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.

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Ribeye Tomato Bhuna – 65-Minute Recipe

Name: Ribeye Tomato Bhuna – 65-Minute Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 2 piece ribeye steak; 1.5 tsp salt; 1 tsp black pepper; 2 bay leaf; 1 cinnamon stick; 2 black cardamom clove; optional dried red chili; 0.25 cup mustard oil; 1 onion; 2 green thai chili; 2 tomato; 1.5 tsp cumin powder; 1.5 tsp black pepper; 1.5 tsp Kashmiri red chili powder; 0.5 tsp turmeric powder; 1 tsp garam masala; 1 tsp curry powder; 1 tbsp dark soy sauce; 0.25 cup hot water; to taste cilantro; 1.5 tsp cumin seed; 1.5 tsp coriander seed; 4 to 5 black peppercorn

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

20 min

Cook Time

45 min

Servings

About this saved recipe

Source-aware card

ReelsMeals turns tiktok.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

1 hr 5 min estimated total time for 4 servings.

Explore related saves

Dinner Beef Curry Bangladeshi

Ingredients

2 piece ribeye steak
1 1/2 tsp salt
1 tsp black pepper
2 black cardamom clove
optional dried red chili
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
to taste cilantro

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

1
Cut the ribeye steak into 1‑inch (or ½‑inch) cubes.
2
Season the ribeye cubes with 1½ tsp salt and 1 tsp black pepper, then let them rest at room temperature while you prepare the spices.
3
Toast 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.
4
Heat 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.
5
Add 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.
6
Stir 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.
7
Pour in ¼ cup hot water, bring the mixture to a gentle simmer, and let the curry reduce for 5–10 minutes until it thickens.
8
Add 1 tbsp dark soy sauce and continue cooking for another 5 minutes.
9
While 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.
10
When 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.
11
Garnish 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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