Main CourseDinner

Kala Bhuna

Name: Kala Bhuna
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 25 min
Yield: 4 servings
Cuisine: bangladeshi, south_asian
Ingredients: 900 g beef chuck cut into 1.5 inch cubes; 2 pcs yellow onion thinly sliced; 6 clove garlic minced; 30 g ginger grated; 6 pcs green cardamom pod; 2 pcs cinnamon stick 1 inch; 2 pcs bay leaf; 4 pcs clove; 0.5 tsp black peppercorn; 1 tbsp cumin powder; 1.5 tbsp coriander powder; 1 tsp turmeric powder; 1.5 tsp red chili powder; 1 tsp garam masala; 1.5 tsp salt; 0.5 cup mustard oil; 0.5 cup yogurt plain, full-fat; 1 cup water; 4 pcs green chili slit; 2 tbsp fried onion for garnish

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

Gluten-free

Allergen information: may contain milk and mustard. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

900 gbeef chuck, cut into 1.5 inch cubes
2 pcsyellow onion, thinly sliced
6 clovegarlic, minced
30 gginger, grated
6 pcsgreen cardamom pod
2 pcscinnamon stick, 1 inch
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

43%Score

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

Storage

Store leftover Kala Bhuna in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over low heat, adding a splash of water if needed, until warmed through.