Kata Masala Beef curry

    This dish is unique for the way the ingredients are prepared. Instead of using pastes of ginger, garlic or onion, the slices are used. The slices bring a different texture and flavor to the dish and it is lighter than the curry made with pasted ingredients. Serve with plain rice, pulao or paratha.


    Dhaka, Bangladesh
    2 people made this


    • 500 g of cubed beef, washed and drained
    • 2 cups of cubed onions
    • 1 tablespoon of garlic slices
    • 1 tablespoon of ginger slices
    • 1 teaspoon of coriander powder
    • 1/2 teaspoon of red chili powder
    • 6-7 dried red chilies, chopped
    • 1 teaspoon of turmeric powder
    • 1 teaspoon of cumin powder
    • salt as needed
    • 1 cup of soybean oil
    • 4-5 cardamoms
    • 4-5 cinnamon sticks
    • 4-5 cloves
    • 2-3 bay leaves
    • 1/2 cup of tok doi ( Greek yoghurt)
    • 1/2 teaspoon of sugar


    1. Mix in all the ingredients, excluding sugar, and marinate for 30 minutes.
    2. Heat a saucepan and add the mixture. Stir and cook on high heat for 30 minutes.
    3. When the water released dries up and the oil starts to simmer, add 2 cups of water.
    4. Stir and cook with lid on at low heat for 1 hour. Stir regularly every now and then.
    5. Sprinkle sugar and mix before serving.

    Recently viewed

    Reviews and Ratings
    Global ratings:

    Reviews in English (0)