Kala Bhuna
Kala Bhuna is a rich, dark Bangladeshi beef curry, slow-cooked until the meat is tender and deeply flavored. It features a unique blend of spices and a signature dark color achieved through prolonged cooking and specific techniques. This recipe delivers a complex and aromatic dish perfect for a hearty meal.
An original recipe by Forkin
- Total time
- 3 hr 25 min
- Serves
- 4
- Difficulty
- Hard
- Per serving
- 840 kcal
Allergen information: may contain milk and mustard. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 900 gbeef chuck, cut into 1.5 inch (3.8 cm) cubes
- 2 pcsyellow onion, thinly sliced
- 6 clovegarlic, minced
- 30 gginger, grated
- 6 pcsgreen cardamom pod
- 2 pcscinnamon stick, 1 inch (2.5 cm)
- 2 pcsbay leaf
- 4 pcsclove
- 0.5 tspblack peppercorn
- 1 tbspcumin powder
- 1.5 tbspcoriander powder
- 1 tspturmeric powder
- 1.5 tspred chili powder
- 1 tspgaram masala
- 1.5 tspsalt
- 0.5 cupmustard oil
- 0.5 cupyogurt, plain, full-fat
- 1 cupwater
- 4 pcsgreen chili, slit
garnish
- 2 tbspfried onion, for garnish
Equipment
dutch oven · large bowl · heavy-bottomed pot
The method
Step by step
- 1
In a large bowl, combine the beef, sliced onion, minced garlic, grated ginger, cumin powder, coriander powder, turmeric powder, red chili powder, salt, and yogurt. Mix thoroughly to coat the beef.
About 10 min
Cook’s note: Marinating the beef for at least 30 minutes, or preferably several hours in the refrigerator, will enhance the flavor.
- 2
Heat the mustard oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
About 2 min
Cook’s note: Mustard oil has a distinct pungent flavor. If unavailable, use a neutral oil like vegetable oil, but the flavor profile will be slightly different.
- 3
Add the green cardamom pods, cinnamon sticks, bay leaves, cloves, and black peppercorns to the hot oil. Sauté for 30 seconds until fragrant.
About 1 min
- 4
Add the marinated beef mixture to the pot and stir well. Bring to a simmer.
About 5 min
- 5
Reduce the heat to low, cover the pot, and let it cook for 2 hours, stirring occasionally to prevent sticking. The beef will release its own juices, creating a rich gravy.
About 2 hr
Cook’s note: The key to Kala Bhuna is slow cooking, which tenderizes the meat and develops the deep, dark color and complex flavors.
- 6
After 2 hours, remove the lid and add the water and green chilies. Continue to cook uncovered over medium-low heat, stirring frequently, until the liquid has almost evaporated and the oil separates from the masala. This process, known as 'bhuna', can take another 30-45 minutes.
About 45 min
Cook’s note: The frequent stirring during this stage is crucial to prevent burning and ensure even browning, contributing to the dark color.
- 7
Stir in the garam masala and cook for another 5 minutes.
About 5 min
- 8
Taste and adjust seasoning if necessary. Serve hot, garnished with fried onion.
About 2 min
Per serving
Nutrition
- Calories
- 839.8kcal
- Protein
- 46.1g
- Carbs
- 17g
- Fat
- 66.8g
- Fibre
- 4.6g
- Sugar
- 5.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Kala Bhuna in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat, adding a splash of water if needed, until warmed through.
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