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Restaurant Style Hyderabadi Beef Curry isn't just about the slow cooked beef or the rich gravy. The true star of the show is the masala, the unique blend of spices that defines this iconic dish. Hyderabadi masala goes beyond the typical curry spices. it often includes fragrant ingredients like star anise, black cardamom, mace, and bay leaves creating a complex and layered aroma. The whole spices are typically toasted before grinding. this releases their essential oils, intensifying their flavour and aroma compared to pre ground options. While some spices have longer shelf life, using freshly ground spices whenever possible takes your Hyderabadi masala to the next level. The coarseness of the grind can affect the flavour profile. A slightly coarser grind allows the larger Spice pieces to infuse the gravy with flavour through out the cooking process, while a finer grind releases a more intense flavour bust. By focusing on creating a flavourful and aromatic masala, you'll elevate your Hyderabadi Beef Curry from a simple curry to a restaurant worthy dish. Its a small detail that unlocks a world of authentic Hyderabadi flavours in your own kitchen.
INGREDIENTS
OIL FOR FRYING
CLOVES - 4 NOS
BLACK PEPPER CORNS - 12 NOS
BLACK CARDAMOM - 1 NO
GREEN CARDAMOM - 4 NOS
CINNAMON STICK - 1 INCH
DRY BAY LEAF - 1 NO
CUMIN SEEDS - 1 TSP
ONION - 2 NOS (SLICED)
BEEF - 700 GRAMS (BONELESS / CUT IN MEDIUM PIECES)
SALT TO TASTE
GINGER GARLIC PASTE - 2 TBSP
TURMERIC POWDER - 1/2 TSP
KASHMIRI RED CHILLI POWDER - 1 TBSP
YOUGHURT - 3 TBSP
WATER - 1 CUP
CORIANDER POWDER - 1 TBSP
KASHMIRI RED CHILLI POWDER - 1 TBSP
GARAM MASALA - 1/2 TBSP
FENNEL SEED POWDER - 1/2 TRBSP
GHEE - 4 TBSP
GREEN CHILLIES - 2 NOS
NUTMEG - 1 TSP (GRATED)
CORIANDER LEAVES - HANDFUL
STOCK CUBE - 1 NO
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