Beef Bhuna Recipe

Marinate the beef

Put the beef cubes in a large bowl. Add the yogurt, garlic paste, ginger paste, turmeric powder and 1.5 tsp salt. Mix thoroughly so the marinade coats every piece. Cover and refrigerate for at least 1 hour, preferably 3–4 hours or overnight for best flavor.

Prepare aromatics

Heat 4 tablespoons oil or ghee in a heavy-bottomed wide pan or kadai over medium heat. When oil is hot, add cumin seeds, crushed cardamom pods, cinnamon stick and bay leaves. Sauté for 30–45 seconds until fragrant but not burnt.

Brown the onions

Add the thinly sliced onions and a pinch of salt. Fry over medium heat, stirring frequently, for 12–18 minutes until deep golden brown and caramelized. Reduce heat if onions start to stick; add a teaspoon of water to deglaze the pan if necessary.

Add tomatoes and spices

Stir in the chopped tomatoes and slit green chilies. Cook until tomatoes break down and oil begins to separate from the masala, about 8–10 minutes. Add ground coriander, ground cumin, red chili powder and 1.5 tsp salt. Cook another 3–4 minutes, stirring so spices are well incorporated. If the mixture becomes too dry, add 1–2 tablespoons water.

Add marinated beef

Increase heat to medium-high. Add the marinated beef pieces (including any leftover marinade) to the pan. Stir to coat the meat in the masala. Sear the beef for 3–5 minutes, stirring occasionally, until the edges begin to brown.

Simmer and reduce (Bhuna technique)

Lower heat to medium-low, cover the pan partially (leave a small gap) and simmer gently for 40–55 minutes, stirring every 8–10 minutes. The bhuna method involves reducing the liquid and coating the meat in a thick, concentrated masala. If the pan dries out too much while beef is still tough, add 50–100 ml hot water at a time. Continue cooking until beef is tender and the sauce is thick and clings to the pieces.

Finish the curry

When beef is tender and sauce has reduced to a thick, glossy coating, stir in garam masala, sugar (if using) and chopped coriander leaves. Cook for 1–2 minutes, then turn off the heat. Squeeze lemon juice over the bhuna and gently mix.

Transfer the Beef Bhuna to a serving dish. Garnish with extra coriander if desired. Serve hot with naan or paratha and optional steamed rice.