• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Untold Recipes By Nosheen
  • Home
  • Recipes
  • Meet Nosheen
  • Cooking Classes
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • Home
  • Recipes
  • Meet Nosheen
  • Cooking Classes
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • Home
    • Recipes
    • Meet Nosheen
    • Cooking Classes
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » RECIPES

    Gobi Gosht (Meat & Cauliflower Curry)

    November 28, 2022 by untoldrecipesbynosheen Leave a Comment

    Jump to Recipe - Print Recipe

    This Gobi Gosht (Meat & Cauliflower Curry) will have even the pickiest eater licking their fingers! The red meat is first cooked in a typical curry base of onions, garlic and tomatoes, along with a delicate blend of spices. Once the meat is halfway tender, the cauliflower florets, along with some peppercorns and crushed ginger are added. The mixture is cooked till the meat is fork tender and coated with the ginger and pepper infused cauliflower.

    gobi gosht (meat & cauliflower curry)

    Cauliflower, known as "Gobi" in my native language is a popular winter vegetable in Pakistan. Although it's available year around here in the USA, the cold weather has me craving it more. Memories of eating aloo gobi, gobi keema and of course gobi gosht in the cold winter months is pure nostalgia.

    This Gobi Gosht recipe is inspired by my sarson-ka-saag-mustard-greens recipe, another favorite winter classic. Although this is delicious enough to eat on it's own, it pairs beautifully with this raita-recipe-for-biryani.

    Jump to:
    • Ingredients
    • Instructions
    • Variations
    • Storage
    • Top tip
    • FAQ's
    • Gobi Gosht (Meat & Cauliflower Curry)

    Ingredients

    As always, I like to use mainly simple fresh ingredients coupled with a few basic spices in my Pakistani Recipes. Certain slow cooked traditional recipes call for more complex spices, but most day to day Pakistani Cooking consists of easy recipes.

    gobi gosht ingredients
    • Cooking Oil - I always like to use avocado oil for my curries. It has a high smoke point so it's perfect for curries.
    • Beef - This curry is traditionally made with bone-in goat meat, but since my kids prefer boneless meat I've reverted to making it with beef.
    • Cauliflower - When picking your cauliflower, make sure it's pale in color, with no soft or sunburned spots.
    • Onion - I like to use yellow onions for their neutral taste.
    • Garlic Paste - I prefer to make my own paste from fresh garlic cloves and freeze it. But store bought paste is also an option and saves considerable time. Although some people like to use ginger garlic paste, I prefer to add the ginger in separately later.
    • Tomatoes -Medium tomatoes, usually Roma's, are best for curries due to their juicy and plump texture.
    • Salt - My go to is coarse kosher salt but once again, you can go with whatever variety you prefer.
    • Coriander - I always like to add coriander powder to my curries. Besides the earthy smell and nutty taste, it adds a beautiful brown color to the meat during the roasting process.
    • Turmeric - I have yet to cook a curry without this warm and fragrant spice. Remember to add only a small amount of turmeric powder though, as too much can make the curry taste bitter.
    • Red Chili Powder - The backbone of all Pakistani curries, this gives all the spice and red vibrant color we associate with a curry!
    • Peppercorns - These add a nice peppery smell when roasting the meat but make sure not to bite into them when eating your curry!
    • Ginger - The ginger is what really takes this recipe to the top! Cauliflower is very bland on it's own so it needs that extra flavor. This is why I like to add it at the end, so it retains its peppery taste.

    Instructions

    The video and steps detailed below will help you as you cook the Gobi gosht so that you get perfect results the first time round!

    • Sauteing the onions is always the most important step in any curry. They have to be a nice rich brown color in order to create the perfect base. The texture and flavor of the curry depends on it.
    • Heat oil and sauté onions first. Then add the garlic and saute for about 30 seconds before you brown the meat to seal in all the juices.
    • Finally, add the tomatoes and just enough water to cover the meat. Cook this mixture on medium heat till the meat is almost tender.
    • Once the meat is almost cooked through, dry all the excess liquid by turning the stove on high heat. Then add in all the powdered spices and roast the meat. This simple step roasts the spices and also breaks down the onions and tomatoes to help insure a smooth curry.
    • As the last step, add in the cauliflower, peppercorn and ginger along with a cup of water. The water helps create steam which finishes cooking the meat and the cauliflower.
    • Cover the pot and simmer the mixture over a medium flame till the cauliflower is cooked through. Then turn the flame on high and dry all the excess liquid, about 2-3 minutes or more depending on your stove.
    • Garnish the Gobi Gosht with ginger and cilantro (fresh coriander) and serve with fresh hot Naan or bread of your choice!

    If you're like my husband you'll add a sprinkling of black pepper on top as well! The spicier the better!

    Variations

    Here are some alternatives for the meat and spices so you can customize this recipe a bit more to suit your personal taste!

    • Meat - Another good boneless option is lamb meat. The shoulder cut is very juicy when cooked and any butcher will cut it for you. I prefer beef as it's less fatty, but if you find it too tough and stringy and lamb too fatty, you can also opt for veal.
    • Spices - If you like your food less spicy you can use half red chili powder and half Kashmiri chili powder. If you can't source Kashmiri chili powder, Paprika is a great substitute.

    Storage

    The Gobi Gosht can stay in the fridge for 2-3 days and in the freezer for upto 3 months. To reheat, just defrost and microwave!

    Top tip

    One thing I personally always do and would highly recommend when making any curry is to sear your meat and brown it first before adding any water to it. In technical terms this results in what is known as the Maillard reaction.

