Go Back
–+ servings
2 bowls in the back and one held by hand Beetroot and Meat Curry (Chukandar Gosht).
Print Recipe
5 from 1 vote

Beetroot and Meat Curry (Chukandar Gosht)

Beetroot and Meat Curry (Chukandar Gosht) is a tomato and spinach-based curry. Great for a weeknight meal.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main
Cuisine: Indian, Pakistani
Keyword: Aloo Matar Keema (Potatoes, Peas, and Ground Beef Curry), Beetroot and Meat Curry (Chaukandar Gosht), chaukandar gosht, meat curry
Servings: 6 people
Calories: 50kcal
Author: Sarah Mirza

Equipment

  • Instant Pot

Ingredients

  • 1 medium onion pyaz
  • 2 tbsp ginger garlic paste lasun adrak ka paste
  • 3 beetroot chaukandar
  • 1 bunch spinach
  • ⅛ cup water pani
  • 2 medium tomatoes tematar
  • 1 lbs mutton bakray ka gosht
  • 1 green pepper hari mirchi
  • ⅛ cup water pani

Whole Spices

  • 1 cinnamon stick dal cheeni
  • 15 black peppercorns sabut kali mirch
  • 2 green cardamoms hari elachi
  • 1 black cardamom kali elachi
  • 3 cloves long

Powder Spices

  • 1 tsp red chili powder peese huwi lal mirch
  • 3 tsp coriander powder peesa huwa dhanya
  • ½ tsp turmeric powder haldi
  • ¼ tsp garam masala powder peesa huwa garam masala
  • ½ tsp salt namak

Garnish

  • ¼ bunch cilantro dhanya
  • ½ tsp cumin powder peesa huwa zeera
  • ¼ tsp lemon juice lemo ka rus

Instructions

  • In an Instant Pot, on sauté mode, add oil, and let it heat up.
  • Add onion, sauté the onion until its brown.
  • Now add whole spices like black cardamom, cinnamon, green cardamom, black peppercorns, and cloves mix it for 20 seconds.
  • Next add ginger garlic paste and mix it for 20 seconds.
  • Add the meat, sauté the meat until it changes color.
  • Now mix in salt along with powder spices and mix well for 20 seconds.
  • Pressure it for 10 minutes.
  • Next add in beetroot mix well.
  • Add the chopped beetroot leaves and mix well.
  • Now add the spinach and mix it well.
  • Add the tomatoes and mix well.
  • Now add water and mix well.
  • Last place a whole green pepper on top.
  • Pressure it 2 minute again and vent it.
  • Now when you unseal it, it will be watery.
  • Select sauté mode and dry the water for 5-10 minutes. stir occasionally so it doesn't burn in the bottom.
  • When the water is pretty much dried up.
  • Turn off the Instant Pot.
  • Garnish cumin powder, lemon juice, and cilantro. Serve it with Naan or Chapati. Enjoy!

Nutrition

Serving: 1cup | Calories: 50kcal | Carbohydrates: 10g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 23mg | Potassium: 33mg | Fiber: 4g | Sugar: 5g | Vitamin A: 556IU | Vitamin C: 26mg | Calcium: 39mg | Iron: 1mg