How To Make Beef Bhuna | Delicious Beef Bhuna Recipe

beef

🥗Healthier: chicken

💰Cheaper: goat

Chicken is leaner and easier to find, while goat is often less expensive.

yogurt

🥗Healthier: coconut milk

💰Cheaper: sour cream

Coconut milk offers a dairy-free option, while sour cream is usually less costly.

mustard oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is often more affordable.

green chilies

🥗Healthier: jalapeños

💰Cheaper: bell peppers

Jalapeños provide similar heat, and bell peppers are usually cheaper.

Welcome to Imran Kitchen; today making restaurant style beef bhuna.

Using boneless beef with a little bone for extra flavor; can substitute with lamb or goat.

Gather ingredients: onion, tomato, ginger-garlic paste, yogurt, roasted cumin and coriander seeds, green chili paste.

Cooking in a pressure cooker to save time; otherwise, it takes 1-1.5 hours.

Add 10 black peppercorns, 4 cloves, 1 black cardamom, 3 green cardamom, 1/2 cinnamon stick, and 2 dried red chilies to sauté.

Slice 2 medium-sized onions and add to the pot; cook for 6-7 minutes.

Add 1 1/2 tsp salt to help cook the onions faster.

After onions are cooked, add 2 tbsp ginger-garlic paste and cook for 1 minute.

Add 1/2 tsp turmeric powder and mix well.

Add the beef and mix thoroughly; cook for another 5 minutes while stirring occasionally.

Cook for 10 minutes until the meat changes color and the smell dissipates.

Wash beef thoroughly and strain for half an hour to remove blood.

Add fried and crushed onions for extra flavor; continue cooking on high flame.

Add water: start with 2 1/2 cups, adjust as needed based on meat level.

Cover and cook under pressure for 30-40 minutes, depending on meat size and quality.

After 35 minutes, release pressure naturally; check for water level.

Increase flame to reduce water content; cook until slightly dry.

Add 4 tsp vegetable oil to preheated karai.

Add 2 large tomatoes and cook until soft, about 5-6 minutes.

Transfer beef to the karai and cook to dry further, stirring frequently for about 6-7 minutes.

Add 1 tbsp roasted cumin seeds and 1 tbsp roasted coriander seeds, crushed.

Add 1 tbsp Kashmiri chili powder, 2 tsp green chili paste, and 1/2 cup yogurt; mix well.

Cook for another 6-7 minutes on medium-high heat to dry out the mixture.

Add 1/4 tsp kasuri methi, 1/2 tsp garam masala, and cilantro; fry for another 5 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens