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Kharay Masalay ka Gosht


  • 1 lb beef boti
  • A medium onion sliced
  • 1 ½ tsp garlic paste
  • 1 ½ inch ginger grated or very very finely minced
  • ¾ tsp cumin seeds
  • 1 inch cinnamon stick
  • ½ tsp whole black pepper
  • 6 cloves
  • 2 black cardamoms
  • ¾ ts salt
  • 1 tsp chilli powder
  • 1 tsp coriander powder
  • One third tsp turmeric powder
  • ¾ tsp Garam masala
  • ½ tsp black pepper
  • ½ cup yogurt - whipped and at room temp
  • green chillies & cilantro for garnishing
  • Neutral oil for cooking


  1. Heat a very generous glug of oil in a pot or pressure cooker
  2. Add sliced onion
  3. Fry till the edges are golden
  4. Put the beef in the pot, saute and add the ginger and garlic
  5. Add the whole spices, the red chilli powder, coriander powder, turmeric powder, and salt.
  6. Cook till tender - for a pressure cooker add about a cup of hot water and cook till the meat is tender. For a regular pot add about a cup and a half, bring to a boil and simmer for 50 minutes to an hour until tender. Keep an eye on water levels to prevent burning!
  7. Turn the heat up and dry up the water, when the masala is at the "right" level the oil will rise above the spice paste
  8. At that point stir in the yogurt, the oil will quickly rise to the top.
  9. Add diced chillies (according to taste), a handful of cilantro, black pepper and garam masala powder.
  10. Give it a quick whirl and eat with roti!

Recipe Notes

Yogurt frequently splits when added to a hot gravy. Using greek yogurt manages that, but I prefer regular yogurt and just put it out before I start cooking and near my pot. If it still feels cool then before adding I mix a spoonful of the masala into the yogurt to make the temp closer to the gravy.

Adapted from from Bajias Kitchen