There are some foods that have a visceral appeal, where even before you take a bite, every sense of yours knows what to expect. The tender tear of the paratha, the firm delicate swoosh into the masala, a piece of bread picking up heady spiced beef and the gentler cauliflower. You know just how good it will be before you take your first bite. And then when you do it's tough to stop. In case you cannot tell because I am so subtle, Gobi Gosht is one of those foods for me. I can't remember if my mother made it (must ask), or when and where I discovered it, but I am undeniably a fan.
Like with all beef dishes the key - and this is absolutely the most important thing - is to get your meat tender. That means cook it low and slow as long as you can then dry up the meat and add the robust spices that will make it sing. It is how I now cook most beef dishes including my Aaloo Gosht. You can use your Instant Pot or pressure cooker to get there faster. For red meat it varies by region, but in the IP I put it on Manual for 15-17 minutes then let it naturally release. This is not a firm commandment so if you find the beef where you are gets tender quickly then please do check earlier!
The addition of masala at the end may seem a little strange, but it is a trick I learnt from my friend Marium who once shared an Aaloo Gobi recipe with me that was finished of the same way. It is a simple step, but transformative in what it does for the dish. There is a subtly fieriness that sings once you add that squeeze of lemon and while you may be tempted to skip it I would recommend trying it at least once.
Gobi Gosht - Beef & Cauliflower Stew
- 1 inch piece ginger
- ½ tsp cumin seeds
- ½ tsp whole black peppers
- Juice of a lemon
- 2 tbsp Chopped Cilantro
- 2-4 Green Chillies (diced)
- Combine everything from the boneless beef through to the cumin seeds in a pot or a pressure cooker. If using a pot then add two cups of hot water, mix, bring to a boil then simmer for an hour. If using an Instant Pot cook for 18-20 minutes then quick release.
- Crank up the heat and dry up the masala until it starts to stick then add a lug of oil and cook till the oil seperates from the masala.
- Add the chopped cauliflowers and mix well.
- Cover and cook on low until the cauliflower is almost tender, 10 - 12 minutes, add a splash of water if it starts to stick.
- While the cauliflower is cooking grind the ginger, black pepper and cumin seeds in a grinder or a crush them in a mortar and pestle.
- When the cauliflower is done sprinkle the ginger mix over and stir to disperse being careful not to mush the cauliflower.
- Squeeze over a little lemon juice and topped with bright fresh cilantro and green chillies. Eat with any kind of roti,i.e. chapati, naan, paratha, etc.
Fellow meat lover like me? Check out my Timatar Gosht right over here!