Aloo Gosht / Potato & Meat Curry by @samsweetandspicetreats

1h
Medium

4 servings

🥔

2

Potatoes

🥩

500 g

Meat

🌿

5 ml

Garam Masala

🌶️

2.5 g

Red Chili

🟤

2.5 g

Cumin Powder

🌱

5 g

Coriander Powder

🧂

6 g

Salt

🌿

0.25 tsp

Haldi

🧅

100 g

Brown Onions

🍅

15 ml

Tomato Paste

🧄

15 ml

Ginger Garlic Paste

🥬

30 g

Spinach

🫗

45 ml

Oil

💧

600 ml

Water

💧

2 cup

Water

🌿

10 g

Coriander Leaves

🍚

Rice

Roti

Preparation Steps

  1. Step 1/15

    Peel the 2 potatoes and cut them into medium chunks.

    potato
    🔪chef's knife
    🪵cutting board

  2. Step 2/15

    Heat 3 tbsp cooking oil in a heavy pot over medium heat.

    cooking oil
    🥄wooden spoon

  3. Step 3/15

    Add 1 cup fried brown onions and sauté briefly until fragrant.

    fried brown onions
    🥄wooden spoon
    🥛measuring cups

  4. Step 4/15

    Add 500 g meat and brown it evenly on all sides.

    meat
    🥄wooden spoon

  5. Step 5/15

    Stir in 1 tbsp ginger garlic paste and cook for 1 minute.

    ginger garlic paste
    🥄wooden spoon
    🥄measuring spoons

  6. Step 6/15

    Add 1 tbsp tomato paste and mix it through the browned meat.

    tomato paste
    🥄wooden spoon
    🥄measuring spoons

  7. Step 7/15

    Add garam masala, red chili powder, cumin powder, coriander powder, turmeric powder, and salt; stir well.

    garam masala
    red chili powder
    cumin powder
    coriander powder
    turmeric powder
    salt
    🥄wooden spoon
    🥄measuring spoons

  8. Step 8/15

    Add 1/2 cup water and cook the masala until the oil separates at the edges.

    water
    🥄wooden spoon
    🥛measuring cups

  9. Step 9/15

    Pour in the remaining 2 cups water and bring the curry to a boil.

    water
    🥄wooden spoon
    🥛measuring cups

  10. Step 10/15

    Cover the pot and simmer until the meat is about halfway tender, about 25 minutes.

    meat

  11. Step 11/15

    Add the potato chunks and gently stir them into the curry.

    potato
    🥄wooden spoon

  12. Step 12/15

    Cover and simmer until the meat and potatoes are tender and the gravy is thick, about 25 minutes.

    meat
    potato

  13. Step 13/15

    Add 1 cup spinach during the final 10 minutes of cooking, if using.

    spinach
    🥄wooden spoon
    🥛measuring cups

  14. Step 14/15

    Turn off the heat and sprinkle the curry with fresh coriander leaves.

    fresh coriander leaves
    🥣serving bowl

  15. Step 15/15

    Serve the Aloo Gosht hot with rice or roti.

    🥣serving bowl

Composition

Ingredients

Types

Meat, Herbs and Spices, Seasonings, Condiments, Vegetables, Liquids

Ingredients

Potatoes, Meat, Garam masala, Red chili, Cumin powder, Coriander powder, Salt, Haldi, Brown onions, Tomato paste, Ginger garlic paste, Spinach, Oil, Water, Coriander leaves, Rice, Roti

Allergens

to inform

Dietetics

Dietary regimen

Gluten-free, Dairy-free, Low-sugar

Calories

430 kcal

Macro nutrients

Protein: 31g, Carbohydrates: 29g, Fat: 22g, Fiber: 5g, Sugar: 5g

Nutritional Information

Minerals

Sodium: 780mg, Potassium: 930mg, Iron: 4.8mg, Calcium: 80mg

Vitamins

Vitamin A: 2500IU, Vitamin C: 24mg, Vitamin B12: 1.4mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

45 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

15 steps

Equipments

Utensils

chef's knife, cutting board, wooden spoon, measuring cups, measuring spoons, serving bowl

Appliances

stovetop

Type

Type

Type Of Dish

Main Course, Curry, Stew

Occasions

Lunch, Dinner, Iftar, Family meal, Sunday meal

Origin

Source

Platform

instagram

Original Creator

@samsweetandspicetreats

Origin

Cuisine

Pakistani, South Asian, Desi

Geographic

Pakistan, South Asia

Various

Aspect

Texture

Tender, Soft, Thick, Saucy

Flavors

Savory, Spicy, Aromatic, Earthy, Rich

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 to 4 days (Cool completely within 2 hours,Store in an airtight container,Reheat until piping hot), freezer : 2 to 3 months (Store in a freezer-safe airtight container,Freeze in individual portions,Thaw overnight in the refrigerator before reheating)