Wednesday, 9 January 2013

Gobhi Gosht

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its is yet another winter delicacy cooked in almost all Pakistan kitchens as Winter is the season of freshly grown cauliflowers in Pakistan. Cauliflower can be cooked in many different ways, you can make it with potatoes "Aloo Gobi" you can also make it with minced meat "Qeema Gobhi" or cook it on its own. For now I am sharing with you the way of making cauliflower with meat aka "Gobhi Gosht"

gobi gosht


Meat 500 gm (lamb/beef)
Gobhi/Cauliflower 1/2 kg (cut in to small pieces)
2 medium (peeled and cubed)
Onions 2 medium sliced
Tomatoes 3 medium finely chopped
Ginger garlic paste 2 tbsp
Oil/ghee ¼ cup (if using ghee its melted ¼ cup)
Salt 1 1/2 tsp ( or to taste)
Chili powder 1 1/2 tsp (or to taste)
Whole black pepper corns 6-8
Cloves 3-4
Black cardamom 1
Turmeric powder 1/4 tsp
Cumin seeds 1 tsp
Garam masala 1 tsp
Coriander powder ½ tsp
Green chilies 2-3
Fresh coriander leaves 3 tbsp chopped


Add meat, onions, ginger garlic paste, tomatoes with 3-4 cups pf water and let it cook till the meat is almost fully done. Once the meat is cooke add ¼ cup of oil/ghee, salt, red chili powder, turmeric powder, black pepper corns. cloves, big cardamom and cumin seeds. Cook it well until the tomatoes and onions turns to almost a paste and the raw smell of masala has gone (keep the flame medium) Add the potatoes and cauliflower and fry for 5 minutes, add 2 green chilies, cover and cook on medium heat until the cauliflower and paotaoes are done. Before turning of the flame add garam masala powder, coriander powder and fresh coriander leaves, give it a quick stir. Cover and let it rest for 5 minutes before serving. Serve it hot with rotis/chapatis :)

Note: Potatoes are optional, you can skip them if you want to. You can also use more gobhi if you like to (up to a kg) with the same amount of meat or you can use less meat. 

If you want to make "Gobhi Chicken", then Heat oil in a pan, add onions and fry on medium heat until they turn light brown add cumin seeds and fry for 2 more minutes, add ginger garlic paste and fry for a minute, then add tomatoes, salt, red chili powder, turmeric powder, 2-3 cloves, a few black peppercorns and black cardamom, fry till all the tomatoes are dissolved and the raw smell of masala has gone. You can add a few splashes of water every now and then to help you in frying the masala, so the masala doesn't burn or stick to the bottom of pan. Once the masala is done add the chicken pieces and fry it  5 minutes, then add in one cup of water  mix it and bring it to a boil then cover the pot/pan with a lid and let it cook on medium-low heat till the chicken is almost done, rest of the procedure will be same.

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