Dhingri Gosht Beef with Bell Peppers Onions and Mushrooms
Elevate your dinner table with the bold, aromatic flavors of Dhingri Gosht Beef with Bell Peppers, Onions, and Mushrooms—a rich and hearty dish that brings together tender, spiced beef, vibrant bell peppers, and earthy mushrooms in a luscious tomato and yogurt-based gravy. Infused with warm cumin, garam masala, and a medley of flavorful spices, this one-pan wonder is as satisfying as it is visually stunning, featuring a rainbow of ingredients cooked to perfection. Ready in just over an hour, this mouthwatering curry pairs beautifully with steamed basmati rice, soft naan, or pillowy roti, making it a versatile weeknight dinner or an impressive centerpiece for entertaining. Dive into this irresistible fusion of textures and flavors for a comforting meal that’s guaranteed to delight your taste buds.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Beef (boneless, diced)
- 200 grams White button mushrooms (sliced)
- 2 units Bell peppers (mixed colors, diced)
- 2 units Onion (large, sliced)
- 200 milliliters Tomatoes (pureed)
- 1 tablespoon Ginger-garlic paste
- 100 grams Yogurt
- 3 tablespoons Vegetable oil
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 2 teaspoons Coriander powder
- 1 teaspoon Garam masala
- 2 tablespoons Fresh cilantro (chopped)
- 1 teaspoon Salt
- 250 milliliters Water
Instructions
Heat the vegetable oil in a large pan or skillet over medium heat.
Add the cumin seeds and let them splutter for about 30 seconds until aromatic.
Stir in the sliced onions and sauté until golden brown, approximately 8-10 minutes.
Add the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
Mix in the turmeric powder, red chili powder, and coriander powder. Cook the spices for 1 minute to release their flavors.
Add the beef to the pan and sear it for about 5-7 minutes until it begins to brown.
Pour in the pureed tomatoes and stir well. Cook for 5-7 minutes until the oil starts to separate from the mixture.
Lower the heat and mix in the yogurt. Stir well to combine and cook for another 2-3 minutes.
Add the sliced mushrooms, diced bell peppers, and salt. Stir everything together.
Pour in the water, cover the pan, and let it simmer on low heat for 30 minutes or until the beef is tender and the gravy thickens.
Stir in the garam masala and cook for an additional 2 minutes.
Garnish with fresh cilantro before serving.
Serve hot with steamed rice, naan, or roti.
Nutrition Facts
Calories |
1985 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.6 g | 185% | |
| Saturated Fat | 46.8 g | 234% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 406 mg | 135% | |
| Sodium | 2870 mg | 125% | |
| Total Carbohydrate | 77.2 g | 28% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 39.2 g | ||
| Protein | 116.9 g | 234% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 458 mg | 35% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 4056 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
