Aloo Gosht Curry
Among the traditional and notable Pakistani recipes, the Aloo Gosht consistently leads the pack. The reddish oily surface, juicy beef chunks, soft potatoes, and tangy taste make the Aloo Gosht recipe much more prominent.
Ingredients
- 0.5 Kg Beef
- 1 Cup Oil
- 3 Tomatoes
- 1 Onion
- 2 Potatoes
- 3 Green chilies
- Coriander
- 1 tbsp Garlic paste
- 1 tbsp Ginger paste
- 1 tbsp Red chili powser
- 1 tbsp Turmeric powder
- 1 tbsp Store bought ghost masala
- 1 tbsp Coriander powder
- 1 tbsp Salt
- 2 Bay leaves
- ½ tbsp Cumin seeds
- 7 Black pepper
- 1 Anise star
- 2 Cloves
Instructions
Boil The Potatoes & Meat
- Simmer meat in a pressure cooker with 1 tbsp salt, 1 tbsp turmeric powder, and 4 cups of water for 45 minutes. Add the potato pieces to the pressure cooker and cook both items for 10 more minutes.
Prepare The Gravy:
- Heat the oil in the pan and add onions. Fry the onions until they turn brown, and then transfer the onion to a grinder's jug. Also, add the tomatoes and a splash of water in the jug and grind all this stuff.
- Add garam masalas (cumin powder, bay leaf, and star anise) to the heated oil. Heat for 30 seconds, then add garlic and ginger paste. Stir for a minute on medium flame.
- Add tomato-onion paste to the pan and cook for 1 minute. Introduce ground spices and a splash of water. Stir for an additional minute on medium flame.
- Introduce meat and potatoes in the pan and keep the flame medium. Stir and simmer for 2 minutes. You don't need to add water now; potatoes and meat absorb moisture from tomatoes.
- Add the broth bowl (water I got after simmering the meat in a pressure cooker) to the pan. Be cautious not to dilute the gravy with excess water. Simmer for 10 minutes, stirring occasionally.
Video
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