Indian beef curry coming out gritty?!

The Brit-Ind curry (Indian curry that is customized as per the British taste and liking) is usually little different from authentic Indian curry. So if you are following any recipe that is Indian and not British Indian, then there are chances that you are missing out some steps.

One key element of Brit-Ind curry is the silky smooth texture of the gravy where in authentic Indian you can feel the grain in your gravy.

Here is your secret:
Separate the cooked meat in a bowl with a slotted spoon. Retain the gravy in another bowl. Now pass the gravy through a maaslin cloth or a fine grain strainer. Place the meat on a serving dish and pour the strained gravy on top of it, garnish with fresh Coriander and serve!!

And you get the curry that you had in an Indian Restaurant.

Before adding your crushed spices, give them a blitz it a coffee grinder or some such equivalent. It could be that they are not fully crushed. Whole spices (cinnamon, bay leaves etc) can be placed in a muslin bag and removed after cooking. You can blitz the onions, as suggested, or just chop them finely and fry them well. Do not, however, blitz raw onion then attempt to cook it, it will turn out watery.

After you fry your onion and masala powder you could let it cool and blend it smooth in a blender using very little water. Your curry sauce will come out smooth.