Description
Beef Bhuna is a rich, aromatic Indian curry made with tender braised beef cooked slowly in a medley of spices, caramelized onions, and tomatoes. This traditional dish offers a punch of flavor with its blend of hot curry powder, garam masala, and Kashmiri chili, resulting in a thick, intensely spiced sauce that clings perfectly to the succulent pieces of beef. Served garnished with fresh coriander and ginger slices, it is a comforting and flavorful meal ideal for curry lovers.
Ingredients
Scale
Spices and Aromatics
- 4 cardamom pods
- 3–4 bay leaves
- 3 cinnamon sticks
- Pinch of fenugreek seeds (methi seeds)
- 1½ tsp grated ginger, plus a few thin slices to serve
- 1½ tsp crushed garlic (about 3 cloves)
- 2 tsp hot curry powder (hot Madras curry powder recommended)
- 1 tsp garam masala
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp Kashmiri chili powder (optional)
- 1 tsp chili powder
- 1 tsp turmeric
- 1½ tsp salt
Main Ingredients
- 100ml vegetable oil
- 3 medium onions, sliced
- 1kg braising or stewing beef, cut into bite-sized pieces
- 2 tomatoes, quartered
- Fresh coriander leaves, to serve
Instructions
- Heat the Oil and Whole Spices: Gently heat the vegetable oil in a large saucepan over medium heat. Add the cardamom pods, bay leaves, cinnamon sticks, and fenugreek seeds. Fry them for a few minutes until their aromas are released, infusing the oil with the spices’ fragrance.
- Brown the Onions: Add the sliced onions to the spiced oil and increase the heat to high. Brown the onions for 10-15 minutes, stirring occasionally to prevent burning, until they turn golden and caramelized, which adds depth of flavor to the curry.
- Brown the Beef and Add Aromatics: Add the bite-sized beef pieces, along with the grated ginger and crushed garlic. Fry everything together until the beef is browned on all sides, about 10 minutes, which seals in the juices and builds flavor.
- Add Salt and Ground Spices: Stir in 1½ teaspoons of salt, then add the hot curry powder, garam masala, ground coriander, ground cumin, Kashmiri chili powder (if using), chili powder, and turmeric. Mix well to thoroughly coat the beef and onions in the spices.
- Add Tomatoes and Simmer: Add the quartered tomatoes to the saucepan. Cover the pan and cook over a low to medium heat for about 5 minutes, or until the tomatoes soften and break down, imparting tanginess to the sauce.
- Slow Cook the Beef Bhuna: Mix the curry well again, then cover and reduce the heat to low. Simmer for 1 to 1½ hours until the beef is tender. Stir occasionally, and if the curry begins to dry out, add a splash of water to maintain sauce consistency.
- Adjust Sauce Consistency and Final Boil: When the beef is tender, pour in some water to loosen the curry to your preferred thickness. Bring the curry to a rolling boil and cook uncovered for 7-10 minutes to blend flavors and slightly reduce the sauce.
- Garnish and Serve: Scatter freshly chopped coriander leaves and thin slices of ginger over the curry. Serve immediately while hot for a deeply flavorful and satisfying meal.
Notes
- Use braising or stewing beef cuts, as they become tender after slow cooking.
- Kashmiri chili powder adds color and mild heat but can be omitted for less spice.
- If the curry thickens too much during cooking, add water gradually to maintain a saucy consistency.
- Brown the onions well to develop a rich flavor base essential for authentic Bhuna curry.
- Serve with steamed basmati rice or Indian bread like naan or roti for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Keywords: Beef Bhuna, Indian beef curry, spicy beef curry, slow-cooked beef, Indian main dish, curry recipe
