This recipe is very common and popular in Bangladeshi home kitchens. This cooking requires less spices in a balanced way. It can be served with rice, roti, naan, or paratha.

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Recipe Summary

prep:
10 mins
cook:
50 mins
total:
1 hr
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat vegetable oil in a skillet over medium heat. Stir in onions and cook until beginning to soften, 3 to 4 minutes. Add garlic paste and ginger paste; cook until fragrant, about 1 minute. Mix in cloves, bay leaves, chili powder, cumin, coriander, and 1 tablespoon water. Stir and cook until spices have started to release their oils, 2 to 3 minutes. Add beef and stir to combine. Cook until beef begins to brown, about 5 minutes.

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  • Pour in 1/2 cup water. Cover and cook until water has evaporated, about 15 minutes. Stir in turmeric. Cook until beef starts to release oil, about 5 minutes more. Add 1 tablespoon more of water if needed to maintain moisture in beef and curry consistency.

  • Cover and cook, stirring occasionally until mixture has thickened, another 10 minutes. Add cinnamon and cardamom; cook for 2 minutes more. Remove from heat and add roasted cumin.

Nutrition Facts

354 calories; protein 18.9g 38% DV; carbohydrates 2.9g 1% DV; fat 29.3g 45% DV; cholesterol 62.6mg 21% DV; sodium 85.8mg 3% DV. Full Nutrition
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