Goa, is a former Portuguese colony in India which manifested in a wonderful mix of Indian and Portuguese influences in both culture and cuisine. This dish represents the Goan version of an Asian stir fry, the beef and the potatoes are stir-fried separately and then mixed together with the garam masala and seasonings. The warm notes of the ground cloves and cinnamon from the garam masala along with the Indian green chilies give this dish its characteristic heat and spicy flavors. Try this recipe out and don’t forget you can always kick the heat up by adding more chili to satisfy your taste buds.
Goan Beef and Chili Stir Fry
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
A spicy and flavorful Goan beef and potato stir fry, infused with garam masala and green chilies for a taste of India.
Ingredients
- 2 lbs (900 g) cubed beef (stew beef pieces preferably)
- 4 medium-sized potatoes
- 2 large red onions
- 2 cloves of garlic
- 1 tsp grated ginger root
- 1 tsp garam masala
- 4 medium-sized green chilies
- Salt, to taste
- 2 tbsp (30 ml) vegetable oil
Instructions
- Peel the garlic, onions, and potatoes. Halve the onions and slice them lengthwise, then set aside.
- Chop the garlic and set aside. Dice the potatoes into 1/2 inch cubes.
- Slice the chilies lengthwise and set aside.
- In a large pan, heat 1 tbsp of vegetable oil over medium-high heat. Add the beef cubes and cook for 8-10 minutes, stirring occasionally, until browned on all sides. Remove the beef from the pan and set aside.
- In the same pan, add another tbsp of vegetable oil. Add the diced potatoes and cook for 10-12 minutes, stirring occasionally, until they are golden brown and tender. Remove from the pan and set aside.
- Add the sliced onions to the pan and cook for 5-7 minutes, until they are soft and translucent. Add the chopped garlic and grated ginger, and cook for an additional 1-2 minutes until fragrant.
- Return the beef and potatoes to the pan. Add the garam masala, sliced chilies, and salt to taste. Stir well to combine all the ingredients.
- Cook for another 5 minutes, allowing the flavors to meld together. Serve hot.
Notes
- For extra heat, increase the number of green chilies.
- This dish pairs well with steamed rice or flatbreads.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat thoroughly before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4
- Sodium: 500
- Fat: 18
- Carbohydrates: 40
- Fiber: 5
- Protein: 35
- Cholesterol: 80
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- Kolkata-Style Spicy Chili Chicken
- Basil and Mozzarella Stuffed Braised Beef Braciole
Frequently Asked Questions
Why are the beef and potatoes cooked separately before being combined?
The article explains that this is the Goan approach to the dish: the beef is browned first (8–10 minutes) and removed, then the potatoes are cooked until golden (10–12 minutes) and removed, and only after that are the aromatics and spices added before everything is brought back together. This ensures each component gets proper browning without steaming in the same pan.
What is garam masala and what does it contribute here?
Garam masala is a blend of warm spices; the article notes that in this dish it contributes ground cloves and cinnamon alongside the Indian green chilies to create the dish’s characteristic heat and spice. The recipe uses 1 tsp stirred in with the chilies at the end of cooking.
How do I adjust the heat level?
Both the article and the recipe notes say to increase the number of green chilies for more heat. The base recipe uses 4 medium-sized green chilies for 2 lbs of beef.
