sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.

Chuqandar Gosht

chuqandar gosht
Turkey Thanksgiving

Turkey Thanksgiving

Turkey Thanksgiving: Turkey cooked in oven with biryani stuffing...

Crab Masala

Crab Masala

How to makeCrab Masala ?How to cookCrab Masala ?Learn the recipeCrab Masala by vahchef.F...

Hara Murg

Hara Murg

This dish tastes as refreshing as it sounds. ...



How to makeKabab?How to cookKabab?Learn the recipeKababby vahchef.For all recipes visit ...

chicken kitchap

Chicken Kitchap

How to makechicken kitchap?How to cookchicken kitchap?Learn the recipechicken kitchapby ...

Chicken chatpata

Chicken Chatpata

How to makeChicken chatpata?How to cookChicken chatpata?Learn the recipeChicken chatpata...

Chuqandar Gosht Recipe, How To Make Chuqandar Gosht Recipe

How to makechuqandar gosht?How to cookchuqandar gosht?Learn the recipechuqandar goshtby vahchef.For all recipes visit

About Recipe

How to make chuqandar gosht

(59 ratings)
0 reviews so far
Prep time
15 mins
Cook time
45 mins
Total time
60 mins
chuqandar gosht
Author : Vahchef
Main Ingredient : Beetroot
Servings : 0 persons
Published date : November 03, 2016

Ingredients used in chuqandar gosht
• Ground coriander - 1 teaspoons.
• Turmeric - 1/2 teaspoons.
• Salt - 1 1/2 teaspoons.
• Ground red pepper - 1 1/2 teaspoons.
• Tomato - medium to large - 1 piece.
• Onion - medium to large - 1 piece.
• Grated beetroot - 3-4 piece.
• Veal with bone or goat meat - 2 lbs.
• Ground garam masala - 1/2 teaspoons.
• Imli water - 4 teaspoons.
• Garlic - 1 teaspoons.
• Ginger - 1.5 teaspoons.
First brown the onions well, then add meat and turn until nicely browned. Then add garlic and ginger, freshly chopped fine or ground. Make sure to stir well, Then add salt, red pepper, turmeric, coriander and garam masala. Stir well again. Now add the diced tomatoes and make sure that you stir well and once the water has come out of tomatoes and dried a little, then add grated beetroot and sliced leaves of beetroot (if you bought any with the beetroots) Cook on very low flame until meat is done. When meat is tender, turn the pot back on high heat so that any leftover water dries, then add your Imli water and garnish with green chillies. Serve hot with rice or naan. Makes 2-3 Servings

Cooking with images


Comments & Reviews


You need to login to post a comment. Click here to login.

Recent comments


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter