Gahori Tenga (assamese Style Beef Stew)

Gahori Tenga is a traditional Assamese beef stew that is bursting with flavors from the northeastern region of India. This hearty and comforting stew is a perfect combination of tender beef, tangy flavors, and aromatic spices.

Non Vegetarian Main Course Assamese Beef Stew Tangy
Gahori Tenga (assamese Style Beef Stew)

Ingredients

  • 500g beef, cut into cubes
  • 2 tbsp mustard oil
  • 1 onion, finely chopped
  • 2 tomatoes, chopped
  • 1 inch ginger, grated
  • 3-4 green chilies, slit
  • 1/2 tsp turmeric powder
  • 1/2 tsp cumin powder
  • 1/2 tsp coriander powder
  • 1/2 tsp fenugreek seeds
  • 1/2 tsp mustard seeds
  • 2 cups water
  • Salt to taste
  • Fresh coriander leaves for garnish

Instructions

  1. Heat mustard oil in a pot over medium heat.
  2. Add fenugreek seeds and mustard seeds. Once they start to splutter, add the chopped onions and sauté until golden brown.
  3. Add the beef cubes and cook until they are browned on all sides.
  4. Stir in the chopped tomatoes, grated ginger, green chilies, turmeric powder, cumin powder, and coriander powder. Cook for 5 minutes.
  5. Pour in the water, season with salt, and bring to a boil. Then reduce the heat, cover the pot, and simmer for 1.5 to 2 hours, or until the beef is tender.
  6. Garnish with fresh coriander leaves and serve hot with steamed rice.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
2 hours
Total time:
2 hours
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Carbohydrates
15g
Protein
25g
Fat
20g

Supplies

Pot

Tools

Knife Cutting Board Grater

Serving suggestions

Gahori Tenga is best served hot with steamed rice or traditional Assamese bread like Pitha.

Tips & tricks

For a spicier version, increase the quantity of green chilies according to your preference.

Cost

$20