Aloo Gosht Recipe

 

1.

Heat oil and toss in the black cardamom pods and cloves.

2.

After a minute, add chilli powder, garlic and ginger paste, coriander powder and salt.

3.

It’s best to put all this masala on a plate and then add with a little water, maybe a quarter of a cup. The water ensures that the masala does not burn.

4.

After a minute or two, when the masala is lightly fried and the oil bubbles rise, add the mutton. Leave on medium or high flame for 5 to 10 minutes.

5.

Keep the cooking vessel open so that the water released from the meat evaporates as does its bisand, odour.

6.

Meanwhile, blend the fried onions and the curd together for a few seconds in the mixer and keep aside.

7.

Once the meat is slightly cooked, and the oil is bubbling, add the blended onion and curd mixture to the meat. The secret of the smooth gravy, is this blended mixture.

8.

Keep on medium flame for 5 – 10 minutes to buno, cook the curd.

9.

When oil bubbles rise, add a cup of water for the gravy. It’s level should be an inch or two above the meat. If you are going to use the pressure cooker, then you could add a cup and a half of water.

10.

I rely on the pressure cooker for aloo salan, allowing one seeti, whistle, for the meat. When the cooker cools, check the meat, which should be half done.

11.

Now add the potatoes and close the cooker. The potatoes and meat should be done with one more whistle.

12.

If cooking on low flame without a cooker, keep a check on the meat. When it is half done, add the potatoes and cook till both are done.

13.

Garnish with fresh coriander and a sprinkling of garam masala.

02

Gobhi Aloo Recipe

About Gobi Aloo Recipe | Aloo Gobi Sabji: The staple recipe of an Indian household, Gobi Aloo is an easy and quick dish to make for lunch or dinner, which makes it a favourite of every cook. Cauliflower and potatoes make for a tasty pair in this popular recipe.Over the time, there have been many variations of this dish, but this one here is an exclusive Gobi Aloo recipe with a dash of yogurt to make it thick and tasty. With a great combination of spices and generous garnishing of coriander leaves, this Aloo gobhi recipe is going to leave your taste buds happy!

Ingredients of Gobhi Aloo (Aloo Gobhi) recipe: This delicious Aloo Gobhi recipe is made of thick yogurt with a hint of butter that makes it a bit different from the usual aloo gobhi and is a semi-gravy dish. Mixed with spices and green chillies, this recipe makes for a spicy and tangy dish to savour for lunch!

Best Way to Enjoy Gobhi Aloo | How to Serve Aloo Gobhi: Gobhi Aloo sabji would go best with a chapati or paratha. You can even eat it with plain rice.

1.

Parboil the potatoes and set aside.

2.

Heat the clarified butter in a heavy-based pan and add the cumin seeds.

3.

When they splutter, add the ginger. When the ginger begins to brown, add the yoghurt, a Tbsp at a time, stirring vigorously till the fat separates between each addition.

4.

Add the cauliflower, potatoes and green chillies

5.

Stir-fry the vegetables over high for 2-3 minutes till they get coated with the clarified butter.

6.

Then add the chilli powder, turmeric, garam masala, coriander powder and salt. Stir a few more times, till well mixed.

7.

Lower the heat, cover the pan and let the vegetables cook till tender, stirring 2-3 times.

8.

Serve hot, garnished with chopped coriander leaves.

03

Bombay aloo

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