Beef Korma Recipe – Like a Pro Chef

Beef Korma is the kind of dish that quietly impresses: deep, complex flavors in a luxuriously silky gravy, with tender chunks of beef that practically fall apart. Unlike thinner stews, korma is about a thick, aromatic sauce made with ground nuts, yogurt or cream, and whole spices that build fragrance. This recipe keeps tradition in mind while giving home cooks clear, reliable steps to produce a restaurant-quality beef korma with minimum fuss.

Why this beef korma works

Korma succeeds when the meat is tender and the gravy is smooth and balanced — not too acidic, not too heavy. Browning the beef builds Maillard flavor; slow braising breaks down connective tissue into silkiness; and a nut-based paste (almond or cashew) gives body without heaviness. Gentle simmering after adding dairy avoids curdling and lets aromatics bloom gradually.

Serves & timing

• Serves: 4–6
• Prep time: 25–30 minutes (includes chopping and marination)
• Cook time: 1.5–2 hours (stovetop or oven)
• Total time: ~2–2.5 hours (allow longer for very tender meat)

Ingredients

To embark on your culinary adventure and create Karachi Beef Korma, gather the following ingredients:

For the Beef Marinade:

• 500 grams of boneless beef, cut into cubes
• 1 cup of yogurt
• 2 tablespoons of ginger-garlic paste
• 1 teaspoon of turmeric powder
• 1 teaspoon of red chili powder (adjust to your spice preference)
• Salt to taste

For the Korma Base:

• 2 large onions, finely sliced
• 2 tomatoes, finely chopped
• 1/2 cup of cooking oil or ghee (clarified butter)
• 1 teaspoon of cumin seeds
• 1 teaspoon of coriander powder
• 1 teaspoon of cumin powder
• 1/2 teaspoon of garam masala
• A pinch of saffron strands soaked in warm milk (for garnish)
• A handful of fresh coriander leaves, chopped, for garnish

For the Creamy Korma Sauce:

• 1/2 cup of fresh cream
• 1/4 cup of almond and cashew nut paste (soaked and ground to a smooth paste)
• A few drops of kewra essence (optional, for fragrance)

Now that you have all your ingredients ready, let's dive into the captivating process of preparing Karachi Beef Korma.

Step-by-Step Cooking Instructions

Step 1: Marinating the Beef

Begin by marinating the boneless beef cubes. In a bowl, combine the yogurt, ginger-garlic paste, turmeric powder, red chili powder, and salt. Mix these ingredients well to form a smooth marinade. Add the beef pieces to this marinade, ensuring they are well-coated. Cover the bowl and let it marinate for at least 30 minutes to allow the flavors to meld.

Step 2: Sautéing the Onions

In a deep skillet or pan, heat the cooking oil or ghee over medium heat. Add the cumin seeds and let them sizzle for a few seconds, releasing their aromatic fragrance.

Gently add the finely sliced onions to the skillet. Sauté the onions until they become golden brown and caramelized. This process can take around 15-20 minutes. Keep a close eye on the onions to ensure they don't burn.

Step 3: Preparing the Korma Base

Once the onions are beautifully caramelized, stir in the finely chopped tomatoes. Cook the tomatoes until they become soft and blend seamlessly with the onions. This forms the base of the rich Korma.

Add the coriander powder, cumin powder, and garam masala to the tomato and onion mixture. Mix well to combine the spices with the base. Cook for a few more minutes, allowing the spices to infuse their flavors.

Step 4: Introducing the Marinated Beef

Now, introduce the marinated beef into the Korma base. Stir gently to ensure that the beef is coated with the aromatic tomato and spice mixture. Cook for a few minutes, sealing in the flavors.

Step 5: Slow Cooking the Beef

To achieve the perfect tenderness, add enough water to cover the beef. Reduce the heat to low, cover the skillet with a lid, and let the beef simmer for 1.5 to 2 hours. Check occasionally and add more water if needed to prevent sticking.

