Aaloo Gosht
Course: EntreeDifficulty: Easy
Servings
6
servingsPrep time
15
minutesCooking time
2
hoursCalories
185
kcalAaloo gosht is a meat curry cooked with mutton and potatoes in a stew-like shorba gravy. It’s a staple and ‘every-day’ dish and popular in North Indian, Pakistani, and Bangladeshi cuisine.
Ingredients
1 kg. Mutton
0.5 kg. Potatos-peeled and cut into 2 inch cubes
0.25 tsp. Turmeric (Haldi)-powder
1 tsp. Chili (Lal Mirch)-powder
3 tbsp. Coriander (Dhaniya) Seeds-powder
2 cups Onion-coarsely diced
0.5 cup Vegetable Oil or Ghee
1 tbsp. Ginger (Adrak)-paste
1 tsp. Garlic (Lehsan)-paste
1 tsp. Garam Masala-powder
8 Cloves (Laung)
6 Black Pepper (Kali Mirch)-whole
2 Black Cardamom (Bari Illaichi)
2 tsp. Salt (adjust to taste)
1 cup Fresh Coriander/Cilantro (Dhaniya)-leaves
3 Green Chilies-chopped
2 limes
Directions
- Fry the onion in oil on medium heat till light brown
- Remove the onion onto a paper towel, pat dry and once cooled down, grind
- Add haldi, dhaniya, mirch, garlic, ginger, salt with a cup of water in the oil. Cook until most of the water has dried.
- Add mutton and onion and cook till water dries again
- Add 3 cups of water, cover and cook till the meat tenderizes
- When meat is tender add potatoes and cook till the potatoes are tender
- Cook on low heat until the oil begins to separate and the gravy starts to thicken.
- Garnish with fresh chopped dhaniya/cilantro, green chilies and lime
- Serve with naan or rice
This aloo gosht recipe is authentic, simple to make and amazingly delicious. I modified the recipe by adding 1/2 cup yogurt & tomato puree, 2 small pieces of cinnamon and adding a handful of dry fenugreek leaves (kasoori methi) at the very end. The final result was the perfect aloo gosht that reminds me of my late mother’s cooking. Thank you for this recipe and thank you for this Desi cooking resource.