Tuesday, 25 February 2014

Meat and Potato curry/Alo Gosht

I was going through the recipes yesterday and realized I am missing a staple dish of my home. Its a universal combo; meat and potatoes. who doesn't love it? And if it is in yummy curry form, nothing beats it. So here it comes, Alo gosht or meat and potato curry. I have tried to write steps in detail so that your end result is finger licking good.


Goat meat 1 lbs
Potatoes 2 medium cut in four pcs
Onion 2 sliced
Garlic 1 head
Ginger 1 inch pc
Tomato 1 medium
Green chili 1-2 optional
Yogurt 2 tbsp
Salt 1 tsp
Red chili powder 2/3 tsp
Turmeric 1/2 tsp
Coriander powder 2 tsp
Cumin powder 1 tsp
Cumin seeds 1/2 tsp
Garam Masala powder 1/2 tsp
Cilantro leaves handful
Dry fenugreek leaves 1 tsp (optional)
Oil 1/4 cup


Heat the oil in a pot and add slice onions.
Fry onions till the edges start browning. Add ginger, garlic, tomato and green chilies.
Put all the dry spices except garam masala. Fry for 20-30 seconds till the spices are fragrant.
Add the meat and a cup of water. Cover and cook on low heat until meat is tender but still holds its shape.
Increase the heat and evaporate the moisture in the meat. You need to stir continuously while browning the meat and the masala with it. This process of browning the meat is called “bhunai”. It is one of the vital steps in making a delicious curry.
Keep frying until the oil separates from the meat and meat comes into one mass and the spices and onion mixtures becomes homogenized and you cannot see any of the onions and tomatoes floating separately.
Beat two tbsp of yogurt and add to the meat at this stage. Lower the heat to medium and keep the process of bhunai till the yogurt is all absorbed and you see the oil separating. Masala will start darkening in color.
Add the potatoes and stir for another minute. Then add the fenugreek and a 2-3 of cups of water to make gravy. Let it come to boil and then lower the heat and cover till the potatoes are tender.
Check for the salt and turn the heat off. Sprinkle garama masala and cilantro leaves.
Serve with naan, roti, paratha or even rice.

You can change the meat to chicken or beef but cooking tie will vary. You can adjust the thickness of the gravy for your taste.

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