Bhuna gosht is a type of a main course curry in South Asian cuisine.  Beef pieces are slow cooked with powder/whole spices, onions, tomatoes, ginger/garlic. Once the beef is tender and has cooked in it’s own juices oil is added to sear/fry the meat and the gravy. This searing technique in South Asian curry is called “bhuna”.  In a bhuna technique spices are cooked in oil with no water. The results are tender pieces of beef that just melt in your mouth. This particular type of curry has a very thick gravy and all the pieces of beef are coated with this gravy.  This popular dish is another example of using basic South Asian ingredients/spices to create such an aromatic flavorful curry.

RECIPE NOTES

This type of curry is very simple to make. Because you just add all ingredients with water and just let it cook.

I usually make this curry with tender steak. Time will vary depending on what cut of meat you use.

I have used frozen peas in this curry. You can leave out the peas or even add potatoes. When you have 15-20 minutes left you can add the potatoes and cook till fork tender.

This version is very mild. You can adjust the chili powder, add more spicy green chilies.

I use fresh ginger/garlic, fresh has much better flavor. For smoother curry sauce finely grate the ginger/garlic.

You can end up adding anywhere from 1/2 cup – 1 cup of oil. This can depend on how large or small the tomatoes were. Start with 1/2 cup. As the water evaporates you should start to see the oil separating from gravy, if it does not it means there is not enough oil. I like to use a neutral oil.

The gravy for this curry is very thick and smooth. You can blend your tomatoes or chop in large pieces than add to meat and take skin off with tongs as the skin softens.

You could use your instapot for this recipe just adjust the water.

Don’t cook this on high, because you will keep adding more water.

HOW TO MAKE CHAPATI/ROTI

CUMIN RICE

BHUNA GOSHT (seared/saute Beef Curry)

Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 4 -5

Ingredients

  • 1 1/2 lb. tender steak cut into 2-3 inch pieces.
  • 1 medium onion (chopped)
  • 3-4 medium tomatoes (chopped)
  • 1 green chili (chopped)
  • 1 tbsp. garlic fresh paste
  • 1/2 tbsp. ginger fresh paste
  • 1 tsp. red chili powder (adjust to taste)
  • 2 tsp. garam masala
  • 2 tsp. cumin powder
  • 1 tsp. salt
  • 1/2 tsp. turmeric powder
  • 1 stick cinnamon
  • 3 brown cardamom
  • 3 cloves
  • 1 cup frozen peas
  • 1/2-1 cup oil (see notes)
  • few tbsp. fresh cilantro for garnish
  • 6 cups water

Instructions 

  • In a heavy bottom pot. Add water and beef. Bring to boil. All scum that floats to top skim off.
  • Turn heat to medium/low. Add onion, tomatoes, ginger/garlic, green chili, whole spices and powder spices.
  • If you added quarters of tomato soon as they boil just pull tomato skin off using tongs (see notes)
  • Let it boil covered for about 45 minutes. Meat should be tender, most of water should be evaporated.
  • Add oil & peas. Turn heat to medium/high. Cook for another 20 minutes. As more water evaporates the meat and sauce will sear/saute in the oil that was added.
  • Meat should be very tender. You should be left with a very thick gravy that coats the meat pieces and the oil will separate from the gravy. These are the cues you are looking for.
  • Rinse cilantro chop and garnish.

Notes

This type of curry is very simple to make. Because you just add all ingredients with water and just let it cook.
I usually make this curry with tender steak. Time will vary depending on what cut of meat you use.
I have used frozen peas in this curry. You can leave out the peas or even add potatoes. When you have 15-20 minutes left you can add the potatoes and cook till fork tender.
This version is very mild. You can adjust the chili powder, add more spicy green chilies.
I use fresh ginger/garlic, fresh has much better flavor. For smoother curry sauce finely grate the ginger/garlic.
You can end up adding anywhere from 1/2 cup - 1 cup of oil. This can depend on how large or small the tomatoes were. Start with 1/2 cup. As the water evaporates you should start to see the oil separating from gravy, if it does not it means there is not enough oil. I like to use a neutral oil.
The gravy for this curry is very thick and smooth. You can blend your tomatoes or chop in large pieces than add to meat and take skin off with tongs as the skin softens.
You could use your instapot for this recipe just adjust the water.
Don't cook this on high, because you will keep adding more water.
HOW TO MAKE CHAPATI/ROTI
CUMIN RICE
Author: Shazia
Course: Main
Cuisine: PAKISTANI/INDIAN

 

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