Uploaded October 2025 | Updated September 2026, 3 weeks ago
If you’re looking for that rich, restaurant-style curry that melts in your mouth and bursts with flavor, this one’s it. It’s slow-cooked perfection with a special masala that takes it to the next level.
Ingredients
For the curry:
Cooking oil – 1 cup
Bay leaves – 2
Cardamom – 4 pods
Cinnamon sticks – 2 small (or 1 large broken in half)
Red onion – 2 cups, thinly sliced
Garlic paste – 2 tbsp
Ginger paste – 2 tbsp
Red chili powder – 2 tsp (add 1 tsp Kashmiri chili for color, optional)
Turmeric - 1 tsp
Salt – 1 tsp + to taste
White pepper – 6-7
Black pepper – 7
Cloves – 4
Beef or veal with bone – 3 kg
Mustard oil – 3 tbsp
Plain yogurt – 2 tbsp
Hot water – 2 cups (more if needed)
For the special masala:
Garam masala or kabab masala – 2 tsp
White pepper powder – 1 tsp
Roasted cumin powder – 1 tsp
Ghee – 2 tbsp
Raisins – 1 tbsp
Dried plums (alubukhara) – 6
Milk powder – 2 tbsp
Fried onions (beresta) – 3–4 tbsp
Ketchup or tomato sauce – 1 tsp
Nut paste (4 cashews + 6 peanuts + 5 almonds, blended) – 1½ tbsp
Green chilies – 6–7
Instructions
Heat 1 cup of cooking oil in a large pan. Once warm, add bay leaves, cardamom, and cinnamon.
Add the sliced onions and cook on medium heat until they turn soft (about 8–10 minutes). Don’t let them brown.
Add a splash of water, then stir in garlic and ginger paste. Cook for 40–60 seconds on low-medium heat until the raw smell disappears.
Add red chili powder (and Kashmiri chili if using) , turmeric powder and cook until the oil starts separating and the onion mixture looks smooth and glossy.
Add salt, white pepper, black pepper, and cloves. Mix well.
Add the beef or veal pieces and sauté on medium-high heat for 4–5 minutes.
Add mustard oil and yogurt, mix well, and season with another pinch of salt.
Pour in 2 cups of hot water, cover, and cook on low heat for 50 minutes to 1 hour, stirring occasionally, until the meat is tender.
Make the special masala:
In a bowl, combine garam masala, white pepper powder, roasted cumin, ghee, raisins, alubukhara, milk powder, fried onions, and ketchup. Mix well.
Finish the curry:
Open the lid and stir in the special masala mixture.
Add the nut paste and mix gently so it blends into the gravy.
Add green chilies and hot water as needed to reach your desired consistency.
Cover again and keep on dum (lowest heat) for 15 minutes.
Once the oil floats to the top, adjust salt if needed, and your curry is ready.
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If you’re looking for that rich, restaurant-style curry that melts in your mouth and bursts with flavor, this one’s it. It’s slow-cooked perfection with a special masala that takes it to the next level.
Ingredients
For the curry:
Cooking oil – 1 cup
Bay leaves – 2
Cardamom – 4 pods
Cinnamon sticks – 2 small (or 1 large broken in half)
Red onion – 2 cups, thinly sliced
Garlic paste – 2 tbsp
Ginger paste – 2 tbsp
Red chili powder – 2 tsp (add 1 tsp Kashmiri chili for color, optional)
Turmeric - 1 tsp
Salt – 1 tsp + to taste
White pepper – 6-7
Black pepper – 7
Cloves – 4
Beef or veal with bone – 3 kg
Mustard oil – 3 tbsp
Plain yogurt – 2 tbsp
Hot water – 2 cups (more if needed)
For the special masala:
Garam masala or kabab masala – 2 tsp
White pepper powder – 1 tsp
Roasted cumin powder – 1 tsp
Ghee – 2 tbsp
Raisins – 1 tbsp
Dried plums (alubukhara) – 6
Milk powder – 2 tbsp
Fried onions (beresta) – 3–4 tbsp
Ketchup or tomato sauce – 1 tsp
Nut paste (4 cashews + 6 peanuts + 5 almonds, blended) – 1½ tbsp
Green chilies – 6–7
Instructions
Heat 1 cup of cooking oil in a large pan. Once warm, add bay leaves, cardamom, and cinnamon.
Add the sliced onions and cook on medium heat until they turn soft (about 8–10 minutes). Don’t let them brown.
Add a splash of water, then stir in garlic and ginger paste. Cook for 40–60 seconds on low-medium heat until the raw smell disappears.
Add red chili powder (and Kashmiri chili if using) , turmeric powder and cook until the oil starts separating and the onion mixture looks smooth and glossy.
Add salt, white pepper, black pepper, and cloves. Mix well.
Add the beef or veal pieces and sauté on medium-high heat for 4–5 minutes.
Add mustard oil and yogurt, mix well, and season with another pinch of salt.
Pour in 2 cups of hot water, cover, and cook on low heat for 50 minutes to 1 hour, stirring occasionally, until the meat is tender.
Make the special masala:
In a bowl, combine garam masala, white pepper powder, roasted cumin, ghee, raisins, alubukhara, milk powder, fried onions, and ketchup. Mix well.
Finish the curry:
Open the lid and stir in the special masala mixture.
Add the nut paste and mix gently so it blends into the gravy.
Add green chilies and hot water as needed to reach your desired consistency.
Cover again and keep on dum (lowest heat) for 15 minutes.
Once the oil floats to the top, adjust salt if needed, and your curry is ready.
Become a member of our channel and get exclusive perks:
youtube.com/channel/UCcf99XTO-KPPAGs03HcNXdA/join
Subscribe to BR: bit.ly/BRYouTubesub
Subscribe to Banglar Rannaghor | bit.ly/BRYouTubesub
Our daily story - Instagram : bit.ly/Banglarrannaghor
Facebook | facebook.com/banglarrannaghor
Website: banglarrannaghor.com
