← All recipes
Indian · Main
Gosht Hariyali with Mustard Greens and Fenugreek
Gosht hariyali: ginger-garlic beef seared hard in a wok with split green chiles, then braised down with bitter mustard greens and fenugreek and finished with a fistful of mint and cilantro.
- YieldServes 4
- Hands-on35 min
- Total1 h 31 min
- Difficulty
Ingredients
- 2 tbspginger paste (or finely grated fresh ginger)
- 1 tbspgarlic paste (or finely grated garlic)
- 1 tspcoarse kosher or sea salt
- 450 gboneless beef chuck, cut into 2.5 cm cubes
- 2 tbspcanola oil
- 2fresh green Thai, cayenne or serrano chiles, stemmed and halved lengthwise, seeds left in
- 225 gfresh mustard greens, finely chopped
- ½ cupfresh or frozen fenugreek leaves (thawed if frozen), chopped
- ½ cupfresh mint leaves, finely chopped
- ¼ cupfresh cilantro leaves and tender stems, finely chopped
- 240 mlwater
To serve
- 200 gbasmati rice, cooked, to serveoptional
- 1 pinchsaffron threads, to colour the riceoptional
What it costs to shop for
Members can download a cost breakdown for any recipe in Excel: what to buy after trimming, how many packages, and the cost per serving, scaled to however many you’re cooking for.
Sign in to downloadMethod
The method is for members
The timed method (mise en place, a cook timeline with minutes per step, and cook mode with timers) is delivered to members in their packages, adapted to how they cook.
Your first week is free. Cancel any time, in one click.