Beef Kala Bhuna Recipe – A Flavorful Bengali Delight
Beef Kala Bhuna is a rich and aromatic dish from Bangladesh that’s popular for its deep, dark, and spicy flavor. Traditionally cooked with a variety of spices, slow-cooked beef is browned to perfection, giving it a distinct taste and appearance. This dish is often reserved for special occasions and is loved for its intense flavors and tender meat. Whether you’re cooking for family or hosting guests, this recipe will surely impress.
Feel free to modify any part of this post to match your style or preferences!
Ingredients:
1 kg beef (cut into medium-sized pieces)
3 large onions (thinly sliced)
2 tablespoons ginger-garlic paste
4-5 dried red chilies
2-3 bay leaves
1 tablespoon coriander powder
1 tablespoon cumin powder
1 teaspoon black pepper powder
1 teaspoon red chili powder
1 teaspoon turmeric powder
½ cup mustard oil
2-3 green chilies (slit)
Salt to taste
Fresh coriander leaves (for garnish)
Step-by-Step Instructions:
1. Preparing the Beef: Wash the beef thoroughly and drain excess water. Rub it with salt and turmeric powder, then set it aside for marination while preparing the other ingredients.
2. Frying the Onions: Heat mustard oil in a deep pan or kadai. Once hot, add the thinly sliced onions and fry them until golden brown. Remove the fried onions from the oil and set aside on a paper towel to absorb excess oil.
3. Cooking the Beef: In the same pan, add bay leaves, dried red chilies, and the ginger-garlic paste. Sauté for a minute until the raw smell goes away. Now, add the marinated beef to the pan and cook on medium heat. Stir the meat well to mix with the ginger-garlic mixture.
4. Spice It Up: Add coriander powder, cumin powder, black pepper, red chili powder, and more turmeric (if desired). Stir continuously so the spices coat the beef evenly. Cook for about 10 minutes until the beef starts releasing its juices.
5. Slow Cooking the Beef: Add a small amount of water, just enough to cover the bottom of the pan, and cover it with a lid. Cook on low heat for about 1 to 1.5 hours, stirring occasionally. The beef should become tender, and the oil should start to separate from the gravy.
6. Darkening the Bhuna: Once the beef is cooked through, increase the heat and stir frequently to brown the meat further. This “bhuna” process is where the dish gets its dark color and intense flavor. Fry until the meat turns a rich dark brown and the gravy thickens.
7. Final Touch: Add slit green chilies and the previously fried onions. Mix everything together and cook for another 5 minutes. Garnish with fresh coriander leaves for a vibrant finish.
8. Serve and Enjoy: Serve Beef Kala Bhuna hot with plain rice, paratha, or naan. The spicy, smoky flavor of the dish is a perfect complement to any meal.
Pro Tip: For even more flavor, slow-cook the beef for an extended time to let the spices fully absorb. Using mustard oil adds a traditional touch, but you can also substitute with ghee for a richer flavor.
Feel free to experiment with this recipe and adjust the spice levels according to your preference. The slow-cooked, dark, and aromatic beef will surely be a hit at your table!
