Saucepan@saucepan · Shared this recipeFollowBangladeshi · dinnerAloo Gosht (Beef and Potato Curry)A Bangladeshi-style beef and potato curry simmered with aromatic whole and ground spices, served with roti, naan, or rice.total1 hr 40 minprep20 mincook1 hr 25 minservings5Original recipe on theshaziablog.comKeep this recipeAdd a copy of Aloo Gosht (Beef and Potato Curry) to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredients Print photoAndroid is coming soon.Ingredients5 servingsBack to 5 servings1 1/2 lb. sirloin roast, cut into medium size chunks1 small onion, roughly chopped2 medium tomatoes, roughly chopped1 green chili4 garlic cloves, finely minced or grated1 inch piece of ginger, finely minced or grated4 cloves4 peppercorns1 cinnamon stick1 bay leaf2 brown cardamom1 tsp cumin seeds1 tsp salt, adjust to taste1 tsp red chili powder, adjust to taste2 tsp coriander powder2 tsp cumin powder0.25 tsp turmeric powder0.25 tsp Kashmiri red chili powder, optional great for color but not spicy0.5 cup neutral cooking oil3 small potatoes, peeled and cut into 4 wedges each. Set aside in water0.5 tsp garam masalafresh cilantro, small bunch washed and choppedWaterStepsClear checksTap an ingredient or step to check it off.1Step 1: Prep all ingredients before cooking. In a small food processor, blend together the tomatoes, onions, and green chili. Finely grate the garlic and ginger. Cut the meat into medium size chunks. Peel the potatoes, cut into wedges, and set aside in water.2Step 2: In a medium heavy pot, place the meat and about 5 cups of water. Bring to a slow boil. Skim off any foam or scum that rises to the top.3Step 3: Lower the heat to a slow simmer. Add the tomato-onion-chili puree, garlic, ginger, whole spices, powder spices, and oil. Cover and cook for about 1 hour. Cooking time may vary depending on the cut of meat. Check that the meat is tender and can be cut through with a fork.4Step 4: Add the drained potatoes and continue cooking covered for another 15-20 minutes. Do not overcook the potatoes. You should not need to add additional water, so keep the lid on. At this point, you can reduce the gravy or add a little more water for more gravy.5Step 5: After the potatoes are tender, turn the heat even lower. The oil in the curry should rise to the top. This may not be as visible if you used less oil.6Step 6: Garnish with a sprinkle of garam masala and cilantro. Serve with roti, naan, or rice.getsaucepan.com/r/ce1357a9-ccbd-469e-a130-77a9221faa5d · Original: https://theshaziablog.com/aloo-gosht-beef-and-potato-curry/
