Recipe of the day: Aloo Gosht
Bored of sitting at home ? Here is something you can try at home - the soupy and much-loved curry Aloo Gosht
Aloo Gosht is probably the national dish of Pakistan (only if Biryani does not hate me for saying this). In most of the traditional households, it was considered a mandatory test for any new cook. If you could cook Aloo Gosht, you could be trusted with the entire kitchen. A combination of potato and mutton, Aloo Gosht has ruled the traditional Pakistani households for as long as one can remember. Most of the families have their own recipes for this steamy concoction of potato and mutton on bones. Hence, it is hard to say which is the best and most authentic recipe to win the hearts with Aloo Gosht.
It is one of my favourite things to cook as comfort food and hence I thought of beginning my recipe series with Aloo Gosht. Since most of the desi recipes Here you go.
· Mutton (on bones) ½ kg
· Potatoes 3 medium-size
· Onion 1 medium size
· Ginger Garlic paste 2 tablespoons
· Tomato 1 medium size
· Green Chillies 3-4 medium size
· Ghee as per your liking
· Salt as per taste (there is never a hard and fast rule for salt)
· Red chilli powder ½ teaspoon (I like it towards the mild side)
· Turmeric powder ½ teaspoon
· Coriander powder ½ teaspoon
· Mutton stock (no one would tell you this) 3 cups
For garnishing: Garam masala powder and finely chopped fresh coriander
· So, all good desi foods begin with ghee. Add some ghee in a thick pan and heat.
· Saute thinly sliced onion in ghee until those turn golden brown.
· Now add the freshly prepared ginger and garlic paste and stir well. Although using the store-bought ginger garlic paste is an option, I would always advise against it.
· Add all the spices which include salt, red chilli powder, turmeric, and coriander powder with a dash of water. Stir well.
· Now add mutton and bring the stirring game back.
· When it changes colour, add some water, bring to the boil, and let the mutton simmer until it becomes somewhat tender and the water has considerably reduced.
· Time to throw in tomatoes and stir well
· Next come the potatoes cut in thick cubes (preferable one potato cut in four pieces would do the due). These also needed to be stirred well.
· Now add the magic which comes with the mutton stock. Let the gravy simmer on low heat until the potatoes are tender enough. Keep in mind that Aloo Gosht needs to have a soupy consistency.
· When ghee starts floating at the top and both potatoes and meat are tenderized, toss some green chillies in (for the aroma) and add the garnish.
Pro tip: Aloo Gosht tastes best when served with peas pulao or crispy whole-wheat paratha. With a side of finely sliced onion and lemon, you are good to go. Happy eating!