How to make Aloo Gosht -

Flavourful mutton and potato curry

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Medium potatoes (aloo), Mutton (gosht)

Cuisine : Punjabi

Course : Main Course Mutton

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You can also find more Main Course Mutton recipes like Kashmiri Gushtaba Nalli Nihari Banjara Gosht Narial Ka Gosht

Aloo Gosht

Aloo Gosht Recipe Card

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Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 11-15 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Aloo Gosht Recipe

  • Medium potatoes (aloo) peeled and cubed 2

  • Mutton (gosht) 1 inch pieces cut on the bone 750 grams

  • Ghee 1/4 cup

  • Oil 2-3 tablespoons

  • Cumin seeds 1 teaspoon

  • Black peppercorns 1 teaspoon

  • Green cardamoms 5-6

  • Cloves 8-10

  • Bay leaves 2

  • Large Onion finely chopped 1

  • Ginger-garlic paste 1 1/2 tablespoons

  • Green chillies slit 2

  • Medium tomato finely chopped 1

  • Red chilli powder 2 teaspoons

  • Coriander powder 2 teaspoons

  • Turmeric powder 1/2 teaspoon

  • Yogurt 2-3 tablespoons

  • Salt to taste

  • Garam masala powder 1 teaspoon

  • Fresh coriander leaves finely chopped 1 1/2 tablespoons

  • Fresh coriander sprig to garnish

Method

Step 1

Heat ghee and oil in a pressure cooker. Add cumin seeds and let seeds change colour. Add peppercorns, cardamoms, cloves and bay leaves, mix and sauté well.

Step 2

Add onion, mix and sauté till translucent. Add ginger-garlic paste, mix well and cook for a minute.

Step 3

Add green chillies and mutton pieces and mix. Add tomato, mix and cook till it turns soft and pulpy.

Step 4

Add chilli powder, coriander powder and turmeric powder and mix well. Add yogurt and mix.

Step 5

Add salt and sufficient water and stir to mix. Add potatoes, mix, cover and pressure cook till the pressure is released 5-6 times.

Step 6

Remove cover once pressure is reduced completely, add garam masala powder and coriander leaves, mix well and simmer for a minute.

Step 7

Garnish with coriander sprig and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.