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+ servings

Gobi Gosht - Beef & Cauliflower Stew

Course Main Course
Cuisine Pakistani
Servings 4


  • 1/2 A Head of Cauliflower approximately 2 1/2 cups chopped
  • 1 lb Boneless Beef (cut into 1.5 inch chunks)
  • 1 large onion
  • 1 tomato
  • 1 tsp garlic paste
  • 1/2 tsp ginger paste
  • 1 tsp salt
  • 1 tsp red chilli powder (add an extra 1/2 if you really want it spicy!!)
  • 1/2 tsp coriander powder
  • 1/3 tsp turmeric
  • 1/2 tsp cumin seeds

Ginger Mix

  • 1 inch piece ginger
  • 1/2 tsp cumin seeds
  • 1/2 tsp whole black peppers


  • Juice of a lemon
  • 2 tbsp Chopped Cilantro
  • 2-4 Green Chillies (diced)


  1. 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. 

  2. 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.

  3. Add the chopped cauliflowers and mix well. 

  4. Cover and cook on low until the cauliflower is almost tender, 10 - 12 minutes, add a splash of water if it starts to stick.

  5. 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.

  6. When the cauliflower is done sprinkle the ginger mix over and stir to disperse being careful not to mush the cauliflower.

  7. 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.