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Gobi Gosht - Beef & Cauliflower Stew

Course Main Course
Cuisine Pakistani
Servings 4
Author Sarah Mir


  • ½ A Head of Cauliflower approximately 2 ½ cups chopped
  • 1 lb Boneless Beef (cut into 1.5 inch chunks)
  • 1 large onion
  • 1 tomato
  • 1 tsp garlic paste
  • ½ tsp ginger paste
  • 1 tsp salt
  • 1 tsp red chilli powder (add an extra ½ if you really want it spicy!!)
  • ½ tsp coriander powder
  • tsp turmeric
  • ½ tsp cumin seeds

Ginger Mix

  • 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.