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Methi Gosht Curry with Peas

Methi gosht an Indian influenced curry featuring lots of fresh fenugreek, my version uses beef rather than mutton & adds sweet garden peas.

It is a rich and hearty curry that slowly cooks for a couple of hours and makes the whole house smell amazing!

Close up methi gosht (beef and fenugreek) curry with peas served in an iron karahi.

Beef Curry with Fenugreek and Peas

My version of methi gosht is a delicious slow cooked stew style of a curry.

Slowly simmered in a pot with a lid and loaded with loads of fresh fenugreek and a host of classic Indian spices.

The peas are added right at the end of the cooking process and add little explosions of sweet freshness.

They are called mutter or matar in food from the Indian subcontinent. I use them in classic dishes like matar paneer and keema matar as well as this anglicised curry.

Beef is not common meat to use in an Indian influenced curry for cultural reasons. But the rich flavour and meaty mouthfeel really works well with Indian flavours.

It works particularly with the flavour of fenugreek, it is a combination that I use in both my beef bhuna and minced beef curry.

This slow-cooked curry is really easy to make, tastes superb and fills your house with a wonderful aroma.

Close up methi gosht (beef and fenugreek) curry with peas.

Frequently Asked Questions

What sort of beef should I use?

The recipe here calls for a stewing beef and in reality that refers to a whole slew of cheaper cuts of meat.

I usually go for shin of beef. It is the cut of meat that I recommend in both my beef vindaloo and beef dopiaza recipes.

Neck or chuck of beef are also really good options, but any form of braising steak will work well.

Can I use dried fenugreek (Kashuri Methi)?

This dish is very much designed with fresh methi in mind. It is used as a leafy vegetable rather than as a herb.

You could use dried fenugreek for the flavour and add spinach for the body. It will change the flavour of the dish, but it will still taste superb.

Can I make this with Lamb or Mutton?

Yes absolutely! It would taste wonderful with lamb or mutton, although I would add a tablespoon or two of vinegar for some acidity.

This will help cut through the richness of the meat.

Can I make this in advance?

Yes, this dish will store in the fridge for a few days. Just like many beef stews, the flavour will improve over this time too.

Overhead methi gosht (beef and fenugreek) curry with peas served in an iron karai.

Serving Suggestions.

I sometimes feel like a stuck record when I recommend a tandoori style naan bread as a side for a curry. So this time I will recommend…

Naan bread! Are you daft? That thick and unctuous gravy in methi gosht is just begging for naan. Although a couple of chapatis would work well too.

Rice is also a good side, brown basmati rice is particularly good with bold flavours. But a good pilau rice is also a great option.

If you wanted to do something different a side of my roasted Bombay potatoes is great with this curry. With naan bread of course!

Methi gosht (beef and fenugreek) curry with peas served in an iron karahi.
Yield: 2 Servings

Methi Gosht Recipe

Prep Time: 10 minutes
Cook Time: 1 hour 40 minutes
Total Time: 1 hour 50 minutes

This simple beef curry or methi gosht is the perfect gentle introduction to Indian flavours, you spend 15 minutes at the stove then walk away to drink in the aroma for a couple of hours!

Ingredients

  • 375g (13oz) Stewing Beef
  • 2 Tbsp Cooking Oil
  • 1 Medium Large (150g) Onion
  • 4 Cloves Garlic
  • 2 Green Chillies
  • 1 (35g) Thumb Sized Piece of Ginger
  • ½ Tsp Kashmiri Chilli Powder
  • ½ Tsp Turmeric Powder
  • 1 Tsp Ground Corinader
  • ½ Tsp Ground Cumin
  • 1 Medium (75-100g) Tomato
  • 1 Tbsp Tomato Paste
  • 125ml (½ Cup) Beef Stock
  • 1 Tsp Dark Brown Sugar
  • ½ Tsp Salt
  • 2 Bunches of Fresh Fenugreek (1½ Cups prepared)
  • 100g (1 Cup) Peas
  • Salt to Taste

Instructions

  1. Cut the beef into a 2-2.5cm dice.
  2. Top and tail the onion, then peel it and cut it into 8 wedges.
  3. Mash the garlic into a paste.
  4. Grate the ginger.
  5. Cut the tomato into a 1cm dice.
  6. Slice the green chillies into rounds approximately 2mm thick.
  7. Heat the oil over a medium high heat in a heavy bottomed saucepan (24cm).
  8. Add the onions and cook until they begin to colour (it should take 5-7 minutes) stirring regularly.
  9. Turn the heat up to high and throw in the beef.
  10. Cook the beef until it starts to colour up for another 5 minutes, stirring regularly.
  11. Add the garlic, ginger and green chilli and chilli powder, turmeric, cumin, and coriander, then cook for a minute stirring continuously to allow the spices to become fragrant.
  12. Add the tomato paste, beef stock, brown sugar and salt
  13. Reduce the heat to low add a lid and cook for 1 hour.
  14. Roughly chop the fresh fenugreek discarding the stalks.
  15. Remove the lid and stir in the fresh fenugreek and cook for another 20 minutes adding in water if the sauce reduces too far.
  16. Stir in the frozen peas for the last 2 minutes of the cooking time.

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 737Total Fat: 46gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 28gCholesterol: 163mgSodium: 1127mgCarbohydrates: 26gFiber: 6gSugar: 10gProtein: 56g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

Lisa | Tiny Kitchen Capers

Friday 9th of February 2018

This looks so delicious! What a beautiful dish!

Brian Jones

Saturday 10th of February 2018

Thank you.

Ramona

Friday 9th of February 2018

I could curry all day long, I absolutely love curries. This combination of beef and peas sounds absolutely amazing and it’s defo a combo I must try since I’m a fan of both. A good old curry like this comes as a treat any time definitely a recipe that I’m going to save and make fairly soon. It’s actually made me really hungry right now ???

Brian Jones

Saturday 10th of February 2018

Thank you... I love Indian flavours and this one is superb.

Deanna

Friday 9th of February 2018

oh wow! I love to have a large bowl of this. It snowing here in Cleveland and this would be so filling on a day like this!

Brian Jones

Saturday 10th of February 2018

It is a corking recipe, give it a go and enjoy :)

OH LA LATKES

Friday 9th of February 2018

I will definitely try this recipe as peas and beef are 2 of my favourite ingredients and the prep time is just 20mins. Sound fantastic to me! Also, I really like the potato reference in your name. We'd say "Krumpln" in Austria.

Brian Jones

Friday 9th of February 2018

Haha, it is so rare for people to pick up on the Krumpli reference :) Although I guess you being fairly close it makes sense, there are not many of us writing in the English language in this part of the world, I know on person in Germany and another in Croatia. Have fun with the curry, it is a really tasty foll proof recipe.

Deborah

Thursday 12th of January 2017

Looks like just the ticket for tonight - can it be adapted for a slow cooker?

Brian Jones

Thursday 12th of January 2017

Hi Deborah... It most certainly would work in a slow cooker, the sauce would not reduce as much in there so it would be more liquid but if you were to transfer it to a large pan on a high heat and reduce for 5-10 minutes before serving (remove the meat first) and then add the meat back in with the peas you should be pretty much sorted.

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