Bhuna Recipe
Meat cooked in thick gravy with onions & roasted tomatoes.
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Ingredients
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Meat & Marinade
Spice base & aromatics
Finishing & garnish
Method
Meat & Marinade
- 1
Marinate meat
Pat the meat dry. In a bowl combine yogurt, ginger paste, garlic paste, turmeric, red chili powder, and salt. Add the meat and mix so each piece is coated. Cover and refrigerate for at least 1 hour, preferably 3–4 hours (or overnight).
Spice base & aromatics
- 2
- 3
- 4
- 5
Add ground spices & tomatoes
Lower heat slightly. Add coriander powder, cumin powder, kashmiri chili (if using) and the additional 1/2 tsp salt. Stir and cook for 1–2 minutes to remove raw spice taste. Add the roasted/chopped tomatoes and slit green chilies. Cook, stirring occasionally, until the mixture reduces and oil begins to separate around the sides, about 8–10 minutes.
Cooking the meat (Bhuna method)
- 6
- 7
Reduce and bhuna
Once the meat is well-browned, lower heat to medium. Add 150–250 ml water (start with 150 ml to keep it thick; add more if needed). Simmer uncovered, stirring occasionally and scraping up browned bits, for 25–40 minutes (time depends on meat cut and size) until meat is tender and the gravy is thick, clinging to the pieces. The bhuna technique involves cooking long enough for moisture to reduce and spices to concentrate—if the pan dries completely before meat is tender, add 2–3 tbs hot water and continue.
- 8
Final spices & finish
When meat is tender and gravy is thick, sprinkle garam masala and roasted cumin (if using). Stir in butter or ghee for gloss. Taste and adjust salt. Turn off heat and stir in lemon juice and chopped coriander.