Aloo Gosht
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Potatoes cooked with mutton in a stew like shorba gravy. A dish loved by one and all. This aloo ghost is a pressure cooker version. It is cooked in pressure cooker so it is quick and easy and doesn't take much of your time to cook this dish.
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Ingredients
- 300 gm Mutton
- 3 Potato peeled and whole
- 2 Onion chopped
- 2 Tomatoes chopped
- 3 Dry red chili broken
- 2 teaspoon Ginger garlic paste
- 1 Cinnamon 1 inch stick
- 3 Cardamom
- 3 Cloves
- 1 Bay leaf
- 1 Star anise small
- 1 teaspoon Chilly powder
- 1 teaspoon Coriander powder
- 1/2 teaspoon Cumin powder
- 1/2 teaspoon Fennel powder
- 1 teaspoon Turmeric Powder
- 2 teaspoon Garam Masala powder
- Salt to taste
- 2 to 3 Mustard Oil
- 1 teaspoon Lemon juice
- 1 handful Coriander leaves chopped
- Water as required
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Instructions
- In a pressure cooker add the mutton and all the ingredients mentioned above except the lemon juice and coriander leaves and mix well.
- Cover the cooker with a lid (do not close the pressure cooker now) and cook in low medium flame stirring in continuously. Cook till the water that oozes out from the mutton dries up and oil starts to leave from sides which will take around 5-10 mins.
- Now add water covering the mutton and pressure cook for 10-15 mins.
- Let the pressure release by itself. Open the cooker and adjust the gravy consistency, add chopped coriander leaves and the lemon juice, give a quick stir and take off the heat.
Notes
Also See:
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Recipe Nutrition
Calories: 260 kcal | Carbohydrates: 56 g | Protein: 8 g | Fat: 2 g | Saturated Fat: 0.3 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Sodium: 40 mg | Potassium: 1436 mg | Fiber: 10 g | Sugar: 9 g | Vitamin A: 1416 IU | Vitamin C: 125 mg | Calcium: 96 mg | Iron: 4 mg
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