Hariyali Gosht, or Green Beef Curry, is a vibrant and flavorful dish that transports you to the heart of Pakistani and Indian cuisine. Its vibrant green color, derived from an abundance of fresh herbs, immediately captivates the senses, promising a culinary experience as rich and complex as its appearance suggests. Tender pieces of beef are slow-cooked in a creamy, aromatic sauce, infused with the fragrant notes of mint, cilantro, and green chilies. The subtle spice level, balanced by the richness of the meat and the freshness of the herbs, creates a truly unforgettable taste.
This recipe delivers a succulent Hariyali Gosht that's perfect for a special occasion or a comforting weeknight meal. The depth of flavor achieved through careful preparation is remarkable, and the dish is surprisingly easy to make, even for home cooks. To learn how to create this culinary masterpiece, step-by-step instructions and helpful tips are provided in the following section.
Tools Needed
- Pressure cooker
- Mixer grinder
- Separate cooking pot
Ingredients
- Coriander: 2 tsp
- Cumin: 1 tsp
- Black pepper: 1/2 tsp
- Cloves: 2-3
- Green cardamoms: 3
- Big cardamom: 1
- Nutmeg: 1/4 piece
- Mace: a little piece
- Cinnamon: 1/2 inch piece
- Onions: 6
- Green chilies: 6-7
- Mint leaves: 1/4 bunch
- Coriander leaves: a handful
- Cashews: 10-12
- Garlic cloves: 4-5 (or 10 if small)
- Ginger: 1/2 inch piece
- Lemon: 1/2
- Beef: 1 kg
- Oil: 1/2 cup
- Salt: to taste
- Curd (yogurt): 4 tbsp
- Kasuri Methi (dried fenugreek leaves): 1 tsp
- Butter: 1 tbsp
Step-by-Step Instructions
Step 1. Preparing the Spice and Masala Pastes
- Grind the coriander, cumin, black pepper, cloves, green cardamoms, big cardamom, nutmeg, mace, and cinnamon into a powder.
- Grind together onions, green chilies, mint, coriander leaves, cashews, garlic, ginger, and half a lemon in a mixer grinder without adding water.
Step 2. Cooking the Beef
- Heat oil in a pressure cooker. Once hot, add the green masala paste and salt. Fry until the oil separates (4-5 minutes).
- Add the beef to the pressure cooker and fry well. Add 250ml of water, close the lid, and cook on high flame until one whistle. Then, reduce heat and cook for 20 minutes, or until the meat is tender.
Step 3. Sautéing Aromatics and Combining Ingredients
- In a separate pot, heat oil and fry chopped onions until pink. Add ginger-garlic paste and fry until fragrant.
- Add the cooked beef to the pot with the fried onions and ginger-garlic paste. Fry well.
- Add the beaten curd and fry until the oil separates. Add hot water (about 1 glass) and bring to a boil.
Step 4. Finishing the Curry
- Add the reserved spice powder, salt, and garam masala. Simmer on low heat until the oil separates and the gravy thickens.
- Stir in roasted kasuri methi and melted butter. Turn off the heat.
Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe
Tips
- Using fresh masala enhances the flavor.
- Don't overcook the green masala paste; it will affect the color of the gravy.
- Add less water to the meat initially, as it releases its moisture during cooking.
- Don't melt the meat completely while frying it with onions; this prevents it from breaking.
- Adding lemon prevents the green color from dulling.
- Kasuri Methi adds a lot of flavor; don't skip it.
Nutrition
- N/A
FAQs
1. Can I use other types of meat instead of beef?
Yes! Lamb or chicken work well, just adjust the cooking time accordingly. Lamb may need a slightly longer cooking time.
2. What can I do if my curry is too spicy?
Add a dollop of plain yogurt or a splash of cream to mellow the heat. A squeeze of lemon juice can also help balance the flavors.
3. Can I make this recipe ahead of time?
Yes! Hariyali Gosht tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days.
This Hariyali Gosht recipe delivers a truly rewarding culinary experience, showcasing the vibrant flavors of Pakistani and Indian cuisine. The rich, aromatic curry is sure to impress your family and friends, becoming a new favorite in your recipe collection. Enjoy the delicious results of your hard work!