Ribeye Tomato Bhuna – 65-Minute Recipe
A hearty Bangladeshi‑inspired tomato bhuna that features tender ribeye cubes simmered in a fragrant, spiced tomato sauce. The dish balances smoky, earthy notes with a gentle heat, making it a comforting yet luxurious dinner served with rice or naan.
Recipe by shompsz· Structured by ReelsMeals
From: TikTok(view original)
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Prep Time
Cook Time
Servings
Ingredients
- 2 pieces ribeye steak
- 1 1/2 tsp salt
- 1 tsp black pepper
- 2 black cardamom clove
- dried red chili, optional
- 1/4 cup mustard oil
- 1 onion
- 2 green thai chili
- 2 tomato
- 1 1/2 tsp cumin powder
- 1 1/2 tsp black pepper
- 1 1/2 tsp Kashmiri red chili powder
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- 1 tsp curry powder
- 1 tbsp dark soy sauce
- 1/4 cup hot water
- cilantro, to taste
Whole Spice Blend
- 1 1/2 tsp cumin seed
- 1 1/2 tsp coriander seed
- 2 bay leaf
- 1 cinnamon stick
- 4 to 5 black peppercorn
Instructions
- 1Cut the ribeye steak into 1‑inch (or ½‑inch) cubes.
- 2Season the ribeye cubes with 1½ tsp salt and 1 tsp black pepper, then let them rest at room temperature while you prepare the spices.
- 3Toast the whole spice blend (cumin seed, coriander seed, bay leaf, cinnamon stick, black peppercorn) in a dry pan for about 30 seconds until fragrant; set aside.
- 4Heat ¼ cup mustard oil in a large pot over medium heat. Add the toasted whole spices and the sliced onion; sauté until the onion becomes translucent, about 3–4 minutes.
- 5Add the chopped tomatoes (and optional dried red chilies) to the pot and cook on low heat for 10–15 minutes, stirring occasionally, until the tomatoes soften and break down.
- 6Stir in the ground spices: 1½ tsp cumin powder, 1½ tsp black pepper, 1½ tsp Kashmiri red chili powder, ½ tsp turmeric, 1 tsp garam masala, and 1 tsp curry powder. Cook for 2–3 minutes to release their aromas.
- 7Pour in ¼ cup hot water, bring the mixture to a gentle simmer, and let the curry reduce for 5–10 minutes until it thickens.
- 8Add 1 tbsp dark soy sauce and continue cooking for another 5 minutes.
- 9While the sauce is reducing, heat a separate hot skillet and sear the seasoned ribeye cubes for about 2 minutes per side until browned but not fully cooked; remove from heat.
- 10When the curry base has thickened, gently fold the seared ribeye cubes into the pot, reduce the heat to very low, and simmer for 5 minutes to finish cooking the meat and meld flavors.
- 11Garnish the bhuna with chopped cilantro and serve hot with steamed rice or naan.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Season and rest the meat
Season the ribeye cubes with salt and black pepper and let them rest at room temperature before cooking.
Toast whole spices briefly
Toast the cumin seed, coriander seed, bay leaf, cinnamon stick, and peppercorn for about 30 seconds until fragrant, then set aside.
Sear then finish in sauce
Sear the seasoned ribeye cubes in a hot skillet until browned, then fold them into the reduced sauce to finish cooking.
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Cooking context
1 hr 5 min estimated total time for 4 servings.
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Frequently asked questions
- How long does it take to make Ribeye Tomato Bhuna?
- About 1 hour 5 minutes in total: 20 minutes of prep and 45 minutes of cooking.
- How many servings does this Ribeye Tomato Bhuna recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Ribeye Tomato Bhuna recipe come from?
- It was shared by shompsz on tiktok.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.