Pakistani Aloo Gosht recipe
Pakistani Aloo Gosht Recipe is a delicious and traditional Pakistani meat and potato curry cooked in a rich, spiced gravy. This hearty dish is perfect with naan or rice and is packed with bold flavors. Try this authentic Aloo Gosht recipe for a comforting and flavorful meal!
Pakistani Aloo Gosht Recipe, is a classic and beloved dish in Pakistani cuisine, featuring tender meat (gosht) and potatoes (aloo) simmered in a rich, aromatic gravy. This hearty and comforting curry is infused with a perfect blend of warm spices, making it a staple in many households. The slow-cooked meat absorbs the deep flavors of bay leaves, cinnamon, cardamom, and a medley of spices, while the potatoes add a delicious, soft texture to the dish. The addition of yogurt and fried onions enhances the gravy’s richness, making it perfect to enjoy with naan, roti, or steamed rice. Whether served for a special gathering or as a homely meal, Pakistani Aloo Gosht never fails to satisfy. Its bold flavors, tender meat, and perfectly cooked potatoes make it a must-try for lovers of traditional Pakistani cuisine.
Ingredients
- 500g meat (beef/mutton)
- 3 large potatoes (peeled and cut into chunks)
- 2 bay leaves
- 1 cinnamon stick
- 8-10 black peppercorns
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1½ teaspoons turmeric powder
- 2 teaspoons red chili powder
- 1 teaspoon coriander powder
- 2 tablespoons Kashmiri red chili powder
- 100g fried onions (chopped)
- 5-6 tablespoons yogurt
- 1 teaspoon green chili paste
- 5-6 whole green chilies
- 3 tablespoons cooking oil
- ½ piece green cardamom
- ½ tablespoon mace
- 1 teaspoon cumin seeds
- 1 black cardamom
- 1½-inch piece ginger
- 15 garlic cloves
- 1 large onion (chopped)
- 1 large tomato (chopped)
- Fresh coriander (for garnish)
- ½ teaspoon garam masala
Nutritional Information
- Calories: 500
- Protein: 30g
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fa1: 18g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Sodium: 800mg
- Sugar: 5g
- Cholesterol: 80mg
Directions
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Heat 2 tablespoons of oil in a pan. Add bay leaves, cinnamon stick, and black peppercorns. Sauté for 1-2 minutes. Add the meat and stir well for 4-5 minutes. Add salt, turmeric powder, red chili powder, coriander powder, and Kashmiri red chili powder. Stir well. Cover with a lid and let it cook for 5 minutes on low heat.
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In a blender, grind the following ingredients into a smooth paste: Green cardamom, Mace,Cumin seeds, Black cardamom Ginger, Garlic clovesm, Onion, Tomato.
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Add the prepared spice paste to the meat. Stir well. Pour in 2 glasses of water. Cover and cook on low heat for 45-50 minutes, or pressure cook for 4-5 whistles. Once the meat is tender, add fried onions, yogurt, and potatoes. Stir well. Add whole green chilies and 2 more glasses of water. Cover and cook for another 10-15 minutes until the potatoes are soft.
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Remove the lid and add garam masala and chopped fresh coriander. Cover and let it rest for 2 minutes. Pour in 1 cup of water if needed to adjust consistency. Serving Suggestions Serve hot with rice, naan, or roti. Enjoy your delicious meat and potato curry!
