This is a very colourful and delicious curry combining beef, spinach, tomatoes and coconut milk. Serve with rice.
YUMMY! I used stew beef and took the advice from others and simmered it with vin & baking soda for two hours. I also doubled the spices and threw in a bit of hot madras curray powder because I like it spicy. Hubby LOVED it - no left overs. Will be making again and again. Thank you for this recipe! - 02 Oct 2010 (Review from Allrecipes USA and Canada)
this was very good and had a beautiful appearance with the greens, reds, and the yellow from the tumeric. Adjusted the spices to taste, as written was a little on the soft side, but that is good for those that may not like things too spicy. Used achar masala, so added green cardamom pods, and cinnamon stick. Sauteed those w/the cloves in onions. Added garlic near the end of the saute so it would not burn or get bitter. Thanks for another nice Indian recipe! I love your 'maharaja curry' also! Served w/saffron basmati rice w/some green peas tossed in for more color and texture. next time I will add a dollop of yogurt near the end for a little tang. The lemon juice did not provide enough tang to the recipe. It did not need any tart to thicken, as it was just a perfect consistency on its own. - 06 Jul 2006 (Review from Allrecipes USA and Canada)
This recipe was phenomenal. I had all the spices on hand and used skirt steak. Also used one full can of diced tomatoes, with green chili peppers. The beef was tender and the aromatic spices gave just enough heat without making the dish too hot. Served it over a natural whole grain brown rice. Thank you so much! - 19 Nov 2008 (Review from Allrecipes USA and Canada)