Entrees

Aaloo Gosht

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Aaloo Gosht

5 from 2 votes
Course: EntreeDifficulty: Easy
Servings

6

servings
Prep time

15

minutes
Cooking time

2

hours 
Calories

185

kcal

Aaloo 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

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