How to make Aloo Gosht -
Flavourful mutton and potato curry
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Medium potatoes (aloo), Mutton (gosht)
Cuisine : Punjabi
Course : Main Course Mutton
You can also find more Main Course Mutton recipes like Mixed Grill Sizzler Rajasthani Lamb Chop Korma Kalia Safed Dum Kebab (Meatloaf)
Aloo Gosht Recipe Card
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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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.
