Balti Gosht by @samsweetandspicetreats

1h

4 servings

🥩

500 g

Beef

🍅

500 g

Tomatoes

🌶️

8

Green chillies

🌿

5 ml

Whole coriander

🍛

1.3 ml

Garam masala powder

⚫

5 ml

Black pepper powder

🫙

5 ml

White cumin

🧄

15 ml

Ginger garlic paste

🧂

6 g

Salt

🫗

120 ml

Oil

  1. Blanch
    • tomatoes

    Blanch the tomatoes in boiling water, then peel off and discard their skins.

  2. Step
    • coriander seeds
    • cumin seeds

    Dry-roast the coriander seeds and cumin seeds until fragrant.

  3. Crush
    • coriander seeds
    • cumin seeds

    Crush the roasted coriander seeds and cumin seeds coarsely using a mortar and pestle.

  4. Heat
    • cooking oil

    Heat 1/2 cup (120 ml) cooking oil in a heavy pot over medium-high heat.

  5. Add
    • ginger garlic paste

    Add 1 tablespoon (15 ml) ginger garlic paste and fry until aromatic.

  6. Add
    • beef

    Add 500 g (1.1 lb) beef and cook over high heat until its color changes.

  7. Add
    • tomatoes

    Add the peeled tomatoes and cover the pot.

  8. Cook
    • beef
    • tomatoes

    Cook covered over medium-low heat until the beef is tender and the tomatoes have released their juices.

  9. Cook
    • tomatoes
    • beef
    • Garam masala powder

    Uncover and cook, stirring occasionally, until the tomato liquid reduces to a thick masala.

  10. Add
    • black pepper
    • coriander seeds

    Add black pepper, crushed coriander seeds, crushed cumin seeds, salt, and halved green chilies.

  11. Fry
    • beef
    • cooking oil
    • Garam masala powder

    Fry the beef masala over medium-high heat until the oil separates and rises to the surface.

  12. Sprinkle
    • garam masala

    Sprinkle 1/4 teaspoon garam masala over the curry and cover the pot.

  13. Cook
    • beef
    • paratha

    Cook on low heat for 5 minutes, then serve hot with paratha.

Balti Gosht by @samsweetandspicetreats

1h

4 servings

🥩

500 g

Beef

🍅

500 g

Tomatoes

🌶️

8

Green chillies

🌿

5 ml

Whole coriander

🍛

1.3 ml

Garam masala powder

⚫

5 ml

Black pepper powder

🫙

5 ml

White cumin

🧄

15 ml

Ginger garlic paste

🧂

6 g

Salt

🫗

120 ml

Oil

Preparation Steps

  1. Step 1/13

    Blanch the tomatoes in boiling water, then peel off and discard their skins.

    🍅tomatoes
    🔪knife
    🥢tongs

  2. Step 2/13

    Dry-roast the coriander seeds and cumin seeds until fragrant.

    🫙coriander seeds
    🫙cumin seeds
    🥄wooden spoon

  3. Step 3/13

    Crush the roasted coriander seeds and cumin seeds coarsely using a mortar and pestle.

    🫙coriander seeds
    🫙cumin seeds
    ✨mortar and pestle

  4. Step 4/13

    Heat 1/2 cup (120 ml) cooking oil in a heavy pot over medium-high heat.

    🫗cooking oil
    🥄measuring cup

  5. Step 5/13

    Add 1 tablespoon (15 ml) ginger garlic paste and fry until aromatic.

    🧄ginger garlic paste
    🥄measuring spoons
    🥄wooden spoon

  6. Step 6/13

    Add 500 g (1.1 lb) beef and cook over high heat until its color changes.

    🥩beef
    🥄wooden spoon
    🥢tongs

  7. Step 7/13

    Add the peeled tomatoes and cover the pot.

    🍅tomatoes
    🥢tongs

  8. Step 8/13

    Cook covered over medium-low heat until the beef is tender and the tomatoes have released their juices.

    🥩beef
    🍅tomatoes
    🥄wooden spoon

  9. Step 9/13

    Uncover and cook, stirring occasionally, until the tomato liquid reduces to a thick masala.

    🍅tomatoes
    🥩beef
    🥄wooden spoon

  10. Step 10/13

    Add black pepper, crushed coriander seeds, crushed cumin seeds, salt, and halved green chilies.

    ⚫black pepper
    🫙coriander seeds
    🫙cumin seeds
    🧂salt
    🌶️green chilies
    🥄measuring spoons
    🥄wooden spoon

  11. Step 11/13

    Fry the beef masala over medium-high heat until the oil separates and rises to the surface.

    🥩beef
    🫗cooking oil
    🥄wooden spoon

  12. Step 12/13

    Sprinkle 1/4 teaspoon garam masala over the curry and cover the pot.

    🍛garam masala
    🥄measuring spoons

  13. Step 13/13

    Cook on low heat for 5 minutes, then serve hot with paratha.

    🥩beef
    🍞paratha
    🥢tongs

Composition

Ingredients

Types

Meat, Vegetables, Condiments, Herbs and Spices

Ingredients

Beef, Tomatoes, Green chillies, Whole coriander, Garam masala powder, Black pepper powder, White cumin, Ginger garlic paste, Salt, Oil

Notes

Beef (boti pieces), Tomatoes (medium size, skin removed by blanching), Green chillies (thin, 5-10 or to taste, halved diagonally), Whole coriander (heaped, roasted and crushed), White cumin (roasted and crushed), Salt (to taste)

Allergens

to inform

Dietetics

Dietary regimen

Halal, Low carbohydrate

Calories

520 kcal

Macro nutrients

Protein: 30g, Fat: 37g, Carbohydrates: 16g, Fiber: 3g

Nutritional Information

Minerals

Iron: 4.5mg, Zinc: 7mg, Potassium: 650mg, Sodium: 700mg

Vitamins

Vitamin C: 20mg, Vitamin B12: 2.2µg, Vitamin B6: 0.45mg, Vitamin A: 40µg

Preparation

Time Information

Preparation

15 minutes

Cooking

45 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

knife, cutting board, measuring spoons, measuring cup, wooden spoon, tongs, mortar and pestle

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Eid, Dinner, Lunch, Family Meal, Festive Meal

Origin

Source

Platform

instagram

Original Creator

@samsweetandspicetreats

Origin

Cuisine

Pakistani

Geographic

Pakistan, South Asia

Various

Aspect

Texture

Tender, Melt-in-the-mouth, Thick, Saucy, Juicy

Flavors

Spicy, Savory, Rich, Tomatoey, Aromatic, Peppery, Earthy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Cool promptly before refrigerating,Store in an airtight container at or below 4°C (40°F),Reheat thoroughly until steaming hot), freezer : 3 months (Store in a freezer-safe airtight container,Freeze in individual portions,Thaw overnight in the refrigerator before reheating)