Kasuri Methi Aloo Gosht

Name: How to cook Kasuri Methi Aloo Gosht - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5-6 servings
Cuisine: Us

Introduce

Chef :

ZMA

Kasuri Methi Aloo Gosht

#cookpadindia #sidedish #easyrecipe #hyderabadi Aloo Gosht is a very famous Hyderabadi dish that's enjoyed at mealtimes either for Lunch or Dinner. It's an easy everyday cooking dish. People use it on a regular basis with some Khatti Daal, Chawal ki Kadhi, Tamater ki Chutney etc since it's a semi dry gravy. In this particular one, I have used Dried Fenugreek Leaves or Kasuri Methi. That's the only difference. The rest of the recipe remains the same.

Ingredient

Food ration :

5-6 servings

Cooking time :

25-30 minutes

500 gm

Lamb Bone-in

Potatoes cubed

2 tsp

Ginger garlic paste

1 1/2 tsp

Salt or to taste

2-3

Green Chillies

small bunch chopped Coriander Leaves

3 tsp

Sun Dried Fenugreek Leaves

2-3

chopped Onions

3 tbsp

Oil

1 1/2 tsp

Red Chilli powder

1/2 tsp

Turmeric powder

1 tsp

Cumin powder

1 tsp

Coriander powder

Cooking instructions

* Step 1

Heat Oil in a pressure cooker. Saute the Onions first along with the Ginger garlic paste on a low heat. Saute it until the raw smell of the onions fade away. Simultaneously add in the spices to the Mutton bone-in pieces and mix well. Set aside until use.

* Step 2

Now as soon as the Onions turn translucent and are almost done, add in the marinated Mutton bone-in to the pressure cooker. Let it cook on a medium high heat for 5 minutes before closing the lid of the cooker. Add minimum water only. Pressure cook for 6-7 whistles or more accordingly.

* Step 3

In the meantime, cut Potatoes into medium sized cubes. You can either deep fry them and add to the meat in the cooker. Or can directly add to it. The taste and texture will definitely differ a lot. I have done it both the ways until now. But this particular one here is without deep frying. I have directly added them. After the pressure settles down, add Potato cubes to it along with the slit Green Chillies. Also don't forget to add the Dried Fenugreek Leaves to it.

* Step 4

Cover and cook on a medium high heat until the Potatoes are done. If using deep fried Potato cubes, then it gers done way too soon. Garnish with finely chopped Coriander leaves. Adjust Salt according to taste. Also add a pinch of Garam masala just before serving. The gravy should be semi thick. It goes well with Parathas, Naans, Chapatis and Hyderabadi Baghara Khaana. Enjoy!