COPPER🇧🇹 Bhutan
Phaksha paa recipe
Savor the rich flavors of Bhutan with this dish!
Ingredients
- 500 g beef
- 2 onions
- 20 g ginger
- 4 garlic
- 4 green chili
- 2 tsp coriander powder
- 1 tsp turmeric powder
- 500 ml water
- 2 tbsp oil
- 1 tsp salt
How to make Phaksha paa
- Start by chopping 1 onion, 3 garlic cloves, 1 tablespoon of ginger, and 2 green chilies; set them aside for cooking.
- In a pot, heat 2 tablespoons of oil over medium heat for about 1 minute.
- Add the chopped onion, grated ginger, and minced garlic; sauté until golden, about 5 minutes.
- Stir in 500 g of diced beef and cook until browned, around 8 minutes, stirring occasionally to ensure even cooking.
- Add the chopped green chilies, 1 tablespoon of coriander powder, 1 teaspoon of turmeric, and 1 teaspoon of salt to the pot; mix well.
- Pour in 4 cups of water and bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low and let it simmer for 30 minutes, stirring occasionally.
- After 30 minutes, check the beef for tenderness; if tender, remove from heat, if not, simmer a bit longer.
- Serve Phaksha paa hot with rice or flatbread, ensuring it is presented in a warm dish.
What is Phaksha paa?
Phaksha paa is a traditional dish from Bhutan, simmered in one pot, and takes about 45 minutes from start to finish. It is built around beef and ginger. The recipe below uses 10 ingredients and is written out step by step.
How long does Phaksha paa take?
At 45 minutes it is quicker than 69% of the 588 dishes in Copper's atlas. Copper's atlas has 24 dishes built on beef. The method runs to 9 steps, the longest being 30 minutes.
Any tips for making Phaksha paa?
Browning the beef enhances the depth of flavor.
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