The beef should become tender and succulent during this slow cooking process, absorbing the rich flavors of the Korma base.

Step 6: Preparing the Creamy Korma Sauce

In a separate bowl, combine the fresh cream and the almond and cashew nut paste. Mix until you have a smooth, creamy sauce.

Once the beef is tender and fully cooked, pour the creamy sauce into the skillet. Stir well to combine, allowing the sauce to envelop the beef and create a luscious, creamy texture. Cook for an additional 10-15 minutes, ensuring that the flavors meld perfectly.

Step 7: Garnish and Serve

Before serving, garnish your Karachi Beef Korma with a pinch of saffron strands soaked in warm milk. This adds a beautiful aroma and a golden hue to the dish. Sprinkle freshly chopped coriander leaves over the top for a burst of freshness.

Pro tips for success

Choose the right cut: Beef chuck or braising cuts contain collagen that dissolves into gelatin for a luscious mouthfeel.

Slow and steady: Low heat simmering yields tender results — quick high-heat cooking toughens beef.

Control dairy: Add yogurt or cream to low heat and stir; avoid boiling after dairy to prevent splitting.

Nut paste texture: Make it smooth but not paper-thin; a slightly coarse texture is traditional and clings to meat.

Balance flavors: Korma benefits from a small sweet note — a bit of jaggery or sugar sharpens the savory profile.

Variations & swaps

Mughlai Beef Korma: Add saffron infused in warm milk for a luxurious aroma and subtle color.

Coconut Beef Korma: Replace nut paste with coconut (fresh or desiccated) for a South-Indian touch.

Tomato-light korma: Add 1/2 cup pureed tomato during the build for a tangier profile.

Spicier version: Increase green chilies or add crushed black pepper to heat things up.

Serving suggestions

Serve beef korma with steamed basmati rice, jeera rice, naan, or paratha. A side of cooling cucumber raita or simple kachumber salad cuts the richness and refreshes the palate.

Storage & reheating

Fridge: Store in an airtight container for up to 3 days. Reheat gently on low with a splash of water or stock.

Freeze: Freeze portions (without cream) for up to 3 months. Thaw overnight in the fridge and reheat slowly.

Flavor improves: Like many braises, korma often tastes better the next day as spices meld.

Common mistakes & fixes

Gravy too thin: Simmer uncovered to reduce or add a small spoonful of ground nut paste to thicken.

Curdled sauce: If yogurt splits, reduce the heat immediately and stir in a splash of cold water or cream. Temper the yogurt before adding by whisking with a few spoons of hot liquid.

Tough beef: You likely cooked it at too high a heat or cut into lean, quick-cooking pieces — simmer longer until tender.

FAQs

Can I use other cuts of beef for Karachi Beef Korma?

While boneless beef is commonly used for convenience, you can also use cuts with bones for added flavor. Adjust the cooking time accordingly.

Is there a vegetarian version of Karachi Korma?

Yes, you can prepare a vegetarian version using paneer or mixed vegetables instead of beef. Follow the same steps, replacing the meat with your chosen ingredients.

What is the significance of saffron strands in the garnish?

Saffron strands not only add a beautiful color but also a subtle aroma to the dish. They are a classic garnish for special occasions.

Can I prepare Karachi Beef Korma in advance?

Yes, you can prepare it in advance and reheat it before serving. The flavors tend to develop even further when allowed to sit for some time.

Is Kewra essence necessary for the recipe?

Kewra essence adds a fragrant touch to the Korma, but it's optional. You can omit it if you don't have it on hand. 

Final thoughts

Beef korma is a celebration of texture and aroma: tender meat in a velvety, spiced sauce that pairs effortlessly with simple sides. The technique—browning, slow braise, and careful handling of dairy and nuts—turns a few wholesome ingredients into a dish that feels indulgent. Make a pot, let it rest overnight, and enjoy the deep, layered flavors that define a great korma.

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