Aloo Gosht Recipe by Sarvat Hanif
Cooking Instructions 1 hour+ 1 In a wok heat as required oil and fry the onions till brown. 2 Remove and cool and then grind in food processor. Set aside. 3 Heat oil in a pot and add beef and cook till brown. 4 Add ginger, garlic and mix well. 5 Add Kashmiri red chilli powder, turmeric, salt, coriander powder, green cardamoms, cloves and red chilli powder. Mix well. 6 Add 1 cup water, bring it to a boil. Cover and let it cook until meat is ¾ done. 7 Add yogurt and cook until oil separates. 8 Add fried onion paste and mix well. 9 Add potatoes and as required water; mix, cover and cook till potatoes and meat is tender. 10 Add garam masala, nutmeg, mace, cilantro, ginger julienne and green chillies. Cover and simmer for 1-2 minutes. 11 Serve garnished with ginger julienne, green chillies and cilantro. 1 In a wok heat as required oil and fry the onions till brown. 1 In a wok heat as required oil and fry the onions till brown. 2 Remove and cool and then grind in food processor. Set aside. 2 Remove and cool and then grind in food processor. Set aside. 3 Heat oil in a pot and add beef and cook till brown. 3 Heat oil in a pot and add beef and cook till brown. 4 Add ginger, garlic and mix well. 4 Add ginger, garlic and mix well. 5 Add Kashmiri red chilli powder, turmeric, salt, coriander powder, green cardamoms, cloves and red chilli powder. Mix well. 5 Add Kashmiri red chilli powder, turmeric, salt, coriander powder, green cardamoms, cloves and red chilli powder. Mix well. 6 Add 1 cup water, bring it to a boil. Cover and let it cook until meat is ¾ done. 6 Add 1 cup water, bring it to a boil. Cover and let it cook until meat is ¾ done. 7 Add yogurt and cook until oil separates. 7 Add yogurt and cook until oil separates. 8 Add fried onion paste and mix well. 8 Add fried onion paste and mix well. 9 Add potatoes and as required water; mix, cover and cook till potatoes and meat is tender. 9 Add potatoes and as required water; mix, cover and cook till potatoes and meat is tender. 10 Add garam masala, nutmeg, mace, cilantro, ginger julienne and green chillies. Cover and simmer for 1-2 minutes. 10 Add garam masala, nutmeg, mace, cilantro, ginger julienne and green chillies. Cover and simmer for 1-2 minutes. 11 Serve garnished with ginger julienne, green chillies and cilantro. 11 Serve garnished with ginger julienne, green chillies and cilantro. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Easy Omellete for Brunch 🍟Oven-Baked French Fries 🍟 Au Gratin Potato Soup Carrot and Apple Cake Mexican Style Loaded Hotdog Easy Omellete for Brunch 🍟Oven-Baked French Fries 🍟 Au Gratin Potato Soup Carrot and Apple Cake Mexican Style Loaded Hotdog Tri colour malai peda independence day special Saturday breakfast special: Moimoi and Custard Breading Stuffed Donuts Au Gratin Potato Soup Lemon cilantro noodles 1.5kg Cake INDEPENDENCE DAY Special SPAGHETTI Papeda Par Eeda for Navroz or Parsi New Year Tri Colour Sweet Medley for Independence Day Tri colour malai peda independence day special Saturday breakfast special: Moimoi and Custard Breading Stuffed Donuts Au Gratin Potato Soup Lemon cilantro noodles 1.5kg Cake INDEPENDENCE DAY Special SPAGHETTI Papeda Par Eeda for Navroz or Parsi New Year Tri Colour Sweet Medley for Independence Day