Aloo Gosht is a simple curry with no complicated masala pastes or spices, and yet sometimes even such easy curries are challenging to the newbies in the kitchen.
We all are familiar with Aloo Gosht as it happens to be a staple curry in most non-vegetarian homes. Aloo Gosht is a simple curry with no complicated masala pastes or spices, and yet sometimes even such easy curries are challenging to the newbies in the kitchen. Here we can adjust the consistency of the curry by deciding the amount of onion and tomatoes to be used.
For a nice thick gravy, you can add a little more onion and tomatoes as mentioned in the recipe.
However you try to prepare it, it all boils down to one thing and that is the ‘quality’ of ingredients used. I always try to select the best quality of mutton and I also do not compromise in the freshness of vegetables and herbs. Here mint leaves and green chilies play a very important role in adding the aroma to the overall dish.
And there are certain minute details to follow such as ‘frying onion’ which actually decides the texture and consistency of the curry. By not frying the onions enough till we get the desired color, or if it is left raw, the curry tends to be more watery and tasteless. Frying onions too much will give the curry a bitter taste and a dry consistency.
My tip for all those who want to cook a perfect curry is to be attentive to all the steps while cooking. Apart from hands, we also need to cook with our eyes, nose, and taste buds.
Aloo Gosht | Indian Style Mutton & Potato Curry
Aloo Gosht is a simple everyday mutton curry with potato made with common spices served with roti or rice. A perfect curry for your parties.
Ingredients
- 1 kilogram mutton with bones
- 2 large potatoes cut into big pieces
- 1 cup sliced onion
- 1.5 cup chopped tomato
- 2 tablespoon ginger & garlic paste
- 2 green chilies
- 5 -6 mint leaves
- 2 teaspoon red chili powder
- 2 teaspoon coriander powder
- ¼ teaspoon turmeric powder
- ¼ teaspoon garam masala powder
- ½ cup whisked yogurt
- 3 cups water
Whole spices
- 5 cloves
- 4 cardamoms
- 1 piece of cinnamon 1-inch
- 2 bay leaves
- ½ cup chopped coriander leaves
- 1 teaspoon salt
- 5 tablespoon ghee or cooking oil
Instructions
- Heat ghee in a pressure cooker and fry all the whole spices for a few seconds.
- Fry sliced onion with mint leaves and green chilies till onion turns light golden followed by ginger & garlic paste. Saute for 1 minute or till the raw smell disappears.
- Now add tomato, red chili powder, coriander powder, turmeric powder, and yogurt. Fry for 1 minute and then add mutton pieces along with enough salt. Mix well and cook on high heat for a minute.
- Reduce the heat and add 2 or 3 cups of water or according to the consistency, you need.
- Place the lid and cook the curry on medium to low heat for 10 minutes.
- Release the pressure from the cooker and open the lid carefully. The mutton will be half cooked at this point. Add potatoes and close the lid. Cook for another 15 minutes.
- When the mutton is fully done, add garam masala powder and coriander leaves. Taste and adjust the salt and also the consistency of the curry.
- Serve hot with rice or roti.
If you have any queries regarding the recipe, do mention it in the comments section and I shall get back to you.
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