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, potatoes, and some
other basic ingredients and spices. It is very simple and easy to cook.
Aloo gosht is a traditional and popular non-veg curry in Pakistan. It is a staple
stew in every home, and every home has a different version.
The ingredients are 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,y
having a different taste every time.
It is a favourite 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 flavour to the curry. 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 it can also be mutton, lamb, or chicken. Additionally, if you don’t have a clay pot, so simple to cook it in
any pot. The 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 you 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,d so choose
potatoes to be very careful, as the potato taste becomes worse 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 the degi taste and
flavour to the curry
- Ghee: As I have mentioned above, all traditional recipes cook well with ghee,e so choose ghee if there isn’t any health
issue you have
- Ginger
garlic: beef, lamb, or mutton is the meat which takes more time to be tender than chicken or fish, so add fresh chopped ginger garlic instead of paste as it makes the curry taste better
- Spices: as far as possible, especially in this degi aloo gosht, use homemade
ground spices such as degi lal mirch or Kashmiri red chilli, coriander powder, turmeric
powder,zeera powder, and garam masala. If possible, to secure your health from
harmful chemicals which are added to masala powder to preserve it for a long time.
- Yoghurt: try to level best
prepare yoghurt at home as it is a lower 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 you don’t overcook the meat, asthe meat is cooked again with veggies.
So let’s begin with step-by-step photos:
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To prepare this recipe, first rinse the meat thoroughly
under running water and set it aside.e
Peel and chop the onion, ginge,r and
garlic.
Peel and cut the potatoes into cubesrinsese them, and sprinkle some pinches of food colouring.
Chop coriander and green chillies.
Take yoghurt into a medium-sized bowl and
then combine red chilli powder, Kashmiri red chilli powder, crushed red chilli
powder, turmeric powder, crushed coriander powder, salt, and cumin powder.
Mix all powdered spices with yoghurt until
everything is incorporated.
Spiced yoghurt is ready. Keep it aside.
Heat the ghee in the clay pot. Fry the onion slices with papaya and ginger-garlic on
medium flame until they turn translucent. Put the washed meat into the onion and fry them together till the meat changes colour.
Once the meat gets to change the color
Put spiced
yoghurt into the meat.
Roast the meat with the spicy yoghurt.rt
Till oil
is separated
Pour the water into the pot.
Bring it to a boil on the high flame and cover the lid. Allow cooking until the meat becomes tender to 90% ( you may cook in the pressure cooker)
Remove the 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 chillies. Allow to simmer for 2 minutes over low heat.
Degi aloo gosht is ready. Transfer to the serving bowl. Garnish with coriander aanchoviess
Serve with flavoured rice, roti, naan, and
cumin raita.
Aloo Gosht
is a tasty, aromatic
gravy-based curry that is made up of beef, potatoes, and some other basic
ingredients and spices. 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 of ghee
- A handful of chopped coriander leaves
- 4-5 pcs, green chillies
For SpicedYoghurtt:
- 100g, homemade yoghurt
- 1 tsp,degi laal mirch/Kashmiri chilli powder
- 1tsp, crushed red chilli 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 colour
How to make Degi Aloo Gosht:
- Take the yoghurt into a medium-sized bowl and then combine red chilli powder, Kashmiri red chilli powder, crushed red chilli powder, turmeric powder, crushed coriander powder, salt, and cumin powder
- Mix all powdered spices with yoghurt until everything is incorporated
- Spiced yoghurt 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 the washed meat into the onion and fry them together till the meat changes colour
- Once the meat gets to change color, put spiced yoghurt on the meat
- Roast the meat with the spiced yoghurt 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)
- Removthe e 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 li,d and cook for 7-10 minutes until potatoes are fork-tender.
- Sprinkle chopped coriander and chillies.
- Allow simmering for 2 minutes over low heat
- Degi aloo gosht is ready
- Transfer to the serving bowl/dish
- Garnish with coriander and chillies
- Serve with flavoured rice, roti, naan, and cumin raita
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