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Bombay Steak and Peas Curry with Tender Beef and Rich Tomato Gravy
Bombay Steak and Peas Curry brings tender steak, Bombay masala and fragrant curry leaves together in one satisfying pot. It’s a lovely choice when you’re craving a homemade curry with plenty of flavour.
How spicy do you like your curry: mild, medium or fiery?
Why You Will Love and Enjoy This Bombay Steak and Peas Curry
- This curry is full of flavour, with warming spices, tender steak and sweet peas in every serving.
- The tomato gravy brings everything together without needing complicated ingredients.
- You can adjust the chili to suit your family’s taste.
- It’s a generous, satisfying meal that pairs beautifully with rice, roti or fresh bread.
Bombay Steak and Peas Curry
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6–8 servings depending on size 1x
- Category: Dinner Recipes
- Method: Easy Cooking
- Cuisine: South African Indian
Description
This Bombay Steak and Peas Curry brings tender pieces of steak together with a bold blend of spices, juicy tomatoes and sweet green peas. It’s a satisfying, home-cooked curry with plenty of flavour, perfect served with rice, roti or fresh bread to mop up every last bit of that delicious gravy.
Ingredients
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- 2 tbsp oil, or enough to fry the onion
- 1 large onion, finely chopped
- 1 tsp jeera (cumin) seeds
- 2 bay leaves
- 1 tsp turmeric
- 2 tsp dhania jeera (coriander and cumin) powder
- 2 tsp ginger and garlic paste
- 3 tbsp Bombay masala
- 2 tbsp Kashmiri chili powder
- 4.4 lb – 2 kg tenderized steak, cut into bite-sized pieces
- 1 sprig curry leaves
- Salt to taste
- 2 medium tomatoes, grated
- 1 cup frozen peas
- 1 tsp garam masala
- 1/2 to 1 cup water, as needed
Instructions
- Heat 2 tbsp oil in a large, heavy-bottomed pot over medium heat. Add 1 finely chopped onion, 1 tsp jeera seeds and 2 bay leaves. Fry for 5 to 7 minutes, stirring occasionally, until the onion softens and starts turning golden.
- Add 1 tsp turmeric, 2 tsp dhania jeera powder, 2 tsp ginger and garlic paste, 3 tbsp Bombay masala and 2 tbsp Kashmiri chili powder. Stir well and braise the spices for about 5 minutes over medium low heat. If the mixture starts sticking, add a small splash of water rather than letting the spices burn.
- Add 2 kg tenderized steak, 1 sprig of curry leaves and salt to taste. Mix thoroughly so the meat is coated in all those lovely spices. Cook over high heat for about 5 minutes, stirring regularly, until the steak starts releasing its juices.
- Reduce the heat to medium, cover the pot and let the steak cook until it’s nearly tender. Stir every so often and check that the mixture isn’t catching on the bottom. Add 1/2 cup water if the meat isn’t releasing enough liquid or the curry looks too dry. Add more water as needed, a little at a time.
- Add 2 grated tomatoes and stir them into the steak. Cover and simmer until the meat is tender and the tomatoes have cooked down into a rich gravy. This can take another 15 to 30 minutes or longer, depending on the cut of steak. If the meat is still tough, keep simmering gently and give it more time.
- Stir in 1 cup frozen peas and cook for another 5 to 8 minutes, until the peas are heated through and tender. If the gravy is too thin, remove the lid and simmer for a few minutes to reduce it. If it’s too thick, add a splash of water.
- Sprinkle in 1 tsp garam masala, stir well and simmer for another minute. Taste and adjust the salt or chili level if needed. Remove the bay leaves before serving, and bring the curry to the table while it’s hot.
Notes
Prepared, tried, and tested by Irene
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Additional Information, Tips and Suggestions
- How long will the steak take to become tender? Tenderized steak may cook relatively quickly, but the cut and size of the pieces matter. Allow 60 to 90 minutes overall as a guide, and simmer longer if the beef is still tough.
- What if the curry becomes too dry? Add water a little at a time, cover the pot and continue simmering. Check regularly so the spices don’t catch on the bottom.
- What if the gravy is too thin? Remove the lid and simmer gently until some of the liquid evaporates. Stir occasionally to prevent sticking.
- How spicy is this curry? The original amount of 2 tbsp Kashmiri chili powder may be too strong for some tastes. Start with 1 tbsp and adjust gradually. The heat also depends on the Bombay masala blend.
- Why add garam masala at the end? Stirring in 1 tsp near the end helps preserve its fragrance and gives the finished curry a fresh, rounded flavour.
- When should the peas be added? Add 1 cup frozen peas during the final 5 to 8 minutes so they heat through without turning mushy.
- Can I use another cut of beef? Yes. Chuck or stewing beef works well, but it may need more simmering time to become tender.
- Can I substitute Bombay masala? Use a curry powder you enjoy, adjusting the cumin and coriander to taste. The flavour will differ slightly from the original.
- Can I use fresh peas? Yes. Add them near the end and simmer until tender, checking them as they cook.
- What should I serve with the curry? Rice, roti, naan or fresh bread are all suitable. A cucumber salad can add a fresh contrast to the rich gravy.
- How long will leftovers keep? Store the cooled curry in an airtight container in the refrigerator for 3 to 4 days.
- How should I reheat it? Reheat on the stovetop over medium-low heat until steaming hot throughout. Add a splash of water if the gravy has thickened.
- Can I freeze the curry? Yes. Cool it promptly, divide it into freezer-safe containers and freeze for up to 3 months for best quality. Thaw in the refrigerator overnight and reheat thoroughly.
- Can I make it ahead? Yes. The flavours often deepen after a day in the refrigerator. Store it promptly and reheat gently, adding a little water if needed.
Bombay Steak and Peas Curry is a satisfying choice for anyone who enjoys tender beef, fragrant spices and a rich tomato gravy. The sweet peas balance the bold curry flavours, while the simple cooking method makes it achievable in a home kitchen. Serve it with rice, roti or fresh bread for a hearty meal worth putting on the menu.
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