Forktionary

Beef Curry With Spinach Palak Ghost Recipe

This incredible Beef Curry with Spinach, inspired by a Hamburg Indian chef, is a flavor explosion you won't believe! The unexpected combination of tender beef and vibrant spinach creates a depth of taste that's simply addictive. Perfect for Indian food lovers, this recipe is easy to follow and delivers restaurant-quality results. Get ready to impress your family and friends with this unforgettable dish!

Prep Time 20 mins
Cook Time 150 mins
Calories 579 kcal
Protein 115g
Rating 5.0 (2 Reviews)
Beef Curry With Spinach Palak Ghost 98

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Beef Curry With Spinach Palak Ghost

  • 1.5 lbs beef stew meat
  • 2 cups chicken broth
  • 0 units shallots
  • 4 cloves garlic
  • 1 inch fresh ginger
  • 1-2 serrano peppers
  • 4 cloves
  • 1 tsp black peppercorns
  • 2 bay leaves
  • 6 green cardamom pods
  • 1 tsp or to taste salt
  • 2 tbsp chili powder
  • 1 tbsp cumin powder
  • 1 tbsp turmeric powder
  • 0 units paprika
  • 1 tbsp garam masala
  • 1/2 cup heavy cream
  • 10 oz fresh spinach
  • 6 tbsp oil
  • 1 large onion
  • to taste ground black pepper

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Beef Curry With Spinach Palak Ghost? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Beef Curry With Spinach Palak Ghost

  1. Prepare the spice bag: Place 4 cloves, 1 tsp black peppercorns, 2 bay leaves, and 6 green cardamom pods in a metal tea infuser or cheesecloth bag.
  2. Sear the beef: Heat 3 tbsp oil in a large pot or Dutch oven over medium-high heat. Sear 1.5 lbs beef stew meat in 3 batches until nicely browned. Remove the beef and season generously with salt (about 1 tsp or to taste).
  3. Sauté aromatics: Add another 3 tbsp oil to the pot. Sauté 1 large onion (finely chopped), 1-2 green chilies (finely chopped), 4 cloves garlic (minced), and 1 inch ginger (grated) until onions are translucent (about 5 minutes).
  4. Blend spices with meat: Return the seared beef to the pot. Sprinkle with 2 tbsp chili powder, 1 tbsp turmeric powder, 1 tbsp garam masala, and 1 tbsp cumin powder. Stir well until the beef is evenly coated.
  5. Simmer in broth: Add 2 cups beef broth or water to the pot, ensuring the beef is mostly submerged. Add the spice bag, cover the pot, and bring to a boil. Reduce heat to low, and simmer gently for 90 minutes.
  6. Cream it up: Remove the spice bag. Stir in 1/2 cup heavy cream and simmer for another 30 minutes, making sure it doesn't boil. Adjust seasoning with salt and pepper to taste.
  7. Add spinach: While the curry simmers, wash and clean 10 oz fresh spinach. Just before serving, add the spinach to the pot and stir until it wilts (about 1 minute).
  8. Serve hot: Serve immediately with steamed rice or naan bread. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

40 g

Sugar

4g

Fat

92g

Carbs

4g

Recipe Categories (Choose a category and find related recipes!)

Soups, Stews & Chilis Main Courses Main Dish / Dinner Beef & Red Meat Asian Indian One Pot Meals

Recipe Tags (Choose a tag and find related recipes!)

Curries Time To Make Course Main Ingredient Cuisine Preparation Main Dish Beef Asian Indian Stews Meat 4 Hours Or Less