Would you like to experience the flavors of traditional Pakistani cooking? Discover the mouthwatering Matar Gosht Recipe, a hearty beef and pea curry that brings together tender meat and vibrant green peas in a fragrant, spiced gravy.
Matar Gosht is one of those heartwarming dishes that just feels like home. It’s basically beef cooked with peas in a wonderfully thick and spicy sauce. Picture this: chunks of juicy beef paired with the freshness of green peas, all nestled in a curry that’s full of aromatic spices.
The main stars of the dish are, of course, the beef and peas, but it’s the spices that truly bring it to life, giving it a color that’s as inviting as its taste. It’s a simple, yet incredibly satisfying meal that’s packed with flavors.
Ingredients used in matar gosht recipe
Gather these ingredients to bring the heartwarming Matar Gosht to your table:
- Beef (cut into chunks): 1 kg – the star of the dish, providing rich flavor and texture.
- Green peas: 1 cup – adds a sweet freshness to balance the savory beef.
- Onions (finely sliced): 2 medium – form the base of the curry, adding sweetness and depth.
- Tomatoes (chopped): 2 large – give the gravy its tangy base.
- Garlic paste: 1 tablespoon – adds a punch of flavor, essential for the curry’s depth.
- Ginger paste: 1 tablespoon – brings a warm, spicy note to the dish.
- Green chilies (chopped): 2-3 – introduce a mild kick.
- Oil: ½ cup – used for sautéing and bringing the curry together.
- Salt: to taste – enhances all the flavors in the dish.
- Red chili powder: 1 teaspoon – adds heat and color.
- Turmeric powder: ½ teaspoon – provides color and a subtle earthiness.
- Coriander powder: 1 teaspoon – lends a lemony, floral aroma.
- Garam masala powder: 1 teaspoon – the final touch, adding warmth and complexity.
- Water: as required – helps in cooking the beef and adjusting the curry’s consistency.
- Fresh coriander (chopped): for garnishing – adds a pop of color and freshness.
Cooking Tools required for matar gosht recipe
To make this delicious dish, you are required a few kitchen tools:
- A large cooking pot: This is where the magic happens. A good-sized pot is essential for sautéing the onions, browning the beef, and simmering the curry to perfection.
- A stirring spoon: You’ll need this to mix your ingredients well and ensure they cook evenly.
- A measuring cup and spoons: Precision is key for the perfect balance of flavors, so these tools will help you measure out your ingredients accurately.
- A knife and chopping board: For preparing your ingredients, a sharp knife and sturdy chopping board are must-haves.
- A blender (optional): If you prefer a smoother gravy, you might use a blender to puree the tomatoes or onions, although this step is optional and depends on your texture preference.
How to make matar gosht recipe: Step by step process;
Let’s make the authentic and comforting Matar Gosht, a classic dish that’s sure to please:
- Prep Your Ingredients: Start by washing the beef chunks and chopping your onions, tomatoes, and green chilies. Have your garlic and ginger paste ready along with all the dry spices measured.
- Brown the Onions: In your large cooking pot, heat the oil over medium flame. Add the sliced onions and sauté until they turn golden brown. This step is crucial for a rich base.
- Add the Beef: Increase the heat to high and add the beef chunks to the pot. Cook until the beef is nicely browned on all sides. This searing locks in the flavors.
- Spice It Up: Lower the heat to medium and stir in the garlic and ginger paste, cooking for a couple of minutes. Then add all your dry spices (salt, red chili powder, turmeric, and coriander powder) and cook until the oil starts to separate from the mix.
- Tomato Time: Mix in the chopped tomatoes and green chilies, cooking until the tomatoes are well incorporated and the oil surfaces again.
- Simmer: Add enough water to cover the beef, bring to a boil, then cover and simmer on low heat until the beef is tender. This could take 1 to 2 hours depending on the cut of the beef.
- Peas Please: Once the beef is tender, add the green peas and additional water if needed, and cook for another 10-15 minutes until the peas are tender and the curry reaches your desired consistency.
- Final Touch: Finish the dish with garam masala and fresh coriander leaves. Give it a good stir and let it simmer for a final 5 minutes.
- Serve Hot: Serve your Matar Gosht hot with naan or rice, and enjoy the blend of flavors and textures that make this dish uniquely comforting.
Expert Tip
After cooking, let your Matar Gosht sit off the heat, covered, for about 10 minutes before serving. This resting period allows the flavors to meld together more cohesively, enhancing the overall taste and aroma of the dish. It’s a simple trick that I use to elevate the curries. This step ensures that every spoonful of Matar Gosht you enjoy is rich in flavor, offering a more harmonious and satisfying experience.
Serving Tips
Pairing the right sides with Matar Gosht turn a simple meal into a feast. Here are the perfect companions:
- Basmati Rice: The fluffy and fragrant grains make an excellent base for soaking up the rich curry.
- Naan Bread: Warm and soft, naan is ideal for scooping up the meat and sauce, ensuring you enjoy every last bit.
- Cucumber Raita: The cool and creamy yogurt-based sauce with cucumber provides a refreshing contrast to the spicy curry.
- Mixed Salad: A simple salad with fresh vegetables can add a crisp texture and lighten the meal.
