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Healthy Beef Curry Recipe

Healthy Beef Curry Recipe with Less Oil

This is a lighter version of traditional beef curry that proves you don't need tons of oil to get rich, deep flavor.
What makes it special: Uses only 1.5 tablespoons of oil (way less than usual), relies on caramelized onions and yogurt for creaminess, and the spices do all the heavy lifting.
The basics: Brown your onions really well, build a flavorful tomato-based masala, add beef chunks coated in spices, then simmer until tender. The whole thing takes about an hour from start to finish.
Perfect for: Anyone wanting comfort food that doesn't feel heavy, meal prep (it tastes even better the next day), or serving to guests who won't believe it's the healthier version.
Serves 3, roughly 380 calories per serving. Pairs great with rice or roti.
The secret? Patience with the onions and not rushing the masala. Those two steps make all the difference between okay curry and the kind you'll crave all week.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 3
Course: Main Course
Cuisine: Indian
Calories: 380
Ingredients Method Video

Ingredients
  

  • 500 g beef chuck or stewing beef, cut into 1.5-inch cubes
  • 2 medium onions finely chopped
  • 2 medium tomatoes pureed or finely chopped
  • 2 tablespoons Greek yogurt or regular plain yogurt
  • 1 tablespoon ginger-garlic paste
  • 2-3 green chilies slit (adjust to taste)
  • 1.5 tablespoons vegetable oil or mustard oil
  • 1 teaspoon cumin seeds
  • 2-3 green cardamom pods
  • 1 bay leaf
  • 1- inch cinnamon stick
  • 3-4 cloves
  • 1 teaspoon turmeric powder
  • 1.5 teaspoons coriander powder
  • 1 teaspoon red chili powder adjust to preference
  • 1 teaspoon garam masala
  • Salt to taste
  • Fresh cilantro for garnish
  • 1.5 cups water or as needed
A few ingredient notes
  • Chuck beef works beautifully here because it gets tender without drying out. If your tomatoes aren't very ripe, you might want to add a pinch of sugar to balance the acidity. And Greek yogurt is thicker, so it helps create a creamier texture without extra fat.

Method
 

Preparation
  1. Start by cutting the beef into even cubes—around 1½ inches is a good size. Go smaller and they’ll dry out before they’re tender. Pat the pieces dry with a paper towel. It sounds fussy, but it matters. Wet meat won’t brown properly, especially when you’re cooking with less oil.
    Finely chop the onions. And yes, really finely. In this recipe, they’re meant to melt into the gravy and give it body, so this is worth the extra minute. Puree the tomatoes or chop them as fine as you can. If you have time, make your ginger-garlic paste fresh, but the store-bought version works just fine.
    Before you turn on the heat, measure out all your spices and keep them close. Once things get going, it happens fast, and you don’t want to be hunting for coriander powder while the onions are already on the edge of burning. Ask me how I know.
    Healthy Beef Curry Recipe
Tips
  1. Use a heavy-bottomed pot. Seriously, this makes a huge difference when you're cooking with less oil. It distributes heat evenly and prevents burning.
    Don't rush the onions. Golden brown onions are the backbone of this curry. If you add the tomatoes too early, they'll never caramelize properly.
    Marinate if you have time. I sometimes marinate the beef in yogurt, ginger-garlic paste, and a pinch of salt for 30 minutes before cooking. It's not essential, but it does make the meat extra tender.
    Adjust the water amount. If you like thicker gravy, use less water. For a soupier curry, add more. There's no right or wrong here—it's about what you prefer.
    Try different cuts of beef. I've made this with boneless beef ribs and it was incredible. Just adjust the cooking time based on the cut you use.
    Add vegetables. Sometimes I throw in potatoes, carrots, or peas about 15 minutes before the curry is done. It stretches the meal and adds nutrition.
    Make it spicier. If you want more heat, add an extra green chili or bump up the red chili powder. Taste as you go.
    Coconut milk variation. For a slightly different flavor profile, replace half the water with light coconut milk. It's not traditional, but it's delicious.