Chukandar Gosht (Mutton beetroot curry) is a fantastic mutton curry with beetroot onions, tomatoes, and spices. Made in the stovetop. It is one of those very popular mutton dishes that tastes excellent with homemade Roti (Chapati & Phulka)or steamed white Boil Rice.
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Chukandar Gosht (Mutton beetroot curry)
Authentic chukandar gosht recipe and a year-round favorite in my home.
This beetroot curry (also known as chukandar Curry) is amazingly delicious and so easy to make. It’s a non-vegetarian meal packed with flavor and filling ingredients. You will love this recipe if you love easy curries made with fresh ingredients. Pair this dish with,Roti (Chapati & Phulka),Boil Rice, Paratha.
Ingredients Substitute
- Onion: You will need two medium onions, thinly sliced.
- Mutton: I have used 250-gram mix bone.
- Ginger Garlic Paste: I have used 1 tbsp of homemade Ginger Garlic Paste (adrak lasan paste).
- Tomato. Use a fresh, ripe tomato.
- Basic Spices: Only a few regular spices are used in this recipe.
- Coriander leaves: Also known as cilantro, this adds a fresh flavor.
- Green Chillies: Chopped
- Chukandar Ghost (Mutton beetroot curry)
How To Make Chukandar GosHT
Heat a non-stick pot, add 1/4 cup oil and sliced onions, and stir for 30 seconds.
Add meat, and stir on medium heat for 2-3 minutes (This is because we want to finish the smell from the meat)
Now add 1 tablespoon of homemade Ginger Garlic Paste (adrak lasan paste)and stir for 10 seconds.
Add 1 tablespoon of red chili powder, 1 tablespoon of coriander powder, 1 tsp of turmeric powder,1 tsp of Cumin powder,1 tsp of salt, and 1 tsp of chili flakes again stir for 30 seconds.
Add chopped tomatoes. Stir until tomatoes vanish in it nicely. Then add, cut chukandar, and mix well.
Now, add 2 cups of water and let it boil, and with the lid on cook it until meat and chukandar are tender.(Cook it For 40 minutes)
After the meat and chukandar are tender, stir it on high heat so all extra juices from it evaporate and you see oil with the sides of the pot.
lastly, add chopped green chili and Coriander.
Try This More Non-vegetarian recipe
Gobi Ghost (cauliflower mutton Curry)
Palak Gosht (Beef Spinach Curry)
French Beans Recipe (french green beans)
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Chukandar Ghost (Mutton Beetroot curry)
Ingredients
- 250 Gram Mutton meat mix bone
- 4 Medium Beetroot
- 4 Medium Tomato
- 2 Medium Onion
- 1 Tbsp Ginger garlic paste
- 1 Tbsp Red chili Powder
- 1 Tsp Red chili Flakes
- 1 Tsp Turmeric Powder
- 1 Tsp Salt
- 1 Tbsp Coriander Powder
- 1 Tsp Cumin Powder
- 1/4 Cup Oil
- Green Chillies
- Coriander leaves chopped
Instructions
- Heat a non-stick pot, add 1/4 cup oil and sliced onions,stir for 30 seconds.
- Add meat, stir on medium heat for 2-3 minutes (This is because we want to finish the smell from meat)
- Now add 1 tablespoon of homemade Ginger Garlic Paste (adrak lasan paste)and stir for 10 seconds.
- Add 1 tablespoon of red chili powder, 1 tablespoon of coriander powder, 1 tsp of turmeric powder,1 tsp of Cumin powder,1 tsp of salt,1 tsp of chili flakes again stir for 30 seconds.
- Add chopped tomatoes.Stir until tomatoes vanish in it nicely.Then add,cut chukandar and mix well.
- Now,add 2 cups of water and let it boil,and with lid on cook it until meat and chukandar is tender.(Cook it For 40 minutes)After meat and chukandar is tender, stir it on high heat so all extra juices from it evaporates and you see oil with the sides of the pot.
- lastly,add chopped green chili and Coriander.
