Gobi Gosht (Meat & Cauliflower Curry)

Name: Gobi Gosht (Meat & Cauliflower Curry)
Prep time: 15 min
Cook time: 1 h 45 min
Total time: 2 h
Yield: 8 people
Ingredients: ¼ cup cooking oil; 1 onion; 2 teaspoon garlic paste; 2 lb beef; 4 tomatoes; 2 teaspoon salt; 2 teaspoon Coriander; ¼ teaspoon Turmeric; 2 teaspoon red chili powder; 1 head cauliflower; 1 teaspoon peppercorns; 2 tablespoon crushed ginger; 1 tablespoon julienned ginger; 2 tablespoon cilantro; dash black pepper

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
2 hrs
Servings
8 people
Calories
391 kcal
Course
Main Course
Cuisine
Indian, Pakistani

Gobi Gosht (Meat & Cauliflower Curry)

Iris Warren

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

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Ingredients

Servings

¼ cup cooking oil
1 onion (SEE NOTES)
2 teaspoon garlic paste
2 lb beef
4 tomatoes (SEE NOTES)
2 teaspoon salt (SEE NOTES)
2 teaspoon Coriander
¼ teaspoon Turmeric
2 teaspoon red chili powder (SEE NOTES)
1 head cauliflower (SEE NOTES)
1 teaspoon peppercorns
2 tablespoon crushed ginger
1 tablespoon julienned ginger
2 tablespoon cilantro
dash black pepper (OPTIONAL)

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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!

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 teaspoon 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.
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 Information

Show Details

Serving 1person Calories 391kcal (20%) Carbohydrates 9g (3%) Protein 22g (44%) Fat 30g (46%) Saturated Fat 9g (45%) Polyunsaturated Fat 3g Monounsaturated Fat 14g Trans Fat 1g Cholesterol 81mg (27%) Sodium 691mg (29%) Potassium 722mg (21%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 672IU (13%) Vitamin C 45mg (50%) Calcium 53mg (5%) Iron 3mg (17%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 391 kcal

% Daily Value*

Serving	1person
Calories	391kcal	20%
Carbohydrates	9g	3%
Protein	22g	44%
Fat	30g	46%
Saturated Fat	9g	45%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	14g	70%
Trans Fat	1g	50%
Cholesterol	81mg	27%
Sodium	691mg	29%
Potassium	722mg	15%
Fiber	3g	12%
Sugar	4g	8%
Vitamin A	672IU	13%
Vitamin C	45mg	50%
Calcium	53mg	5%
Iron	3mg	17%