How to Make Kala Bhuna: A Step-by-Step Guide to the Classic Bangladeshi Beef Curry
Kala bhuna
popular Bangladeshi delicacy 'Kala bhuna" is a rich and flavorful beef dish from the Chittagong region of Bangladesh, known for its dark, caramelized color and intense taste. Traditionally made with beef, this dish is simmered with a blend of spices. It's a real patient work but it's incredible taste makes it all worth it.
Equipment
- 1 heavy bottom pot/pan
Ingredients
- 1.5 kg beef shoulder and shank or rump cut
- 2 cups pure mustard oil
- 3 whole bay leaves
- 6 whole cardamom
- 3 whole cinnemon
- 3 cups onion sliced
- 2 tsp ginger garlic paste
- 2-3 tsp chilli powder
- 1/2 tsp turmeric
- 1/2 tsp coriander powder
- 1/2 tsp cumin powder
- 1 tbsp gorom moshla
- 2 tsp salt or to taste
kala bhuna spice mix
- 1 tsp radhuni Not the spice mix. its a traditional spice from Chittagong that is used in their authentic kala bhuna and mejbani dishes.
- 1/2 tsp cloves
- 1/2 tsp mace
- 1/2 nutmeg
- 1/2 tsp black pepper
- 1 tsp mustard seed
Kala bhuna bagar/tadka
- 1 whole onion sliced
- 2 pieces dry red chilli
- 2-3 whole garlic
Instructions
- In a bowl marinate the meat with 1 cup of mustard oil, 3 cups onions, salt, ginger garlic paste, whole spices and all powdered spices except for radhuni.
- Mix very well. you can marinate it 30minutes to overnight in the fridge.or cook straighaway.
- transfer the marinated meat in a pot and put it on the stove over high heat.cover with a lead and cook for 5-10minutes. stir couple of times in between.
- Once the beef starts getting some color, add 6 cups of hot water.cook for 30 minutes in high heat. stir often to aboid burning.
- After 30 minutes of cooking put the heat down to low and cook for another 30 minutes to an hour. lowest flame abd add water if needed.
- now let's move on to the tadka.
- In a pan add rest of the mustard oil, garlic, sliced onions and dry chillies.fry until golden brown. pour it into the beef gravy and mix well.
- At this stage add radhuni. adjust salt. you can add some ketchup too. you don't have to but I think it makes a difference.
- Simmer again in low for 10-15 minutes. you should see the meat and gravy getting darker in color as time passes.
- You should be able to have a rich oily gravy and your meat should be very soft by now.
- You can additionally add some fried onions and green chillies. But totally optional.
- Give it a final stir and serve hot with your favourite side of rice, roti, pulao or khichuri.
Notes
Tips:
- Time the cooking into three sections where you control the heat of the stove. First 10 minutes high heat before adding water. Then 30 minutes on medium high, 30 minutes to an hour on medium low. then 20-30 minutes on low.
- Adjust the salt almost at the end of cooking.
- stir often even when you’ve added water. you’d think it’s not burning but it might. And we don’t want the burnt taste.
- Add whole garlic instead of cloves so it doesn’t make the whole curry too garlicy.
- I recommend enjoying it with patla khichuri or bhuna khichuri. I’ve both of the recipe available on my blog.
Enjoy!
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Just followed your recipe and made this dish. Came out just like the one I used to have back home. My mom tried to butt in and give me her ideas and tips… I was like no! I am following her (your) recipe and using her exact instructions… lol
Keep up the good work! Love ya 💕
haha Awesome!!