Ingredients:
2 pounds boneless beef, cut into 1-inch cubes
1 tablespoon ginger garlic paste
1 teaspoon red chili powder
1 teaspoon coriander powder
1 teaspoon turmeric powder
1/2 teaspoon garam masala powder
1/4 teaspoon hing (asafoetida)
1/4 teaspoon salt
1/4 cup vegetable oil
1 large onion, thinly sliced
4-6 green chilies, slit lengthwise
1 cup yogurt, whisked
1/4 cup chopped cilantro
Instructions:
Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened and translucent, about 5 minutes.
Bhuna Gosht beef curryOpens in a new window
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Bhuna Gosht beef curry
Add the beef, ginger garlic paste, red chili powder, coriander powder, turmeric powder, garam masala powder, hing, and salt. Cook, stirring occasionally, until the beef is browned on all sides, about 10 minutes.
Add the green chilies and yogurt and stir to combine. Bring to a simmer, then reduce heat to low and cook, covered, for 1-2 hours, or until the beef is tender and the sauce has thickened.
Stir in the cilantro and serve hot with rice or naan.
Tips:
For a richer flavor, you can brown the beef in a pressure cooker before adding it to the pot.
If you don’t have hing, you can substitute 1/4 teaspoon ground cumin.
You can adjust the amount of chilies to your liking.
Serve with a side of raita for a refreshing contrast to the rich flavors of the curry.