Low Carb Beef Bhuna
Savor the bold and aromatic flavors of this Low Carb Beef Bhuna, a delicious twist on the classic Indian dry curry that's perfect for keto and gluten-free diets. Tender, diced beef is simmered to perfection in a rich blend of fragrant spices, including cumin, coriander, turmeric, and red chili powder, creating a warming dish with incredible depth of flavor. Fresh ginger, garlic, and green chili add zesty notes, while juicy tomatoes and golden caramelized onions form the flavorful base of the sauce. Cooked in ghee or coconut oil, this beef bhuna boasts a mouthwatering, velvety texture that pairs beautifully with cauliflower rice or a crisp green salad. Ready in under 90 minutes, this one-pot wonder is ideal for feeding a crowd or enjoying as a meal-prep staple. Garnish with fresh cilantro for a vibrant finishing touch, and indulge in a dish that's as wholesome as it is satisfying.
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Recipe Information
Ingredients
- 500 grams Beef, diced
- 2 tablespoons Ghee or coconut oil
- 1 large Onion, finely sliced
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 1 medium Green chili, chopped
- 2 medium Tomatoes, chopped
- 1 teaspoon Cumin seeds
- 2 teaspoons Coriander powder
- 1 teaspoon Cumin powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 2 tablespoons Cilantro, chopped
- 250 milliliters Water
Instructions
Heat the ghee or coconut oil in a large pan over medium heat.
Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
Add the sliced onion and sauté until it becomes golden brown, stirring occasionally about 8-10 minutes.
Stir in the garlic, ginger, and green chili, and cook for 1-2 minutes, until they release their aroma.
Add the chopped tomatoes and cook until they break down and blend into the mixture, about 5-7 minutes.
Introduce the coriander powder, cumin powder, turmeric powder, red chili powder, and salt. Stir well to coat the mixture in spices.
Add the diced beef to the pan, stirring to cover the meat with the spiced onion-tomato mixture.
Pour in the water, bring the mixture to a simmer, then reduce the heat to low.
Cover and cook for 50-60 minutes, stirring occasionally, until the beef is tender and the sauce has reduced and thickened.
If needed, remove the lid in the last 10 minutes to let extra moisture evaporate to achieve a dry curry texture.
Garnish with chopped cilantro and serve hot.
Nutrition Facts
Calories |
1676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.8 g | 168% | |
| Saturated Fat | 57.0 g | 285% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 484 mg | 161% | |
| Sodium | 2768 mg | 120% | |
| Total Carbohydrate | 36.5 g | 13% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 14.6 g | ||
| Protein | 101.9 g | 204% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 235 mg | 18% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 2482 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
