break down and the mixture thickens slightly, 5-6 minutes.
6. Return the beef and any accumulated juices to the pot.
7. Add the broth and the remaining 1/2 teaspoon salt; bring to a boil, then reduce the heat to low, cover, and simmer, stirring occasionally, until the beef is fork-tender, about 1 hour 45 minutes.
8. Add the potatoes and continue simmering, uncovered, until the potatoes are fork-tender and the gravy has thickened enough to coat the back of a spoon, 25-27 minutes.
9. Stir in the garam masala and taste; add more salt if needed.
10. Scatter with cilantro and serve hot.

Dishes with a similar flavor shape

• Curried Ground Beef with Peas — Indian
• Spiced Lamb Meatballs in Curry Sauce — Indian
• Skillet Chicken Curry with Peppers — Indian
• Kefta Tagine with Eggs (Tagine Kefta Mkaouara) — Moroccan
• Butter Chicken Meatballs — Indian

Keep reading: what umami, richness, allium mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.