Aloo Gosht
Mutton and potato curry — bone-in mutton and large potato chunks cooked together in a tomato-onion-yogurt gravy with whole spices and a heavy hand of coriander powder. One of the most everyday North Indian meat preparations — the potatoes absorb the mutton stock deeply and the gravy is meant to be scooped up with roti. Found at every dhaba and home kitchen across Delhi and the North.
Cuisines
Awadhi
Kashmiri
Mughlai
Sindhi
Punjabi
Delhi
Best for
Lunch
Dinner
Build a full meal around Aloo Gosht
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Recipe
Prep: 15 min
Cook: 60 min
Total: 75 min
2-3 servings
Ingredients
|
300 grams | Mutton , bone-in pieces |
|
2 medium | Potato , peeled and quartered |
|
2 tablespoons | Ghee or oil |
|
1 large | Onion , finely sliced |
|
2 teaspoons | Ginger-garlic paste |
|
1 cup | Tomato , pureed |
|
1 teaspoon | Cumin , seeds |
|
1 teaspoon | Coriander powder |
|
1 teaspoon | Red chili powder |
|
1/2 teaspoon | Turmeric powder |
|
1 teaspoon | Garam masala |
|
— | Salt , to taste |
|
2 cups | Water |
|
1 tablespoon | Cilantro , chopped |
Instructions
- 1 Heat ghee or oil in a heavy-bottomed pot over medium heat.
- 2 Add cumin seeds and let them splutter.
- 3 Add sliced onions and sauté until golden brown.
- 4 Stir in ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
- 5 Add mutton pieces and cook until they are browned on all sides.
- 6 Mix in tomato puree, coriander powder, red chili powder, turmeric powder, and salt.
- 7 Cook the mixture until the oil starts to separate from the masala.
- 8 Add the quartered potatoes and mix well.
- 9 Pour in water, cover the pot, and let it simmer on low heat until the mutton and potatoes are tender.
- 10 Sprinkle garam masala and mix well.
- 11 Garnish with fresh coriander leaves before serving.
Tips
For extra depth of flavor, marinate the mutton with a little yogurt and spices for 30 minutes before cooking.