Aloo Gosht is a potato and meat stew in a spicy onion-tomato and yoghurt sauce served with rice or roti. Pressure cooker and pot method included.
Prep Time10 minutesmins
Cook Time50 minutesmins
Course: Main Course
Cuisine: Indian, North Indian, Pakistani
Servings: 2people
Author: Famidha Ashraf
Equipment
1 Pressure cooker
INGREDIENTS
2tablespoonsghee
2tablespoonscooking oil
3cloves
2green cardamom
1black cardamom
1inchcinnamon stick
1bay leaf
½teaspooncumin seeds
3 to 4black peppercorns
1pieceblack stone flowerkalpasi / dagad ka Phool
1large onionground to paste
1tablespoonginger garlic paste
fresh mint leaves
3 to 4green chilliesslit
500gramsmutton or lambbone-in, washed and drained
1teaspoonred chilli powder
1teaspoonKashmiri red chilli powder
2teaspooncoriander powder
½teaspoonturmeric powder
½teaspooncumin powder
2large tomatoesground to paste
½cupyoghurtwhisked
¾cupwater or more if you like it thin
1 to 2largepotatoespeeled
2teaspoonskasuri methi
½teaspoongaram masala
Fresh coriander leaveschopped
2 to 3green chilliesslit
INSTRUCTIONS
Heat the ghee and oil in a saucepot or pressure cooker on a low to medium flame.
Add all the whole spices and fry for a few seconds.
Add the onion paste and saute for 4 to 5 minutes on medium flame.
Add the ginger-garlic paste, green chillies and mint leaves and saute for a minute.
Increase the flame to medium to high and add the mutton pieces and cook for 2 minutes.
Reduce the flame and add all the spice powders and cook for 2 minutes.
Stir in the prepared tomato paste and bring this to a boil.
Stir in the whisked yoghurt and bring this to a boil.
Add salt and water and cover the pressure cooker with the regulator or cover the pot with its lid.
Cook on a medium flame for 15 minutes or 4 to 5 whistles and switch off. If using pot, cover and cook for 25 mins - stirring occasionally.
Open the pressure cooker only after it cools down on its own.
Cut the potatoes into large chunks of even size and add to the pot or cooker along with a little water and pressure cook for 2 whistles or 8 to 10 minutes. If using a pot, it will take 20 mins.
Open the cooker when the pressure settles on its own.
Switch on the stove to medium flame, adjust the salt, add kasoori methi, garam masala, green chillies and coriander leaves and simmer for a few minutes.
Serve hot with rice, parathas or rotis!
Notes
The cooking time may increase or decrease a little based on the type of meat you use.