Nadan Beef Curry – Traditional Beef Curry from Kerala

nada beef curry

Nadan Beef Curry

Nadan Beef Curry – Traditional Beef Curry from Kerala

This is a Beef curry recipe that packs a tasty punch! Taught to me by my mother. Great served with Ghee Rice and Raita. Sure to satisfy! Here’s the recipe for you! When we are back home we tend to have this  quite often. Heated up the next day it’s even tastier! That is if theres any left over!

kerala beef curry

Nadan Beef Curry Version 2

Nadan Beef Curry – Traditional Beef Curry from Kerala

Recipe Type: Main
Cuisine: Indian
Author: Recipes ‘R’ Simple
Prep time:
Cook time:
Total time:
Serves: 6


  • 1 ½ kg/3.30 lbs Beef, cut into bite size pieces, washed, rinsed and drained.
  • 3 Red Onions, sliced
  • 1¾ cup shallots, finely chopped
  • 3  whole bulbs garlic, around 1 cup, chopped finely
  • ¾ cup fresh ginger, chopped finely
  • 2 tomatoes, diced
  • 5-8 green chillies,sliced
  • 5 Tbsp Coriander powder
  • 3 Tbsp Chili powder
  • 1 Tbsp Kerala Garam Masala – (Garam Masala Recipe)
  • 1 Tbsp Turmeric powder
  • 2 handfuls of curry leaves
  • a large handful of fresh coriander leaves/cilantro
  • 10- 12 Tbsp Coconut oil
  • ½ – ¾ Tbsp  Rock Salt – according to taste


  • Heat coconut oil in a pressure cooker.
  • Add the sliced onions and tomato and allow to cook for a minute.
  • Stir and saute well till softened, golden and reduced/thickened.
  • Add the finely chopped shallots, garlic, ginger and green chiili.
  • Sauté well till softened, cooked and reduced as well.
  • At this point, add all the spices: coriander, chili powder turmeric and garam masala. Stir and allow the spices to cook on a low flame. Add curry leaves. Stir till the spices are  aromatic.
  • Turn off the flame at this point to mix in the fresh coriander leaves and beef. Stir well, tossing to coat the beef well with this masala mixture.
  • Also add rock salt.
  • Splash in just a little water to wash off your ladle and moisten the beef.
  • Cover and pressure cook on high for the first 2 steam whistles.
  • Proceed to turn down the heat to low and cook for another 6  steam whistles.
  • Allow to cool, before opening.
  • This curry tastes even better if you allow it to rest.


Nadan Beef Curry – Traditional Beef Curry from Kerala

Did you enjoy our Nadan Beef Curry – Traditional Beef Curry from Kerala ?

The video of this recipe is also available in the Malayalam Language. Click here for Nadan Beef Curry in Malayalam.

The next day if theres any left over, I like to heat it up in an earthen pot on the stove.  Add some curry leaves and allow the curry to reduce! Yum!
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Digiprove sealCopyright secured by Digiprove © 2016 Shana Shameer (RecipesAreSimple)

About Shana Shameer

Love Cooking and discovering the very Best recipes out there.

22 thoughts on “Nadan Beef Curry – Traditional Beef Curry from Kerala

    • It is infact Tablespoons and not teaspoons.(Not a typing error) 5 Tbsp Coriander, 3 Tbsp Chili Powder etc.. It is for 1 1/2 kg beef. Kerala ‘ Nadan’ Beef Curry is spicy and yummy. Reduce heat by using milder chili powder. With the amount of shallots garlic etc.. used the spices tend to mellow down a bit.

    • Counting the number of shallots and cloves of garlic cloves, might set the proportion off balance, due to variation in size.. I use a standard cup measure where 1 cup = 8 oz = 236 ml (US standard measuring cup). Hope this is helpful.

  1. I tried this recipe and it is heaven! Being a novice at cooking, I didn’t know what to expect, but this is the first and last recipe I shall be using for beef curry. I would eat the whole thing if I didn’t force myself to exercise some self-control! =D My mum said it was better than hers haha! Thank you for the amazing recipe!

  2. Hi shana;can u plz give me correct measurement of items (spices,onion,tomato,garlic etc)for 1 kg of beef,I want to try this. No need to Brown the Onion n shallot??

    • Hi. (I always find my recipe works better for 1 1/2 kg beef for some reason)
      But Approximate measures for 1 kg beef: 1 kg beef
      2 red onions sliced
      1 1/4 cup shalot
      2 whole bulbs garlic about 3/4 cup
      1/2 cup ginger
      1 large tomato
      3-6 green chillies (small)
      3 1/4 Tbsp coriander powder
      2 Tbsp chilli powder
      2/3 Tbsp garam masala

      2/3 Tbsp turmeric powder
      handful curry leaves
      8 Tbsp coconut oil
      1/2 Tbsp salt or to taste

      No browning as such. Onion is softened along with the tomatoes and the ginger garlic shallot mix is sautéed till very soft and golden.. not brown.
      Happy Cooking 🙂

      • Hi I tried this today I cooked for half kg as I don’t have shallot I added onion half cup and followed rest of the recepie. It was really tasty . it took me 18 whistle to cook beef( Bangalore) . its the first time am cooking a tasty beef curry of course it because of u. Before I tried many recepies from internet( nisahomey, yummy o yummy,jishas kitchen a few…) but this is the tastiest recepie. Once again thank u so much

        • I am very happy to hear you got good results with one of our favourite family recipes:).. Thank you dear. Shallots give a definite boost in flavor.. if using only use a bit less or you might get a sweetness (sometimes). Yes some beef tends to have a higher cooking time.. wow 18 whistles i never needed that many -i am sure it must be good beef!

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