- Mint Chutney: Its vibrant flavor complements the spices in Matar Gosht, adding a zesty kick to each bite.
Check more beef recipes
Lobia Beef Masala recipe
Gola Kabab recipe
Beef Masala recipe
Aloo Gosht recipe
Beef Nihari recipe
Storage Instructions
- Freeze for Longer Storage: If you’d like to store it for longer, Matar Gosht freezes well. Place it in a freezer-safe container, leaving some space for expansion, and freeze. It can last for up to 3 months. Thaw in the refrigerator overnight when ready to use.
To Reheat:
For best results, reheat on the stove over medium heat, stirring occasionally, until heated through. If the curry seems too thick, you can add a little water or broth to adjust the consistency.
- Frozen Matar Gosht: Thaw it in the refrigerator overnight before reheating. Then, follow the same process as for refrigerated Matar Gosht, ensuring it’s piping hot throughout before serving.
Conclusion
There you have it, the step-by-step guide to making the heartwarming Matar Gosht, a dish that brings the rich flavors of Pakistani cuisine right to your table. With its tender beef, sweet peas, and aromatic spices, it’s a recipe designed to comfort and satisfy. Remember, cooking is not just about following a recipe to the letter; it’s about putting a bit of yourself into the dishes you create. So, don’t be afraid to adjust the spices to suit your taste and make this Matar Gosht uniquely yours.
I’d love to hear how your Matar Gosht turned out and see your delicious creations. Share your experience and photos with me, and let’s spread the joy of cooking together.
Frequently asked questions
Can I make Matar Gosht without a pressure cooker?
Yes, Matar Gosht can be prepared without a pressure cooker by cooking the meat on low heat until tender. The process may take longer, but it allows the flavors to meld together more fully.
How long does it take to cook Matar Gosht?
Cooking times can vary but expect the dish to take approximately 1 to 2 hours to ensure the meat is tender and the flavors are well developed.
What adjustments can be made for a spicier or milder version?
Adjust the amount of red chili powder and green chilies to suit your taste for spice levels.
Is Matar Gosht suitable for special occasions?
Absolutely, Matar Gosht is a versatile dish that can be served both as an everyday meal and on special occasions due to its rich flavor and satisfying nature.
Matar Gosht (Beef) Recipe
Ingredients
- Beef cut into chunks: 1 kg – the star of the dish, providing rich flavor and texture.
- Green peas: 1 cup – adds a sweet freshness to balance the savory beef.
- Onions finely sliced: 2 medium – form the base of the curry, adding sweetness and depth.
- Tomatoes chopped: 2 large – give the gravy its tangy base.
- Garlic paste: 1 tablespoon – adds a punch of flavor essential for the curry's depth.
- Ginger paste: 1 tablespoon – brings a warm spicy note to the dish.
- Green chilies chopped: 2-3 – introduce a mild kick.
- Oil: ½ cup – used for sautéing and bringing the curry together.
- Salt: to taste – enhances all the flavors in the dish.
- Red chili powder: 1 teaspoon – adds heat and color.
- Turmeric powder: ½ teaspoon – provides color and a subtle earthiness.
- Coriander powder: 1 teaspoon – lends a lemony floral aroma.
- Garam masala powder: 1 teaspoon – the final touch adding warmth and complexity.
- Water: as required – helps in cooking the beef and adjusting the curry’s consistency.
- Fresh coriander chopped: for garnishing – adds a pop of color and freshness.
Instructions
- Prep Your Ingredients: Start by washing the beef chunks and chopping your onions, tomatoes, and green chilies. Have your garlic and ginger paste ready along with all the dry spices measured.
- Brown the Onions: In your large cooking pot, heat the oil over medium flame. Add the sliced onions and sauté until they turn golden brown. This step is crucial for a rich base.
- Add the Beef: Increase the heat to high and add the beef chunks to the pot. Cook until the beef is nicely browned on all sides. This searing locks in the flavors.
- Spice It Up: Lower the heat to medium and stir in the garlic and ginger paste, cooking for a couple of minutes. Then add all your dry spices (salt, red chili powder, turmeric, and coriander powder) and cook until the oil starts to separate from the mix.
- Tomato Time: Mix in the chopped tomatoes and green chilies, cooking until the tomatoes are well incorporated and the oil surfaces again.
- Simmer: Add enough water to cover the beef, bring to a boil, then cover and simmer on low heat until the beef is tender. This could take 1 to 2 hours depending on the cut of the beef.
- Peas Please: Once the beef is tender, add the green peas and additional water if needed, and cook for another 10-15 minutes until the peas are tender and the curry reaches your desired consistency.
- Final Touch: Finish the dish with garam masala and fresh coriander leaves. Give it a good stir and let it simmer for a final 5 minutes.
- Serve Hot: Serve your Matar Gosht hot with naan or rice, and enjoy the blend of flavors and textures that make this dish uniquely comforting.
Notes
Aleezay Khan
I am Aleezay Khan, I enjoy experimenting with flavors, giving traditional Pakistani dishes a modern twist. Join me on a tasty journey where classic meets contemporary, creating unforgettable food adventures.