Gobi Gosht (Meat & Cauliflower Curry)

5 from 2 votes

Gobi Gosht (Meat & Cauliflower Curry) is a delectable South Asian curry with tender meat coated in ginger laden and peppered cauliflower.

Prep Time15

Cook Time1 45

Total Time2

Course: Main Course

Cuisine: Indian, Pakistani

Diet: Halal, Hindu

Keyword: easy recipes, gobi gosht, meat & cauliflower curry, Pakistani Recipe

Servings: people

Calories: 391kcal

Author: Nosheen Babar

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