Gosht Aloo
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Aloo gosht is a meat curry, originating from the Indian subcontinent, and popular in North Indian, Bangladeshi
Pakistani cuisine. It consists of potatoes cooked with meat, usually lamb or mutton, in a stew-like shorba gravy.
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Ingredients
- 500 gm Mutton cut into bite sized pieces
- 300 gm potatoes peeled n cut into small pieces
- 4 onions roughly chopped
- 3 large tomatoes roughly chopped
- 1 inch ginger pieces roughly chopped
- 7 garlic pods peeled
- Salt
- 1 teaspoon red chilli powder
- 1 tablespoon coriander powder
- 1/3 teaspoon Turmeric Powder
- 1 teaspoon garam masala powder
- 2 tablespoon chopped coriander leaves
- 1/2 cup oil
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Instructions
- Take onion, tomato, ginger, garlic in mixer grinder jar and grind it into fine paste.
- Heat oil in pressure cooker and fry paste for 7minutes low medium flame.
- Add salt, red chilli powder, coriander powder, turmeric powder and garam masala powder. Mix it well.
- Add mutton and mix it. Cook for 5minutes on low flame. Add 2 cups water and mix it. Cover the lid n cook it on 5whistles. Switch off the flame and wait until air release from pressure cooker.
- Add potatoes, coriander leaves and 1/3 cup water in cooked mutton. Cover the lid and pressure cook again on 2 to 3 whistles. Switch off the flame.
- Aloo Gosht is ready to serve, Serve this hot with chapati, roti, tandoori roti or rice.
Notes
If u need thick gravy add less water.
If you need gravy more spicy then grind 3 green chilies along in paste.
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