    In layman's terms and as per thekitchn.com what this means is that the surface of the meat caramelizes, resulting in a more complex "meat" flavor. This will elevate your entree' from flat and boring to something that will have people talking about it for days!

    FAQ's

    Why is Cauliflower known as both "gobi" and "phool Gobi"?

    Cauliflower is usually referred to as "gobi" for short but the full name is "phool gobi". The word "phool" means flower and refers to the white florets on the vegetable. It also helps distinguish it from cabbage which is known as "band (closed) gobi".

    What are the health benefits of Gobi?

    Gobi, or Cauliflower is well known super food. Since it's so high in fiber it's especially beneficial for weight loss. In addition to this it has vitamin B, antioxidants, phytonutrients and many other nutrients.

    How does eating Gobi affect digestion?

    Since Cauliflower has a high water content and high fiber it works wonders for constipation. This aids in maintaining a healthy digestive tract!

    Please don't forget to leave a rating and comment below! If you take a picture then please tag me on instagram ! Thank You!

    gobi gosht (meat & cauliflower curry)

    Gobi Gosht (Meat & Cauliflower Curry)

    Nosheen Babar
    Gobi Gosht (Meat & Cauliflower Curry) is a delectable South Asian curry with tender meat coated in ginger laden and peppered cauliflower.
    5 from 1 vote
    Print Recipe
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 1 hr 45 mins
    Total Time 2 hrs
    Course Main Course
    Cuisine Indian, Pakistani
    Servings 8 people
    Calories 391 kcal

    Ingredients
      

    • ¼ cup cooking oil
    • 1 onion (SEE NOTES)
    • 2 tsp garlic paste
    • 2 lb beef
    • 4 tomatoes (SEE NOTES)
    • 2 tsp salt (SEE NOTES)
    • 2 tsp coriander
    • ¼ tsp turmeric
    • 2 tsp red chili powder (SEE NOTES)
    • 1 head cauliflower (SEE NOTES)
    • 1 tsp peppercorns
    • 2 tbsp crushed ginger
    • 1 tbsp julienned ginger
    • 2 tbsp cilantro
    • dash black pepper (OPTIONAL)

    Instructions
     

    • Heat the cooking oil.
    • Chop the onions and saute them till they are a rich brown color.
    • Add the garlic paste and saute it for 30 seconds.
    • Add the meat and brown it to seal in all the juices.
    • Then add the tomatoes and water and cook the meat till it's almost tender.
    • Wait till the meat is almost cooked and then dry all the excess liquid .
    • Add in all the powdered spices and roast the meat (SEE NOTES)
    • Add in the cauliflower, peppercorn and ginger along with just enough water to create steam. Cover the pot and simmer the mixture till the cauliflower is cooked through.
    • Turn the flame on high and dry all the excess liquid.
    • Garnish the Gobi Gosht with ginger and cilantro (and black pepper if you wish) and serve with fresh hot Naan or bread of your choice!

    Video

    Notes

    The Onion - I use yellow onions, finding their neutral taste perfect for curries. A medium sized onion, about 1 cup chopped, should be sufficient.
    The Tomatoes - Plump and juicy Roma tomatoes are the best for curries. 4 tomatoes = 2 cups on average, 2 tomatoes or 1 cup per lb of meat is usually my preferred ratio for curries.
    The Salt & Chillies - Salt & Chillies are always something that need to be adjusted slightly to taste. I add 2 tsp each as cauliflower is a very bland vegetable and in my opinion needs that much salt and spices. Feel free to start with less if you feel this may be too much for you and add more if you want to step it up a notch!
    The Cauliflower - I used a small cauliflower for this recipe, which amounted to about 4 cups. A larger one could yield upto 6 cups. The ratio of meat to vegetables is up to you. My family loves meat so I keep it to this ratio but by all means add more cauliflower if you wish. 
    Roasting The Meat & Spices - This step is essential as it not only roasts the spices and meat but also breaks down the onions and tomatoes, insuring a smooth curry.

    Nutrition

    Serving: 1personCalories: 391kcalCarbohydrates: 9gProtein: 22gFat: 30gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 81mgSodium: 691mgPotassium: 722mgFiber: 3gSugar: 4gVitamin A: 672IUVitamin C: 45mgCalcium: 53mgIron: 3mg
    Keyword easy recipes, gobi gosht, meat & cauliflower curry, Pakistani Recipe
    Tried this recipe?Let us know how it was!

    More RECIPES

    • Mutton or Lamb Karahi Gosht
    • Pakistani Chicken Steam Roast
    • (Pakistani Style) Spicy Cranberry Chutney
    • Aloo Palak (Pakistani Spinach & Potato Curry)

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Nosheen headshot

    Hi, I'm Nosheen! Welcome to my world of Authentic South Asian recipes and much
    more.

    I’ve loved to cook from a very early age and my cooking style incorporates authentic recipes that hail from my mother's and grandmother's kitchens as well as many that I’ve developed and created along the way. 

    More about me!

    Popular Recipes

    • Tandoori Shrimp
    • Beef Pasanday Recipe
    • Best Mutton Biryani Recipe
    • Tawa Fry Beef Keema

    Quick & Easy

    • Easy Moong Masoor Dal {Lentil Curry}
    • Easy Plum Jam Recipe {Without pectin}
    • Raisin & Pine Nut Pulao {Instant Pot}
    • Fresh Homemade Mango Juice

    Footer

    back to top

    • Facebook
    • Instagram
    • TikTok
    • YouTube
    • Mail
    • Pinterest

    Copyright © 2021 Untold Recipes by Nosheen

    Disclaimer & Privacy Policy