Description
A rich and aromatic Beef Bhuna recipe featuring tender stewing beef cooked slowly with a blend of warm spices, fried onions, and tomatoes to create a thick, flavorful curry perfect for a comforting meal.
Ingredients
Scale
Spices and Oil
- 100ml vegetable oil
- 4 cardamom pods
- 3–4 bay leaves
- 3 cinnamon sticks
- Pinch of fenugreek seeds (methi seeds)
Main Ingredients
- 3 medium onions, sliced
- 1kg braising or stewing beef, cut into bite-sized pieces
- 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 recommended)
- 1 tsp garam masala
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp Kashmiri chilli powder (optional)
- 1 tsp chilli powder
- 1 tsp turmeric
- 2 tomatoes, quartered
- Fresh coriander leaves, to serve
Instructions
- Heat Oil and Whole Spices: Gently heat the vegetable oil in a saucepan over medium heat. Add the cardamom pods, bay leaves, cinnamon sticks, and fenugreek seeds. Fry for a few minutes until the spices release their aroma.
- Brown the Onions: Add the sliced onions to the spiced oil and cook over high heat for 10-15 minutes, stirring occasionally until the onions are browned and caramelized.
- Brown the Beef: Add the bite-sized beef pieces, grated ginger, and crushed garlic to the pan. Fry the beef until browned on all sides, about 10 minutes.
- Add Spices and Tomatoes: Stir in 1½ teaspoons of salt, followed by hot curry powder, garam masala, ground coriander, ground cumin, Kashmiri chilli powder (if using), chilli powder, and turmeric. Mix well to coat the beef with the spices. Add the quartered tomatoes, cover the pan, and cook over low-medium heat for about 5 minutes until the tomatoes soften.
- Simmer Until Tender: Mix the bhuna, cover again, and simmer over low heat for 1 to 1½ hours, or until the beef is tender. Add water as needed if the curry begins to dry out during cooking.
- Adjust Consistency and Serve: Pour in a little water to loosen the curry to your desired consistency and boil for 7-10 minutes. Scatter fresh coriander leaves and thin ginger slices over the top, then serve immediately.
Notes
- Add water gradually to control the thickness of the sauce according to your preference.
- The cooking time for beef depends on the size of the pieces; smaller pieces will cook faster.
- For a milder version, reduce or omit the Kashmiri chilli powder and chilli powder.
- Serve with steamed rice or naan bread for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Keywords: Beef bhuna, Indian beef curry, spiced beef stew, Indian main dish, slow cooked curry
