Aloo Gosht Recipe Aloo Gosht Ka Salan Recipe – Potato Mutton Curry Description:
Aloo Gosht Recipe – Aloo Gosht Ka Salan – Potato Mutton Curry: Today sharing one of the famous one pot salan recipe of Indian and Pakistani cuisine that you can eat at lunch and dinner as main coarse. It’s a stew type curry cooked with mutton and potatoes. Full of spices and delicious in taste. People also serve this recipe as a wedding dish (Shadiyon wala aloo gosht).
Aloo Gosht Serving Idea:
Traditionally it’s served with tandoori roti or naan. People also like to serve with steam or tadka rice.
As the curry is full of taste so no need to serve salad or raita specifically with this but if you like it then you can.
I personally make this recipe on family get together and serve with tandoori naan which enhances the flavor and believes me every bite of curry is packed with taste and fill your appetite with satisfaction.
Lemonade is the best option to serve in the place of carbonated drinks. Otherwise, the water is fine!
6 Tips to Make Perfect Aloo Gosht Ka Salan
Always use the best meat that can easily tender.
Make sure the potatoes are not sweet in taste.
Cook the spices on high heat and make sure it should not stick to the bottom pan. If it sticks then add little water but make sure it should not burn.
Adding crushed brown onion in aloo gosht makes it extra delicious and keeps the curry running and smooth.
If you like the flavor of dried mint then rub it on your palm and sprinkle evenly. Most of the ‘bawarchi’ local chefs use this technique to add aroma in salan.
Never make aloo gosht in a steel pan or any other pot that has high probability of sticking during cooking.
Mutton 500 Gms
Oil – 1 Tbsp
Ginger Garlic Paste – 1 Tsp
Red Chili Powder — 1 Tsp
Turmeric Powder – 1 Tsp
Coriander Powder – 1 Tsp
Yogurt – 1 Cup
Brown Onion – 1 Tbsp
Garam Masala Powder – 1 Tsp
Water – 800 ml
Potatoes – 3 Big (Cubes)
Fry Onion In a pan, golden fry 2 big onion slices. Take it out as it gets crispy and golden in color.
Crush them (Keep it in a cool place to crushed easily).
Add materials Now in the same pan, add mutton in 1 tbsp oil and cook on high heat until it changes the color.
Spice Rawness Add, salt, red chili, turmeric, and coriander powder and cook on high heat to get rid of spice rawness.
Yogurt Adition Now add 1 cup of yogurt and cook to make a thick curry.
Crush well As the yogurt blended well in curry add the golden fried onion. Crushed well before adding in curry.
Mix Mix well.
Water addition Add 400 ml water and cook on medium to low heat for about 30 to 40 minutes to tender the meat.
Fry In the meanwhile, fry potatoes.
Oil & Heat In a pan, add 3 Tsp oil and heat it up.
Potato Cubes Add potato cubes season with salt, red chili, and turmeric. Slightly fry for few minutes and add potatoes in curry.
Stir Before adding potatoes stir the curry to show the thick texture.
Garam Masala Also add salt, garam masala powder.
Mix Mix well.
Water Adition Add 400 ml of water.
Cover & Wait Cover the lid for 20 to 25 minutes on low to medium heat.
Green Chilies After 25 minutes add green chilies and cover for 5 minutes.
Deg (دیگ ) is called Caldron or Cauldron is the special cooking pot or pan used to make dishes with a specific flavor. Here in this recipe, I used the regular pan but added fried onion in crushed form and applied some cooking techniques that enhance the flavor to taste like degi aloo gosht.
Can We Add Tomatoes In Aloo Gosht Curry?
If you like the traditional taste of aloo gosht then avoid tomatoes to make curry. To create the authentic taste of aloo gosht, it has to cook with yogurt and spices.