Spicy Beef Bhuna Gosht
A quick and flavorful beef bhuna gosht recipe cooked in a pressure cooker, perfect for a delicious meal.
1h4Servings
Nutrition
717kcal
58gProtein
16gCarbs
46gFat
High Protein
Ingredients
Beef
1 kg
Onions
2 pieces
Tomatoes
2 pieces
Whole Spices
1 black cardamom, 3 green cardamoms, 2 cloves, 1 bay leaf
1 piece
Ginger Garlic Paste
2 tbsp
Salt
To taste
1 tsp
Turmeric Powder
½ tsp
Red Chili Powder
½ tsp
Vegetable Oil
½ cup
Water
1½ cups
Black Pepper Powder
½ tsp
Cumin Powder
½ tsp
Coriander Powder
½ tsp
Yogurt
3 tbsp
Green Chilies
OptionalFinely chopped, optional
2 pieces
Fresh Coriander
Chopped, for garnish
¼ cup
Ginger
Julienned, for garnish
1 piece
Equipment
Pressure Cooker
Instructions
1Pressure Cooking the Beef
45m
45mCombine Ingredients
Wash the beef thoroughly. Add the beef, sliced onions, chopped tomatoes, whole spices, ginger-garlic paste, salt, turmeric powder, red chili powder, and vegetable oil to the pressure cooker. Add 1.5 cups of water.
Pressure Cook
Close the pressure cooker lid and place it on the stove over high heat. Once the cooker starts whistling, reduce the heat to medium-low and cook for 40-45 minutes, or until the beef is tender.
Release Pressure
Turn off the heat and let the pressure release naturally. Once the pressure is fully released, carefully open the lid.
2Bhuna (Frying) the Gosht
10m
10mReduce Liquid
Turn the heat back on to medium-high. Cook the beef, stirring occasionally, to reduce the excess liquid and allow the flavors to concentrate. This step is crucial for the 'bhuna' texture.
Add Spices and Yogurt
Once most of the liquid has evaporated, add the black pepper powder, cumin powder, coriander powder, and yogurt. Stir well to combine.
Fry the Gosht
Continue to fry the beef on medium-high heat, stirring frequently, for about 5-7 minutes, until the oil starts to separate from the gravy and the gosht takes on a rich, dark color. Be careful not to burn the spices.
3Garnish and Serve
2m
2mAdd Garnishes
Turn off the heat. Garnish with chopped fresh coriander, julienned ginger, and finely chopped green chilies (if using).
Rest and Serve
Let the bhuna gosht rest for a few minutes before serving. Serve hot with naan, roti, or rice.
Tips
Ensure the beef is tender after pressure cooking; if not, pressure cook for a few more minutes.
Stirring frequently during the bhuna stage prevents sticking and burning, ensuring even browning.
Adjust the amount of green chilies according to your spice preference.
The key to a good bhuna gosht is the frying stage, which develops the rich color and deep flavor.