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 piece bay leaf; 1 piece cinnamon stick; 2 piece black cardamom clove; 3 piece dried red chili; 0.25 cup mustard oil; 1 piece onion; 2 piece green thai chili; 2 piece tomato; 1.5 tsp cumin powder; 1.5 tsp black pepper; 0.5 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; 1.5 tsp coriander seed; 1.5 tsp cumin seed; 4-5 piece black peppercorn; to taste cilantro

A hearty Bangladeshi-style tomato curry elevated with tender ribeye cubes, simmered in a fragrant blend of spices and a splash of dark soy sauce. The dish balances smoky, earthy, and mildly sweet flavors, making it a comforting dinner for any occasion.

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 Bangladeshi Beef Curry

Ingredients

2 piece ribeye steak
1 1/2 tsp salt
1 tsp black pepper
2 piece black cardamom clove
3 piece dried red chili
1/4 cup mustard oil
1 piece onion
2 piece green thai chili
2 piece tomato
1 1/2 tsp cumin powder
1 1/2 tsp black pepper
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 piece bay leaf
1 piece cinnamon stick
4 piece black peppercorn

Instructions

1
Slice the ribeye steaks into 1‑inch or half‑inch cubes.
2
Season the cubes with salt and black pepper and let them rest at room temperature.
3
Toast the whole spices (cumin seeds, coriander seeds, bay leaves, cinnamon stick, black peppercorns) in a dry pan for about 30 seconds, then transfer to a mortar and grind to a fine powder; set aside.
4
In a large pot, heat the mustard oil over medium‑high heat and add the toasted whole spices and sliced onion; sauté until the onion becomes translucent, about 4–5 minutes.
5
Add the chopped tomatoes and cook on low heat, stirring occasionally, for 10–15 minutes until they soften and release their juices.
6
Stir in the ground spice blend (cumin powder, black pepper, Kashmiri red chili powder, turmeric, garam masala, curry powder) and cook for 2–3 minutes to toast the spices.
7
Pour in the hot water, bring the mixture to a gentle simmer, and let the curry thicken for an additional 5–10 minutes.
8
Add the dark soy sauce and continue cooking for another 5 minutes.
9
While the curry base is finishing, heat a separate skillet over high heat, add a little oil if needed, and sear the ribeye cubes for about 2 minutes per side until browned but still pink inside; remove and set aside.
10
When the curry base has thickened, gently fold the seared ribeye cubes into the pot, reduce the heat to very low, and cook for 5 minutes to finish the meat and meld flavors.
11
Garnish 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.

Rest seasoned meat

After seasoning the ribeye cubes with salt and pepper, let them sit at room temperature before cooking.

Toast whole spices briefly

Toast the cumin, coriander, bay leaf, cinnamon, and peppercorns for about 30 seconds before grinding.

Sear meat separately

Sear the ribeye cubes in a hot skillet for about 2 minutes per side, then add to the curry at the end.

Fold meat into thickened curry

When the curry has thickened, gently fold in the seared ribeye cubes and cook on very low heat for 5 minutes.

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