Easy কালা ভুনা Kala Bhuna Recipe For Beginners

Traditional Kala Bhuna Recipe: A Rich and Aromatic Meaty Delight

Kala Bhuna is a renowned meat curry hailing from the regions of Chittagong, Bangladesh, and Eastern India. This dish is loved for its deep, complex flavors and signature dark appearance, which is achieved through a careful mix of aromatic spices and slow cooking. Whether you choose beef or lamb, this dish promises a culinary experience that celebrates the richness of spices and the tenderness of meat.

Ingredients

🛢️ 3 tbsp cooking oil, Sunflower
🧅 ½ cup thinly sliced onion
🌿 1 small stick of cinnamon
🥩 2kg red meat, beef or lamb
🌱 1 tsp turmeric
🌶️ 1½ tsp red chili powder
🌿 1½ tsp coriander powder
🧂 1 tsp salt
🧄 1 tbsp garlic paste
🌿 1½ tbsp ginger paste
🧅 2 tbsp sliced onion
🌶️ 4 green chilies
🥫 2½ tbsp dark soy sauce
🌿 2 bay leaves
🌿 2 medium sticks of cinnamon
🌿 4 cardamom pods
🌿 6 cloves
🌿 1 mace
🌿 7-8 black peppercorns
💧 ½ cup water
🥛 ½ cup plain yogurt
🍬 1 tsp sugar
🍶 1½ tbsp mustard oil
🧈 1 tsp ghee
🧅 ¼ cup sliced onion for tempering
🌶️ 6 green chilies for tempering
🌿 ¾ tsp garam masala
🌿 ¼ tsp roasted cumin powder

Instructions

1- Sauté Onions:

• Heat the cooking oil in a large, non-stick wok (e.g., Tefal) over medium heat.
• Add the thinly sliced onion and small cinnamon stick. Sauté until the onions are deep brown and crispy, then remove and set aside, leaving the oil in the pan.

2- Season Meat:

• Add the meat pieces to the pan and season with turmeric, red chili powder, coriander powder, and salt.
• Stir in the garlic and ginger pastes to fully coat the meat.

3- Mix Ingredients:

• Stir in sliced onion and green chilies to the meat mixture.
• Mix well.

4- Add Onions and Soy Sauce:

• Return the reserved crispy onions to the pan.
• Add soy sauce and stir to combine.

5- Spice the Meat:

• Add bay leaves, cinnamon sticks, cardamom pods, cloves, mace, and black peppercorns to the pan.
• Sauté for 10-12 minutes until the spices are fragrant and the meat develops a reddish-brown color.

6- Integrate Yogurt:

• Pour water and the yogurt mixed with sugar into the pan.
• Stir to integrate.

7- Slow Cook:

• Cover the pan and cook on medium heat for at least 1 hour.
• Lower the heat and continue cooking until the meat is tender and the sauce has reduced and turned dark.

8- Prepare Tempering:

• In a small frying pan (e.g., Prestige), heat mustard oil and ghee.
• Add the sliced onion and green chilies, frying until golden.

9- Finish Curry:

• Pour the tempering mixture over the curry.
• Add garam masala and roasted cumin powder. Stir gently.

10- Serve:
- Serve hot with rice or flatbread.

Prep Time: 10-15 minutes
Cook Time: 2-3 hours
Total Time: Approximately 2.5-3.25 hours
Servings: 6-8
Calories: Assumed ~450-550 per serving
Proteins: ~30-35g per serving
Fats: ~30-35g per serving
Carbohydrates: ~15-20g per serving
Equipment:

• Large non-stick wok (e.g., Tefal) with lid
• Silicone spatula with wooden handle (e.g., OXO)
• Measuring spoons/cups
• Pyrex measuring cup
• Small frying pan (e.g., Prestige)

Cooking Tips

• Slow cooking is key to achieving the dish's signature deep flavor and tenderness.
• Ensure the tempering is added right before serving for maximum aroma and taste.
• If you prefer more heat, increase the quantity of green chilies.

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Banglar Rannaghor

#banglarrannaghor

Traditional Kala Bhuna