Aloo gosht is a everyday meal, cooked in every single home, but not all the aloo gosht recipes tastes all that great. Cooking method of this recipe is slightly changed which make taste excellent. Next time when you have plan to make Aloo Gosht , try this one recipe.
I was about 10 when Pakistan’s first private television channel – NTM started broadcasting. Thunder cats became my favorite cartoons back then. The Thunder Cats used to be aired around dinner time. Meaning all of us siblings and cousind will be fixated around the tv while having dinner.
My Mommy gave up on trying to station us at the dinner table while our favorite cartoons were on. At that time, my favorite dinner was Aloo Gosht (Potato Meat Curry) served with a paratha or a bowl of rice while watching our favorite cartoons. Life was perfect!
I can’t seem to forget those Dinner prepared by mom. A steaming pile of boiled rice slathered in curry flavored with fresh ground spices and drippings of meat. Tender and juicy pieces of mutton which you pull apart with fingers and potatoes cooked to the point of crumbling but still retaining their shape till you serve them in the plate. Simple, homey and satisfying – plain soul food for us. A tradition which conjures up numerous childhood memories.
It still amazes me how a 10 year old could eat parathas without any guilt or even a remote thought of weight gain. Now I feel that even the thought of having a buttered paratha adds couple of pounds to one’s waist.
So Today, I am sharing my favorite aloo gosht recipe in the loving memory of my childhood, guilt free Paratha and rice eating and being a 10 year old.
It can be served with pea pulao, home made chappati – flat bread or buttered paratha.
[one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 70 minutes[/one_third] [one_third_last] Servings: 8[/one_third_last]
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- 1 Kg mutton on the bone, cut into chunks
- 1/2 cup vegetable oil
- 5 red potatoes
- 1-1/2 onion, chopped
- 4 garlic cloves, peeled and chopped
- 3 tomatoes, chopped
- 1 tsp tomato paste
- 1/2 tsp turmeric powder
- 1 piece of ginger, peeled and chopped
- 4 cloves
- 3 black cardamom
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds, crushed
- 1 tbsp red chili
- 1/2 tsp black pepper corns
- salt according to taste
- 3 cups water
- 4 tbsp chopped coriander leaves
- 4 green chilles, thinly sliced
Yield: 8 servings
Nutritional information is not yet available. [/tab] [/tabs]
[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]
Wash meat thoroughly and drain in a colander.
Heat oil in a large skillet over medium heat. Add ginger and garlic; cook for few seconds. Now add the meat and cook for a 10 minutes.
Meat will leave a lot of water let it cook in that for another 10 minutes or until its near enough dried.
Add all the dry ingredients, except the turmeric powder.
Grind the onions and make a smooth paste of it. Add onion paste to the small pan and cook for 10-12 minutes or until the rawness of the onions is gone. Now add tomato and the tomato paste. Stir and cook on low heat for 10 minutes or until all water dries up.
Add to the skillet and mix well. Add turmeric powder and water. Cook for 40 minutes or until meat is almost done.
Meanwhile, peel, wash and cut the potatoes into halves.
Add potatoes and water to get the sauce consistency you desire. Cover and simmer on low flame for 8 minutes or until potatoes are cooked and the oil separates.
Remove from the heat. transfer into a serving dish. Sprinkle with green chilies and coriander leaves.
Aloo Gosht is ready to serve. Enjoy!
- Serve with naan or rice.
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