Degi Aloo
Gosht | Gosht Aloo || How to make Degi Aloo Gosht with step-by-step photos
Degi aloo gosht is
a tasty, aromatic gravy-based curry which is made up of beef, potato, and some
other basic ingredients and spices_it is very simple and easy to cook
Mainly aloo
gosht is a traditional and popular Pakistani non-veg curry, Aloo gosht is a staple
stew in every Pakistani home and every home has a different version.
The ingredient is more or less the same, the real difference is in the cooking style,
timings, and temperature. What’s more interesting is that no one has an accurate
recipe and everyone cooks through “andaza” which is a visual estimation. So when I
cook aloo gosht, it tastes different from my mother's version and that’s lovely
having a different taste every time
It is a favorite and common dish in
Pakistan and is commonly consumed as comfort food in the subcontinent
I cooked this curry in a clay pot as cooking
in a clay pot brings the aromatic flavor to the curry as well as I also used ghee
to make this because
ghee is considered the key to all traditional type recipes
I used beef in this recipe but can be mutton, lamb, or chicken additionally if you haven’t clay pot so simple to cook it in
any utensil pot doesn’t gosht can be served and eaten with bagara rice,zeera rice, zeera raita, chapatis, paratha and naan
Recipe tips:
- Meat: if you are cooking aloo
gosht in beef then must choose calf meat which is more tender and juicy than
beef
- Potato:
nowadays running
summer days in Pakistan and most countries in the world so choose
potatoes to be very careful as potato taste becomes worst during hot weather
while the best potato type is red which is easily available from vegetable vendors and grocery supermarts
- Clay pot: I prefer to make degi
aloo gosht in the clay pot because this is ideal for bringing degi taste and
flavor to curry
- Ghee: as I have mentioned above
all traditional recipes cook well with ghee so choose ghee if there isn’t any health
issue you have
- Ginger
garlic: beef, lamb, or mutton is that meat which takes more time to be tender than chicken or
fish_so add fresh chopped ginger garlic instead of paste as it makes tasty to
the curry
- Spices: as far as possible especially in this degi aloo gosht use homemade
ground spices such as degi lal mirch or Kashmiri red chili, coriander powder, turmeric
powder,zeera powder, and garam masala if possible to secure your health from
harmful chemicals which are added in masala powder to preserve for a long time
- Yogurt: try to level best
prepare yogurt at home as it is cheaper price than at the market second thing is that the taste
is also good of homemade yogurt
- One thing that is more important to keep in mind is that don’t overcook the meat as meat is cooked again with veggie
So let’s begin with step-by-step photos:
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To prepare this recipe firstly rinse the meat thoroughly
under the running water and set it aside
Peel and chop the onion ginger and
garlic
Peel and cut the potatoes into cubes, Rinse them and sprinkle some pinches of food color
Chop coriander and green chilies
Take the yogurt into a medium-sized bowl and
then combine red chili powder, Kashmiri red chili powder, crushed red chili
powder, turmeric powder, crushed coriander powder, salt, and cumin powder
Mix all powdered spices with yogurt until
everything is incorporated
Spiced yogurt is ready, keep it aside
Heat the ghee in the clay pot very well fry onion slices with papaya and ginger-garlic on
medium flame until they turn translucent, Put washed meat into the onion and fry them together till the meat changes its color
Once the meat gets to change the color
Put spiced
yogurt into the meat
Roast the meat with the spiced yogurt
Till oil
is separated
Pour the water into the pot
Bring it to a boil on the high flame and cover the
lid_
Remove lid and stir further for 5 minutes on
low-medium
Add potato chunks
Along with garam masala powder to
the meat
Roast the meat with potatoes for a minute
Pour ¾ cup water into the pot, Potatoes should be
immersed in gravy.
Bring it to a boil and cover the lid cook for 7-10 minutes until potatoes are fork-tender.
Sprinkle chopped
coriander and chilies_Allow simmer for 2 minutes over low heat
Degi aloo gosht is ready_Transfer to the serving bowl/dish_Garnish with coriander and chilies
Serve with flavored rice, roti, naan, and
cumin raita
Aloo Gosht
is a tasty, aromatic
gravy-based curry that is made up of beef, potato, and some other basic
ingredients and spice_it is very simple and easy to cook...
Ingredients:
- 500g, beef/mutton/lamb
- 250g, red potatoes cut into cubes
- 1 cup, onion sliced
- 2 tbsp, ginger chopped
- 2 tbsp, garlic chopped
- 2 cubes, papaya paste
- 1 cup, ghee
- A handful, of chopped coriander leaves
- 4-5 pcs, green chilies
For Spiced Yogurt:
- 100g, homemade
yogurt
- 1 tsp,degi laal mirch/Kashmiri red chili powder
- 1 tsp, crushed red chili powder
- ½ tsp, turmeric powder
- Salt to taste
- 2 tbsp, crushed coriander powder
- 1 tsp, cumin powder
- 1 tsp, homemade
garam masala
- 1-2 pinches, food color
How to make Degi Aloo Gosht:
- Take the yogurt into a medium-sized bowl and then combine red chili powder, Kashmiri red chili powder, crushed red chili powder, turmeric powder, crushed coriander powder salt, and cumin powder
- Mix all powdered spices with yogurt until everything is incorporated
- Spiced yogurt is ready, keep it aside
- Heat the ghee in the clay pot very well
- Fry onion slices with papaya and ginger-garlic on medium flame until they turn translucent
- Put washed meat into the onion and fry them together till the meat changes its color
- Once the meat gets to change color, put spiced yogurt on the meat
- Roast the meat with the spiced yogurt till the oil is separated
- Pour the water into the pot
- Bring it to a boil on a high flame and cover the lid
- Allow cooking until the meat becomes tender to 90% ( you may cook in the pressure cooker)
- Remove lid and stir further for 5 minutes on low-medium
- Add potato chunks along with garam masala powder to the meat
- Roast the meat with potatoes for a minute
- Pour ¾ cup of water into the pot, Potatoes should be immersed in gravy.
- Bring it to a boil cover the lid and cook for 7-10 minutes until potatoes are fork-tender.
- Sprinkle chopped coriander and chilies.
- Allow simmering for 2 minutes over low heat
- Degi aloo gosht is ready
- Transfer to the serving bowl/dish
- Garnish with coriander and chilies
- Serve with flavored rice, roti, naan, and cumin raita
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