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Bombay Steak Curry with Heat, Mushrooms and Rich Spices
Bombay Steak Curry with Heat brings tender steak, mushrooms and bold curry spices together in a rich tomato gravy. Serve with rice, roti or bunny chow for an easy family dinner.
Additional Information
- Can this be frozen? Yes. Allow the curry to cool completely, then portion it into airtight freezer containers. Freeze for up to 3 months for the best quality. The mushrooms may soften slightly after freezing and reheating, but the curry will still be delicious.
- How long can it be stored and how? Store cooled leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat thoroughly on the stovetop or in the microwave, adding a small splash of water if the gravy has thickened too much. Only reheat the portion you’re going to eat.
- How spicy is it? That depends largely on the Bombay masala and chili powder you’re using. Kashmiri chili generally gives plenty of colour with a more moderate heat than many regular chili powders, but brands vary.
- How do I know when the steak is done? The steak should be fully cooked and tender when cut into. Cooking time will depend on the cut and size of your cubes, so don’t rely only on the clock.
- Why grate the tomatoes? Grated tomatoes break down quickly and blend into the spice mixture, giving you a smoother curry base without large tomato pieces.
- Why add the mushrooms later? Mushrooms release moisture as they cook. Adding them later helps keep the curry concentrated rather than watering down the spice base.
- Can I make it milder? Yes. Reduce the 1 tbsp Kashmiri chili powder and choose a milder Bombay masala. You can always add more heat later, but you can’t easily remove it.
- Can I make it hotter? Yes. Increase the chili powder gradually, or add a small amount of fresh chopped chili while the curry cooks.
- What if my curry is too thick? Add a little water, stir well, and simmer for a few minutes until it reaches the consistency you want.
- What if my curry is too thin? Leave the pot uncovered and simmer gently until some of the excess liquid has cooked off. Don’t add more spices just to thicken it, as that can throw off the flavour.
- Can I prepare it ahead? Absolutely. The flavours settle nicely after resting, and it can be gently reheated when you’re ready to serve.
Ingredient Substitutions
- Steak: Use another tender beef cut suitable for slow cooking, cut into bite-sized pieces.
- Bombay masala: Use your favourite mild or hot curry masala blend. Keep in mind that salt and chili levels can vary.
- Kashmiri chili powder: Use regular chili powder for more heat, or reduce the amount for a milder curry.
- Dhania jeera powder: If you don’t have a premixed blend, use ground coriander and cumin.
- Fresh tomatoes: Canned chopped tomatoes can work in a pinch, although the gravy will have a slightly different texture.
- Mushrooms: Brown or white mushrooms both work well.
- Peas: Leave out the 1/2 cup frozen peas if you don’t have them. The curry doesn’t depend on them.
Why You Will Love and Enjoy This Bombay Steak Curry with Heat
- It’s seriously flavourful: The Bombay masala, jeera, fennel, ginger, garlic and chili give the steak a rich, warming flavour.
- It makes a generous pot: With 1 kg of steak, mushrooms and optional peas, you’ve got a proper meal for the family.
- It’s versatile: Serve this Bombay Steak Curry with Heat with rice, roti or spoon it into a hollowed loaf for bunny chow.
Bombay Steak Curry with Heat
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Dinner Recipes
- Method: Easy Cooking
- Cuisine: Indian
Description
This Bombay Steak Curry with Heat is packed with tender steak, mushrooms and a deeply spiced tomato gravy. It’s the kind of curry that tastes even better with rice, roti or tucked into a bunny chow.
Ingredients
Units
Scale
- 1 onion, finely chopped
- 2 tsp oil
- 1 tsp jeera seeds
- 1 tsp fennel seeds
- 2 bay leaves
- 1 tsp turmeric
- 2 tsp dhania jeera powder
- 2 tsp ginger and garlic paste
- 3 tbsp Bombay masala
- 1 tbsp Kashmiri chili powder
- 1 kg tenderized steak, cut into bite-sized cubes
- 8 to 10 curry leaves
- 1 tsp salt to start, plus more to taste
- 2 tomatoes, grated
- 2 punnets mushrooms, sliced or halved if large
- 1/2 cup frozen peas, optional
- 1 cup water, added gradually as needed
- 1 tsp garam masala
Instructions
- Heat 2 tsp oil in a large heavy-based pot over medium heat.
- Add 1 finely chopped onion, 1 tsp jeera seeds, 1 tsp fennel seeds and 2 bay leaves.
- Fry for about 5 minutes, stirring now and then, until the onion softens and the spices smell fragrant.
- Add 1 tsp turmeric, 2 tsp dhania jeera powder, 2 tsp ginger and garlic paste, 3 tbsp Bombay masala and 1 tbsp Kashmiri chili powder. Stir everything together and cook for about 5 minutes over medium heat. If the spices start sticking, add a small splash of the 1 cup water rather than letting them burn.
- Add 1 kg cubed tenderized steak, 8 to 10 curry leaves and 1 tsp salt.
- Mix really well so the steak is coated in all those spices. Cook over medium-high heat for about 5 minutes, stirring regularly.
- Lower the heat to medium and continue cooking the 1 kg steak until it’s nearly tender.
- Add a little of the 1 cup water at a time whenever the curry starts looking dry. You don’t want loads of liquid at this stage, just enough to keep the spices from catching and give the steak something to cook in.
- Stir in 2 grated tomatoes and cook for about 8 to 10 minutes. The tomatoes should cook down into the spices and give you a thick, rich curry base.
- Add 2 punnets sliced or halved mushrooms and 1/2 cup frozen peas, if using. Stir well and cook for another 8 to 12 minutes, until the mushrooms are tender and the steak is completely cooked.
- Add any remaining 1 cup water gradually until the curry reaches the consistency you like. Taste and adjust the salt if needed. Bombay masala can vary quite a bit between brands, so this is one of those times when tasting really matters.
- Sprinkle in 1 tsp garam masala, stir through and cook for another 1 to 2 minutes. Take the pot off the heat and let the curry sit for a few minutes before serving.
Kitchen Note
- The biggest thing here is don’t rush the steak.
- Tenderized steak can still become chewy if it’s cooked too aggressively for too long, so once you’ve got a good sear and the spices are properly braised, keep the heat moderate and add small amounts of water as needed.
- The mushrooms will release their own moisture too, so don’t pour in a lot of water at the beginning. You can always add more, but it’s harder to rescue a curry that’s become too thin.
Notes
Prepared, tried, and tested by Irene
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Bombay Steak Curry with Heat combines tender steak, mushrooms, Bombay masala, tomatoes and warming spices in a rich curry that feels substantial without being complicated. The mushrooms soak up the flavourful gravy, while the steak stays at the centre of the dish, making this an easy choice for a satisfying dinner with rice, roti or bunny chow.
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