Kerala Chilli Beef Recipe
A fiery Kerala‑style chilli beef that’s tender, aromatic, and packed with bold spices. The beef is marinated, pressure‑cooked, then finished in a fragrant sauce of garlic, ginger, and a blend of Indian spices. Perfect for a comforting dinner with flatbread and a splash of lemon.
Recipe by anjalee ✿· Structured by ReelsMeals
From: Instagram(view original)
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Prep Time
Cook Time
Servings
Ingredients
- 2 1/5 lb beef
- 2 tsp kashmiri chilli powder
- 1 tsp turmeric
- pepper, to taste
- 1 tbsp coconut oil
- half piece lemon
- 1 cup water
- a handful curry leaves
- 10 shallots
- 3 tsp coriander powder
- 3 tsp meat masala
- 1 tsp garam masala
- 2 tomatoes
- 1 cup stock
- ground pepper, to taste
Spice Mix
- 10 garlic cloves
- 1 inch ginger
- 1 tsp peppercorns
- 1 tsp fennel seeds
- 1 piece dried red chilli
- salt, to taste
Instructions
- 1Marinate the beef chunks with 2 tsp kashmiri chilli powder, 1 tsp turmeric, salt, pepper, 1 tbsp coconut oil, and the juice of half a lemon. Massage the mixture well and let it rest for 1–2 hours while you prepare the remaining ingredients.
- 2Pressure‑cook the marinated beef with 1 cup water for 7–8 whistles or about 25 minutes in an Instant Pot. Do not discard the cooking liquid; reserve 3¼ cups of the stock.
- 3Blend the spice mix: 10 garlic cloves, 1 inch sliced ginger, 1 tsp peppercorns, 1 tsp fennel seeds, 1 dried red chilli, and salt. Keep the paste coarse.
- 4Heat 2 tbsp coconut oil in a large skillet over medium heat. Add 1 tsp fennel seeds and sauté until they sizzle, then add fresh curry leaves and the thinly sliced shallots. Cook until the shallots turn golden and fragrant.
- 5Add the rough spice paste to the skillet and cook, stirring, until it turns golden and aromatic.
- 6Stir in 2 tsp kashmiri chilli powder, 3 tsp coriander powder, 3 tsp meat masala, and 1 tsp garam masala. Cook for 1 minute, then add the diced tomatoes. Continue cooking until the oil separates from the masala and the mixture darkens, taking care not to burn it.
- 7Add the pressure‑cooked beef and 1 cup of the reserved stock to the skillet. Stir occasionally and let the beef roast, develop a slight char, and absorb the spices. If the mixture begins to stick, add a little more oil.
- 8Finish with extra ground pepper to taste. Serve hot with Kerala porottas or any flatbread, and squeeze fresh lemon juice over the beef just before serving.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Marinate ahead
Marinate the beef chunks for 1–2 hours before cooking.
Reserve cooking liquid
After pressure‑cooking, set aside 3¼ cups of the stock instead of discarding it.
Keep spice paste coarse
Blend the garlic, ginger, peppercorns, fennel seeds, dried chilli, and salt into a rough paste, not a smooth puree.
Add oil if needed
If the beef mixture begins to stick while roasting, add a little more oil.
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Frequently asked questions
- How long does it take to make Kerala Chilli Beef?
- About 1 hour 10 minutes in total: 30 minutes of prep and 40 minutes of cooking.
- How many servings does this Kerala Chilli Beef recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Kerala Chilli Beef recipe come from?
- It was shared by anjalee ✿ on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.