Nutrition balance score
Good
Glycemic Index
25
Low
Glycemic Load
2
Low
Nutrition per serving
Calories414.2 kcal (21%)
Total Fat29.9 g (43%)
Carbs9.1 g (4%)
Sugars3.9 g (4%)
Protein27.2 g (54%)
Sodium342.7 mg (17%)
Fiber2 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
2 lbsbeef chuck
or stewing beef, cut into bite-sized pieces
2 tablespoonsvegetable oil
1onion
large, finely chopped
4garlic cloves
minced
1 tablespoongrated ginger
2 tablespoonswhite vinegar
2 tablespoonstomato paste
1 x 14 ozcan diced tomatoes
½ cupbeef stock
2 teaspoonsground cumin
2 teaspoonsground coriander
1 teaspoonturmeric powder
1 teaspoonground cinnamon
2 teaspoonspaprika
1 teaspooncayenne pepper
adjust to taste
1 teaspoongaram masala
½ teaspoonground cloves
salt
to taste
fresh cilantro
chopped, for garnish
Instructions
Step 1
Set your Instant Pot to sauté mode and heat the vegetable oil. Add the onion and cook for 4-5 minutes until soft and translucent.
Step 2
Stir in the garlic and ginger, and sauté for another minute until fragrant.
Step 3
Add the beef and cook for 5-7 minutes, stirring occasionally, until browned on all sides.
Step 4
Stir in the vinegar, tomato paste, diced tomatoes, and beef stock. Mix well to combine.
Step 5
Add the spices (cumin, coriander, turmeric, cinnamon, paprika, cayenne pepper, garam masala, and ground cloves) and salt. Stir thoroughly to ensure the beef is evenly coated.
Step 6
Secure the Instant Pot lid and set it to pressure cook on high for 35 minutes.
Step 7
Once cooking is complete, allow the pressure to release naturally for 10 minutes before performing a quick release.
Step 8
Open the lid, stir the curry, and adjust seasoning if needed. Garnish with fresh cilantro before
Step 9
Serve hot with steamed rice, naan, or roti for a flavorful meal
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