Family dinner favourite · Slow simmered

Beef Korma Recipe (Pakistani Family Style)

Tender beef. Deep red gravy. Whole spice aroma.

Farwa ZeeshanRecipe by Farwa ZeeshanTested in the NineFoods home kitchen

Beef korma turns an affordable cut into a celebration curry. The problems are tough beef and a gravy that tastes flat. This recipe cooks the beef until soft before building the korma base, so the meat stays tender and the gravy stays glossy.

Prep20m
Cook2h
Servings6
kcal / serving540
LevelMedium
Jump to the method

The 3 laws of beef korma

Why this recipe works

Right cut

Lean steak

Shoulder or shin turns soft with time.

Soften first

Rushing

Cook beef until tender, then finish the gravy.

Low for yogurt

High heat

Smooth yogurt, added on low.

Shopping and prep list

Ingredients

Servings
Tap items as you gather them · 0 of 0 ready

Beef

Spices

Finish

The NineFoods beef gauge

Is the beef ready?

After 90 minutes, press a cube with a spoon. Tap what you see.

Tap a stage to see what to do.

Method · 4 stages

Step by step

1

Sear the beef

Medium-high · 12 min
  1. Crackle whole spices in oil.
  2. Add beef and ginger garlic paste and fry until browned.
Look for: beef browned on all sides.
12:00
2

Slow cook

Low, covered · 90 min
  1. Add salt and hot water, cover and simmer.
  2. Use the gauge above.
Look for: beef soft, water mostly reduced.
90:00
3

Korma base

Low, then medium · 15 min
  1. Blend fried onions with yogurt.
  2. Add on low with spices, then bhuno on medium until oil separates.
Look for: thick red gravy.
15:00
4

Rest

Lowest · 5 min
  1. Add garam masala, cover and rest.
  2. Garnish and serve.
Look for: oil on the surface.
05:00

Chef's troubleshooter

What went wrong? Pick the symptom

Why

Lean cut or too little time.

Fix next time

Use shoulder or shin and keep simmering, or pressure cook 30 minutes.

Why

Yogurt added on high.

Fix next time

Lower the heat before adding yogurt.

Why

Spices not fried.

Fix next time

Bhuno the paste until oil separates.

Why

Reduced too far.

Fix next time

Add hot water and a peeled potato for 10 minutes.

Swap smart

Ingredient roles and substitutes

IngredientJob in the dishSwap with
Beef shoulderTender with timeMutton, cook 30 minutes less
Pressure cookerSaves time30 minutes under pressure
YogurtBodyTomato puree, 1 cup
GheeRichnessOil

After the meal

Serve, store, reheat

Serve with

Naan, roti or zeera rice.

Store

Fridge 4 days; korma improves on day two. Freezer 3 months.

Reheat

Heat covered on low, then uncover for a minute until the oil rises again.

How we tested this recipe

Tested in a home kitchen, not a studio

Farwa Zeeshan

Recipe developed and tested by Farwa Zeeshan, who cooks and tests every NineFoods recipe on a regular home stove.

  • Cooked from start to finish with the exact quantities above for 6 servings, using both the metric and US cup measures.
  • Every one of the 4 stages was timed at the stove; heat levels and the 'look for' cues are what we saw in the pan.
  • The doneness check (is the beef ready) and the troubleshooter come from batches that went wrong, and how we fixed them.
  • Reheating and storage advice was checked on leftovers, not guessed.

Read our full testing process

Keep cooking

Related recipes and guides

All Pakistani recipes10 Essential Pakistani Spices and How to Use ThemHow to Make Garam Masala at HomeHow to Make Ginger Garlic Paste

Quick answers

Beef Korma FAQ

Which beef cut is best for korma?

Shoulder, chuck or shin, which turn tender with slow cooking.

How long should beef korma cook?

About 2 hours on the stove, or 30 minutes under pressure.

Can I make it without yogurt?

Yes, use tomato puree, though the gravy will be less creamy.

Does it freeze well?

Yes, for up to 2 months.