Ribeye Tomato Bhuna – 65-Minute Recipe
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
Cook Time
Servings
Ingredients
- 2 pieces ribeye steak
- 1 1/2 tsp salt
- 1 tsp black pepper
- 2 pieces black cardamom clove
- 3 pieces dried red chili
- 1/4 cup mustard oil
- 1 piece onion
- 2 pieces green thai chili
- 2 pieces 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
- cilantro, to taste
Whole Spice Blend
- 1 1/2 tsp cumin seed
- 1 1/2 tsp coriander seed
- 2 pieces bay leaf
- 1 piece cinnamon stick
- 4 pieces black peppercorn
Instructions
- 1Slice the ribeye steaks into 1‑inch or half‑inch cubes.
- 2Season the cubes with salt and black pepper and let them rest at room temperature.
- 3Toast 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.
- 4In 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.
- 5Add the chopped tomatoes and cook on low heat, stirring occasionally, for 10–15 minutes until they soften and release their juices.
- 6Stir 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.
- 7Pour in the hot water, bring the mixture to a gentle simmer, and let the curry thicken for an additional 5–10 minutes.
- 8Add the dark soy sauce and continue cooking for another 5 minutes.
- 9While 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.
- 10When 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.
- 11Garnish 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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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.