Saucepan@saucepan · Shared this recipeFollowPakistani · dinnerAloo GoshtA traditional Pakistani meat and potato curry made with tender beef or mutton, cooked with a well-sautéed masala base.total1 hr 10 minprep10 mincook1 hrservings4Original recipe on flourandspiceblog.comKeep this recipeAdd a copy of Aloo Gosht 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 ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings1 lb boneless beef chunks ), or upto 1.5 lbs bone in meat (depending on quantity of bone, can use goat or lamb0.333 cup vegetable oil2 roughly diced medium onions3 cloves7 whole black peppers0.5 tsp cumin seeds1 tbsp crushed garlic1 tbsp crushed ginger0.75 tsp red chilli powder0.333 tsp turmeric powder1.5 tsp coriander powder, roasted preferred1.5 tsp salt, can adjust later2 tomatoes, finely diced2 potatos halved lengthwise and cut horizontally into wedges0.5 tsp garam masala powder0.5 tsp pepper0.5 tsp roasted cumin powder ), (optionalhandful of cilantrogreen chillies diced, to tastea squeeze of lemon juiceStepsClear checksTap an ingredient or step to check it off.1Step 1: Heat a very generous lug of oil on medium high and add your whole spices and then the onions.2Step 2: Saute till the onions develop a rich colour on the edges - we are going for bronze edges, but not looking to caramelize our onions.3Step 3: Now add in your ginger and garlic paste saute for a minute.4Step 4: Add in your powdered spices and saute for another minute.5Step 5: Keeping the heat on a medium high add in your tomatoes and saute for 3-4 minutes or until they break down and form a paste. In a rush you can always cut back on this step, but it does make for a richer taste.6Step 6: Add your meat and saute until it changes colour on all sides and the masala starts to stick to the meat.7Step 7: For stovetop: Add 2.5 cups of hot water, bring to a boil then simmer for 45-55 minutes or until meat is cooked through and breaks with some pressure. For IP: Add in 3/4-1 cup of hot water, cook on high pressure for 20 minutes then quick release for beef, for mutton check after 15 minutes.8Step 8: Now add your potatoes. For stovetop you can simmer for 15 with the curry base and for IP you can pressure cook for four minutes then quick release.9Step 9: Adjust the consistency of the curry for your preference then adjust seasoning. Now top with the final garnishes and enjoy!10Step 10: Put the beef chunks, onion, whole spices, garlic, ginger, red chilli powder, coriander powder, and salt into a pot with two cups of very hot water. Mix.11Step 11: Cover the pot with a lid and bring the mixture to a boil, once it is boiling then bring it to a simmer and let it cook (covered) for 45 minutes to an hour or however long it takes for your beef to get tender. Instant Pot: Manual 20 minutes then quick release.12Step 12: Once the beef is tender, then crank up the heat to evaporate the water and once the spice paste/masala starts to stick add a generous lug of oil and saute the masala until the oil rises above its surface.13Step 13: Then in go the tomatoes, cook until the oil rises above the surface of the masala.14Step 14: Now add in your cup of water, the potato wedges and once again bring to a boil and simmer until the potatoes are tender.15Step 15: Now add more water if needed and adjust seasoning.16Step 16: Switch off the stove and proceed with adding the finishing touches you like!getsaucepan.com/r/e3da4f0c-c74b-4bf0-9742-62356fe1e96d · Original: https://www.flourandspiceblog.com/aalu-gosht/
