Homemade beef bhuna curry with naan bread and raita

Beef Bhuna with Naan Recipe

120 Minutes
Serves: 2

A spicy homemade beef bhuna curry with tomatoes, ginger, garlic and chilli spiced with a mixture of amazing toasted spices including cumin, coriander, mustard and fennel seeds. Serve the bhuna curry with a warm naan bread and a cucumber raita

Recipe Ingreds


  • 400 grams diced beef (stewing)
  • 2 tsp brown mustard seeds
  • 1 tsp chilli flakes
  • 3 tsp coriander seeds
  • 2 tsp cumin seeds
  • 5 leaves curry leaves
  • 2 tsp fennel seeds
  • 0.5 fresh chilli
  • 3 cm fresh ginger
  • 3 cloves garlic
  • salt (to taste)
  • 2 shallots
  • 5 tomatoes
  • 300 ml water
  • 2 sprig fresh coriander
  • black pepper (to taste)
  • 2 tbsp sunflower oil


  • 2 naan bread


  • 0.5 cucumber
  • 4 sprig fresh coriander
  • 2 tsp fresh lemon juice
  • 250 ml yoghurt

Recipe with pictures Steps

Step 1

  • peel and grate the cucumber
  • squeeze the lemon(s) .
  • wash and finely chop the fresh coriander
  • place all the raita ingredients in a bowl
  • stir to mix the ingredients
  • Refrigerate

Step 2

  • heat the frying pan
  • ensure the pan is hot
  • Add the chilli flakes and all the seeds to the frying pan and stir continuously until the seeds are a darker shade
  • empty into a mortar or spice grinder
  • grind the seeds

Step 3

  • heat the frying pan with half the oil
  • ensure the pan is hot
  • add the meat to the pan in batches
  • cook till golden brown
  • add to casserole dish

Step 4

  • peel and crush the garlic using the garlic crusher or chop finely
  • wash and finely chop the chilli
  • peel and grate the ginger
  • peel and finely chop the shallot(s)

Step 5

  • heat the remaining oil in the frying pan
  • add the shallots
  • cook for 5 minutes
  • add the garlic, chilli and ginger
  • cook for a minute or two

Step 6

  • wash and chop half of the tomatoes
  • add the tomatoes and curry leaves to the frying pan
  • cook until the tomatoes form a paste

Step 7

  • add the roast spices to the frying pan
  • cook for a minute or two

Step 8

  • add the meat to the pan
  • cook for 5 minutes
  • add the water
  • Bring to the boil

Step 9

  • turn down the heat cook gently
  • place the lid on the frying pan
  • cook for 30 mins

Step 10

  • set the oven to 180C 350F or gas mark 4
  • taste and season with salt and pepper if necessary
  • add the contents of the frying pan to a casserole dish
  • add a lid
  • place in the oven
  • cook for 30 mins

Step 11

  • wash and chop the remaining half of the tomatoes
  • add to the casserole dish
  • cook for 30 mins

Step 12

  • when the meat is tender
  • remove the lid
  • set the oven to 165C 365F or gas mark 3
  • cook for 10 mins

Step 13

  • wash and finely chop the fresh coriander

Step 14

  • wrap the naan bread in foil and warm in the oven
  • cook for 5 minutes

Step 15

  • place the curry on a serving plate
  • sprinkle with coriander
  • if cooking extra for the freezer
  • store the extra curry in a freezable container allow to cool and then place in freezer

Step 16

  • remove the naan from the oven and add to the serving plate

Step 17

  • serve with the raita

Recipe Utensils

  • 1 casserole dish
  • 2 chopping board
  • 1 fish slice
  • 1 foil
  • 1 frying pan with lid
  • 1 Garlic crusher
  • 2 grater
  • 2 large knife
  • 1 lemon squeezer
  • 1 mortar and pestle
  • 1 small bowl

What is a bhuna

The bhuna curries are medium hot, and they get their name from the Indian for " browning" . The spices for the curry are dry fried and ground and the curry is cooked until the spices and sauce adhere to the meat, giving a dry curry. The most popular meats for bhuna curries are chicken, beef and lamb, although all meats are suitable for these curries.

How to make beef bhuna curry

Dry fry the cumin, coriander, mustard and fennel seeds till dark brown, and then grind to a fine powder and set a side. Cook the beef in the frying pan with a little oil till sealed and golden brown Set aside. Add the chilli, garlic and onions to the frying pan and lightly fry. Add the tomatoes, spices and bay leaves to the onion mixture, add the beef back into the pan and add the water, mix and cook for a minute or two. Place the curry in a casserole dish and place in the oven to bake. Allow the curry to cook till the meat is soft and falling apart and the sauce is thick and sticking to the meat. Serve the beef bhuna with a cucumber raita and warm naan breads. 

Beef bhuna curry dinner ideas

Bhuna curries are dry curries and so can be eaten either

  • with rice and raita sauce as a main course in autumn or winter
  • in a wrap  or use traditional pooris or chapatis, add sliced onion relish to make the perfect filling. Ideal for lunch if you have leftovers from dinner
  • Create delicious kebabs for your summer barbecues
  • Perfect for an Indian themed dinner parties as a main course

Beef bhuna can be stored in an airtight container in the fridge for up to 3 days and reheated. It can be frozen and will keep for up to 3 months. 

Other meat curry recipes

Thai Chicken Curry with Rice

Chicken and Spinach Curry with Poppadoms

Lamb and Potato Curry served with Brown Rice

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