Restaurant Style Aloo Gosht
Serves 4
Directions
- 1Heat oil in a pressure cooker and brown the onions well.
- 2Add the beef to the onions and fry for 1-2 minutes until the meat is browned.
- 3Add a little water along with the green cardamom, bay leaves, cloves, cinnamon sticks, ginger garlic paste, and green chili paste. Sauté thoroughly until the onion is fully melted into the gravy.
- 4Add red chili powder, coriander powder, cumin powder, turmeric powder, salt, kashmiri chili powder, and tomato paste. Sauté well until oil separates.
- 5Pour in 700-800 ml of water, cover the pressure cooker, and cook for 18-20 minutes after the whistle starts.
- 6Open the cooker, add potatoes and green chilies, cover again, and cook for 12-14 minutes.
- 7Finish with a sprinkle of nutmeg and mace powder, kashmiri cumin seeds, and fresh chopped coriander. Cover and let rest for 5 minutes with the stove off.
Ingredients
- 200 ml cooking oil
- 2 whole onion, medium size
- 750 g beef, medium size pieces
- 3-4 piece green cardamom
- 2 piece bay leaf
- 4-5 piece clove
- 1-2 piece cinnamon stick
- 2 tbsp ginger garlic paste
- 1 tbsp green chili paste
- 1 tbsp red chili powder
- 1 tbsp coriander powder
- 1 tbsp cumin powder
- 0.5 tbsp turmeric powder
- 1 tbsp salt
- 0.5 tbsp kashmiri red chili powder
- 4-5 whole tomato paste, medium size
- 700-800 ml water
- 4-5 whole potato, medium size
- 5-6 whole green chili
- to taste nutmeg and mace powder (optional)
- to taste kashmiri cumin seeds
- to taste fresh coriander, finely chopped
Equipment
pressure cookerwooden spoon
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