Beef Dupiaza With Caramelized Onions

Beef Dupiaza With Caramelized Onions

This traditional beef dupiaza features tender cubes of beef simmered in aromatic spices with caramelized onions that are cooked twice for maximum flavor. The result is a rich, deeply satisfying curry that perfectly balances sweet onions, warming spices, and succulent meat for an authentic taste of Indian cuisine.

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Course: Main Course

Cuisine: Indian

Keyword: Beef, Curry

Prep Time: 20

Cook Time: 50

Total Time: 1 10

Servings:

Calories: 285kcal

Equipment

Ingredients

350 g beef cubed
400 g onions roughly chop 200g, cut remaining 200g into 8 wedges
6 garlic cloves
50 g fresh ginger
3 red chili peppers
2 tbsp ghee
1 tsp Kashmiri chilli powder
1 tsp amchoor dry mango powder
½ tbsp ground coriander
½ tbsp ground cumin
1 tbsp dried fenugreek leaves
125 g tomato
1 tsp coarse sea salt
125 ml water
1 tbsp garam masala

Instructions

Blend the roughly chopped onion, garlic, ginger, and red chilies into a smooth paste.
Heat ghee in a heavy-bottomed pan over medium heat. Fry the onion wedges until golden brown and caramelized. Remove and set aside.
In the same pan, fry the blended onion paste for 10 minutes until fragrant and the raw smell disappears.
Add Kashmiri chilli powder, ground cumin, ground coriander, and amchoor. Stir for 1 minute.
Add the cubed beef and stir to coat with the spice mixture. Cook for 5 minutes.
Add chopped tomatoes, salt, and water. Bring to a boil, then reduce heat and simmer covered for 30 minutes until beef is tender.
Add the reserved caramelized onion wedges and dried fenugreek leaves. Cook for another 5 minutes.
Garnish with garam masala and let rest for 10 minutes before serving.

Notes

Let the curry rest for 10 minutes before serving to allow flavors to meld and develop fully

Adjust the number of red chilies according to your heat preference - start with fewer for milder taste

Substitute ghee with vegetable oil if preferred, though ghee provides authentic flavor

This curry tastes even better the next day as flavors continue to develop overnight

Can be made ahead and refrigerated for up to 3 days or frozen for up to 3 months

Serve with basmati rice, naan bread, or roti for a complete meal

For extra richness, add a splash of heavy cream just before serving

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