Whole spices (Sabut garam masala)
- 8 – 10 black peppercorns
- 2 sticks cinnamon
- 3 black cardamoms
- 4 cloves
- ¼ teaspoon cumin seeds
For the meat
- 4 tablespoons oil
- 2 medium onions sliced
- 1 tomato diced
- ½ kg boneless beef see note for substitutions
- 1 cup yoghurt
- ½ tablespoon ginger paste
- ½ tablespoon garlic paste
- ½ teaspoon red chili powder
- 1 tablespoon coriander powder
- ¼ teaspoon turmeric powder
- Salt to taste
For the garnish
- 2 green chilies whole
- Coriander leaves for garnish
- 1 tablespoon ginger sliced
Stove top instructions
- Heat oil in a heavy bottomed pan. Add sliced onion and fry on medium heat till light golden.
- Add the whole spices and the boneless beef and fry for a minute.
- Add the ginger garlic paste followed by the powdered spices (red chili powder, coriander powder, turmeric powder and saland tomatoes.
- Turn heat to medium and saute the meat for about 3 – 4 minutes, adding a few tablespoons of water. This step is known as bhunao, and it needs to be done till the mutton is browned, and the oil separates from the gravy.
- At this stage, add 1 cup of water and turn heat to low. Cover the pan, and cook the beef on low heat till tender. This will take around 45 minutes – 1 hour. If the meat is getting too dry, add a few splashes of water.
- Once the beef is tender, add the yoghurt and mix through.
- Once the yoghurt is cooked and mixed through, turn heat to medium again and keep sauteing / bhuno the meat till the water is evaporated. Traditionally, bhuna gosht is always on the dry side. If you do prefer gravy, then you can add a little water.
- Garnish the beef bhuna gosht with coriander leaves, green chillies and sliced ginger. Serve hot with naan or rice.
Pressure cook instructions
- Add oil in the base of the pressure cooker or Instant Pot.
- Add sliced onion, beef, whole spices, ginger garlic paste, powdered spices and tomatoes.
- Fry for 2 – 3 minutes, then add ¼ cup water.
- Close the lid and pressure cook for 25 minutes till beef is tender. Amount of time can vary depending on the model of pressure / multi cooker that you have, so make sure to consult the manual. Carefully release the pressure from the beef, and open the lid.
- If you are using an electric pressure cooker / multi cooker, turn on the saute / sear low mode and then add the whisked yoghurt. If you are using a manual pressure cooker, turn the heat to low and then add the whisked yoghurt.
- Once the yoghurt is cooked and mixed through, turn heat to medium again and keep sauteing / bhuno the meat till the water is evaporated and the oil can be seen on the sides of the gravy.
- Traditionally, bhuna gosht is always on the dry side. If you do prefer gravy, then you can add a little water. Once the beef is cooked, garnish with coriander leaves, green chillies and sliced ginger. Serve hot with naan or rice.
Bone in pieces of beef can be used instead of boneless beef, but in that case increase quantity to around 600 g. Goat meat (mutton) and lamb can also be used instead of meat, just adjust cooking time as needed.