Aloo Ki Sabzi Recipe ( Potato Curry )

Aloo Ki Bhujia | Aloo Sabzi | How to Make Aloo Ki Bhujia with step-by-step photos

Aloo Sabzi is a simple, easy, tasty, and mildly spiced aloo sabzi, which can be served with puri or kachori and paratha. This is also a side dish at breakfast. 
Basically, 

This is my own version once I did experiment with Aloo bhujia to bring a new taste. Trust me, this was superb. I often make it after my experiments; I enjoyed it with plain kachori, Aloo ki sabzi, or Bhujia. You can adjust red chilies and salt according to your taste.e

Aloo ki Sabji is an all-time favorite basic sabzi recipe made with diced potatoes and is a simple recipe made with basic ingredients available at home. Aloo sabzi is liked by every Pakistani, and this recipe goes well mainly with roti or chapati, kachori, paratha, or rice. Potatoes are used most of the time to make various curries, and this vegetable is liked by kids too.

                                      

Aloo is a great vegetable to make recipes for kids and pack for school tiffin boxes. This basic sabzi recipe with aloo is good to be eaten with roti and can be packed for lunch.

Aloo recipes made in all cities and towns in Pakistan are slightly different according to their culture and taste. 

Here I used some curry leaves, cumin, and whole red chilies for crackling; the rest of the spices are a bit the same as tomatoes, green chilies, and basic powder spices.

So let's begin 

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Take all ingredients and prepare all of them.
                        

Heat the oil in a medium pan/pot over a low flame,e then put whole spices and crackle them for a few seconds on low flame.

                     

Right after,r put tomatoes and green chilies, sauté them for a minute on low flame, then add all the powders and spices,s along with splashing a little water to prevent a burn from the base. Keep on stirring while adding potato dice. 

                  

Roast them with spices for 2-3 minutes. Once the oil comes to the top, then pour hot boiled water and stir to combine well.

                               

Bring it to a boil, il then allow it to cook for around 10 to 12 minutes on low-medium flame or until the potatoes are soft.t

                               

After 12 minutes, es reduce the heat to low, mash the potato with a wooden spoon, and mix well.

                     

Simmer it for about 2-3 minutes on a very low flame.      

               

Now Aloo sabzi is ready; transfer it to the serving bowl/dish.

                                  

To serve with chapati, naan, paratha, and kachori 

                                    

Mutton Korma Recipe

Mutton Korma | Simple Korma Recipe || How to Make Mutton Korma with step-by-step photos

Mutton Korma is a dish originating in the Indian subcontinent, consisting of meat, whether it be chicken, lamb, beef, or mutton. This recipe is quite amazing, aromatic, and flavored taste, so try cooking a delicious mutton qorma with an easy recipe.
                            

    Korma is the ultimate delight for meat lovers. This korma recipe makes for a great dinner party dish apart from being a mouth-watering staple during festivals like Eid. It is an easy mutton recipe that you can prepare at home in just about an hour.                   

Mutton Korma has to be prepared with

Clarified ghee is a real taste enhancer, only from cooking in desi ghee/clarified ghee. I have told you in my previous post that I don’t like the desi ghee taste; that's why I am using regular banaspati ghee, but you can use it asper  your taste and choice

Mutton korma is served with sheermal, naan, and rice

So let’s go ahead and begin our recipe: Mutton Korma

   If you have tried this Mutton Korma recipe,e then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Firstly, peel and cut the onion into thin slices. In the pot/pan, pour oil and heat it well. Then add the onion and fry it over high medium for 5-7 minutes. 

Then reduce the heat to medium-low and add 3-4 pinches of salt; keep frying till it turns a crispy golden brown color. Drain it from the tofil, spread on any plate/tray, and keep aside.

Wash and clean the mutton under running water, and keep it aside.

                     

Boil the water in the saucepan.

Whisk the yogurt and add korma masala to it; mix to combine well. 

Ground the ginger-garlic paste.

Heat the ghee in the pot, then add mutton meat and fry it till it changes its color. Add ginger-garlic paste and fry it with mutton for 2 minutes.
         

Add spiced yogurt to the mutton.

Stir to mix well till the oil is separated.
                           

Pour hot boiled water and stir to mix well further.

                             

Bring korma to a boil, cover the lid, and cook it for 25-30 minutes over a medium-low flame      

Add crumbled fried onion and kewra water. Stir to mix well 
                                  

Allow to simmer for 10 minutes; transfer to the serving dish

Now tasty mutton korma is ready to serve with naan, sheermal,rmal and taftan

Authentic Beef Rosh Recipe ( Afghani Rosh )

                                                                      

                                                                             

Authentic Beef Rosh Recipe || Afghani Beef Rosh || How to Make Beef Rosh with step-by-step photos and Video

Rosh or Namkeen Gosht is a traditional non-vegetarian recipe that's part of the Peshawar and Balochistan cuisines. Traditionally, this recipe is prepared with lamb, salt, fat, and potato in a clay pot on a slow flame. Still, 

Here I made this Rosh with a beef bone,nali (marrow) bone, a little ghee (add desi ghee if possible), whole gram masala, onion, lemon juice, ginger, garlic water, potato, and green chilies. The method of this recipe is to cook it on a slow flame until it is tender.  

Personally, I am the biggest fan of Peshawari cooking. I have also shared recipes on my blog, such as PESHAWARI CHAPLI KABAB, NAMKEEN GOSHT, and KABULI PULAO.     

