Bhuna BIR Recipe

Bhuna, a medium hot dish with spices fried at high heat. This curry originates from Bengal in north east India and is now one of the most popular dishes here in the UK curry houses. A thick, richly flavoured sauce with use of fresh Tomatoes, onions and peppers. 

This is my Bhuna BIR recipe which is both simple and delicious! You can use chicken, lamb or substitute the meat for your choice of vegetables or Tofu if you prefer.

Curry dish showing a serving of Chicken Bhuna BIR curry

Bhuna BIR Ingredients

  • 3tbsp Vegetable Oil
  • 1 tbsp Garlic and Ginger Paste
  • 1/2 Medium Brown Onion - Sliced
  • 1/2 Green Pepper - Sliced
  • 3/4 tsp Coriander Powder
  • 2 tsp Curry Powder
  • 1/2 tsp Chilli Powder
  • 1/4 tsp Garam Masala
  • 1/4 tsp Salt
  • 1 tbsp Tomato Puree
  • 1/2 Fresh Tomato - Cut into Wedges
  • 250mL Base Gravy
  • Meat of Choice
  • Fresh Coriander - Chopped for Garnish

Method

As usual prep the ingredients prior to cooking so they are ready to go to save you faffing about!

In your pan, heat up the oil to a medium – high heat. Fry the onions and pepper stirring now and then for 3 minutes then add the Garlic and Ginger Paste. Fry for a further minute stirring to avoid any burning.

Now add the Coriander Powder, Chilli Powder, Curry Powder, Garam Masala and Salt along with the tomato puree and a splash of base gravy to prevent the spices burning. Mix well and allow to fry for 2 minutes stirring occasionally. 

Add the fresh Tomatoes and 1/3 of the Base Gravy. Stir well and then leave and allow to fry until the small craters appear around the edge.

Add half of the remaining Base Gravy along with your choice of Pre-Cooked Meat or substitute. Mix in and then again leave until small craters appear around the edge. Stir again making sure to scrap any bits of sauce stuck to the pan back into the mix. Add the remaining Base Gravy, stir and then allow to reduce to your desired consistency. Taste and amend seasoning if you feel necessary. Served with some chopped Coriander on top for Garnish.