                                                        

My Latest Beef Rosh Video: 

Recipe Notes: 

Beef: Traditionally, Rosh is prepared with lamb, but can be made with mutton and beef as a choice, except for chicken and fish

Bones: I used big-sized nali (marrow) bones, bones always make juicy and tasty to any non-veg dishes. Don’t skip using bones if you want to eat the flavored dish.

Ginger Garlic Water: Usually, ginger garlic isn’t added in this recipe, but here I used some ginger garlic water to remove the unpleasant odor of the meat. If you are okay with this, then the ginger garlic water can be skipped.

Green Chili: I added some bullet green chilies to bring some flavor; here, you can skip this if you are just crazy about authentic taste

Whole Spices: I added some whole spices to add some aroma. Originally, whole spices weren’t added in authentic Rosh recipes. It's up to you to use them in the recipe or skip them.  

Onion: I added ½ pcs of medium-sized onion so that some thickness remains in the gravy of Rosh; otherwise, its gravy consistency will remain thin

Potato: The potato is the main ingredient of the Rosh recipe. Here I used red potatoes, which are the best for the recipe. Don’t use seasonal potato (naya also) as it is soft and quickly cooks, causing a spoiled Rosh taste after being mixed with the meat.  

Salt: Salt is the only main ingredient added to Rosh in the original recipe. Here, I used Lahori salt. I would also recommend using pink salt or Lahori salt, except for refined or sumandari namak (sea salt), which is sharp in taste. 

                                                 

Lemon Juice: Lemon juice is also the main ingredient of this recipe. This juice is added to Rosh to taste and for digestion. Since lemon has an acidic property. This helps to quickly digest food without making gas in the belly and prevents indigestion.

Ghee/Fat: An authentic Rosh recipe uses fat from lamb, mutton, or beef, but here I add desi ghee instead of adding fat, as we aren’t used to eating fat in our food. Even then, you want an authentic taste that can use fat in the recipe. Additionally, I would recommend using desi ghee (pure ghee) 

Clay Pot: Originally, Rosh isn’t cooked in a clay pot; rather, it is cooked in a heavy-bottomed pot on slow heat for a long time. But I personally like cooking in clay pots to bring an earthly taste to recipes. I didn’t cook in my recipe since I do not have enough large-sized clay pots, so I decided to cook in a pressure cooker. You choose a pot of your choice, but one thing to keep in mind is that the base should be heavy with Patella.

                                          

You Might Like This:

Dhaba-style Mutton Karahi

Mutton White Karahi

Beef Harissa

Beef Magaz Nihari

Beef Haleem

If you have tried this Beef Rosh, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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How to make Beef Rosh:

Wash all the meat under water, peel, and cut the potatoes into big cubes size

                                             

In a pressure cooker, add ghee and heat it. Add the meat and start roasting it with the ghee until its own water evaporates. This method helps eliminate the meat odor.

                                    

Keep stirring by adding cinnamon, black cardamom, black peppercorns, cloves, green cardamom, onion, and salt. 

                                         

Continuously keep stirring by adding lemon juice and ginger-garlic water. Stir a little, then add hot water along with the bones. 

                                                                     

Bring it to a boil and add green chilies and potato chunks. Let it cook on a slow flame for 2 hours.

                                                  

Once cooked, take the potatoes out onto another plate.     

 

                       

Stir a little at this stage, can adjust the salt, and check the gravy consistency. If it seems runny, turn the flame high for a while. Occasionally, keep checking in between so that the gravy doesn’t dry. 

                                                        

Place the potatoes back into the pan; now no need to simmer. 

                                                                          

Transfer into the serving bowl.

                                                        

Serve with TAWA NAAN OR  TANDOORI ROTI 

                                    

                                

Dal Gosht Recipe ( Moong Dal Gosht )

Dal Gosht Recipe | Moong Daal Gosht | How to Make Dal Gosht with step-by-step photos 

Dal Gosht is the combination of moong dal (lentil) and gosht (meat), which is a very tempting and delicious meal. This is a popular dish with a flavorful, spicy blend of herbs. It is Pakistani or North Indian cuisine.

This wholesome meaty dish makes a great one-pot meal that can be doubled or tripled for large family gatherings. Dal gosht is so easy to make within an hour; then you’ve got a comforting and delicious meal.

                                   

You can use your favorite combination of lentils to make this curry. But here I used only one split green lentil (moong dal); the meat is cooked by adding onion, ginger, garlic paste, yogurt, and some essential spices; then add soaked split green gram along with fresh soya and let it cook until split green gram completely melts into the curry, and this recipe goes well with boiled rice or bagara rice.

This is one of the very popular dishes in Pakistan. Be it a Dal Gosht recipe or a Dalcha, this is a very frequent menu item from my kitchen. And not just myself, but my family is a huge – huge fan of this irresistible mutton delicacy. So let's go ahead to know how to make the moong dal gosht recipe.e 

If you have tried this Dal Gosht Recipe, don’t forget to rate the recipe. You can also follow me on social media

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To prepare dal gosh,t first cook the meat curry; you can get a link from below, collect the rest of the ingredients, and prepare all of them. Note: enough quantity of oil/ghee goes into the meat curry.y

Roast the meat curry till the water dries up and the oil comes to the surface.ce

Put split green gram into the roasted curry and stir to mix well, then put soya leaves and green chilies.

Add garam masala, and stir to mix well. 

Then pour hot water, bring it to a boil, and then cover the lid;d cook the curry until the dal is cooked.

Reduce the heat to low, further stir, adjust the salt, then allow it to simmer for another 5 minutes.

Dal gosht is ready to serve hot and transferred to the serving dish.

Dal gosht can be served with boiled rice,bagara rice, naan, and Rot. is