Aloo Gosht / Potato and Meat Curry by @samsweetandspicetreats

1h15
Medium

4 servings

🥔

300 g

Potatoes

🍖

0.5 kg

Meat

🌿

5 ml

Garam Masala

🌶️

2.5 g

Red Chili

🟤

2.5 g

Cumin Powder

🌿

2 tsp

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

💧

600 ml

Water

🫗

45 ml

Oil

🌿

Coriander Leaves

Preparation Steps

  1. Step 1/15

    Peel and cut the 2 potatoes into medium-sized chunks.

    potatoes
    🔪chef's knife
    🪵cutting board

  2. Step 2/15

    Heat 3 tablespoons neutral cooking oil in a deep pot over medium-high heat.

    neutral cooking oil
    🥄measuring spoons

  3. Step 3/15

    Add 1 cup fried brown onions and sauté for 1 to 2 minutes until hot and fragrant.

    fried brown onions
    🥄wooden spoon
    🥛measuring cup

  4. Step 4/15

    Add 500 g bone-in mutton or beef and brown it on all sides for 6 to 8 minutes.

    bone-in mutton or beef
    🥄wooden spoon

  5. Step 5/15

    Stir in 1 tablespoon tomato paste and 1 tablespoon ginger garlic paste.

    tomato paste
    ginger garlic paste
    🥄wooden spoon
    🥄measuring spoons

  6. Step 6/15

    Add garam masala, red chili powder, ground cumin, ground coriander, salt, and ground turmeric; stir for 1 minute.

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

  7. Step 7/15

    Add 120 ml water and stir until the spices coat the meat evenly.

    water
    🥄wooden spoon
    🥛measuring cup

  8. Step 8/15

    Cook the masala over medium heat until the oil separates and rises to the surface, about 8 to 10 minutes.

    🥄wooden spoon

  9. Step 9/15

    Pour in the remaining 480 ml water and bring the curry to a boil.

    water
    🥛measuring cup
    🥄wooden spoon

  10. Step 10/15

    Cover and simmer until the meat is halfway tender, about 30 minutes for mutton or 20 minutes for beef.

  11. Step 11/15

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

    potatoes
    🥄wooden spoon

  12. Step 12/15

    Cover and simmer until the meat and potatoes are tender and the gravy is thick, about 25 to 35 minutes.

  13. Step 13/15

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

    spinach
    🥄wooden spoon
    🥛measuring cup

  14. Step 14/15

    Turn off the heat and sprinkle 2 tablespoons fresh coriander leaves over the curry.

    fresh coriander leaves
    🥄measuring spoons

  15. Step 15/15

    Serve the hot Aloo Gosht with steamed rice or roti.

    🥄serving spoon

Composition

Ingredients

Types

Vegetables, Herbs and Spices, Condiments, Liquids

Ingredients

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

Allergens

to inform

Dietetics

Dietary regimen

Gluten-free, Dairy-free, Low-carb

Calories

420 kcal

Macro nutrients

Protein: 29g, Carbohydrates: 28g, Fat: 22g, Fiber: 5g, Sugar: 5g

Nutritional Information

Minerals

Iron: 4.5mg, Potassium: 780mg, Sodium: 680mg, Zinc: 5mg

Vitamins

Vitamin A: 190mcg RAE, Vitamin C: 22mg, Vitamin B12: 1.4mcg, Vitamin K: 75mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

1 hour 0 minutes

Overall

1 hour 15 minutes

Difficulty

Level

Medium (2/4)

Steps

15 steps

Equipments

Utensils

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

Appliances

stovetop

Type

Type

Type Of Dish

Main Course, Curry, Stew

Occasions

Lunch, Dinner, Family meal, Everyday meal

Origin

Source

Platform

instagram

Original Creator

@samsweetandspicetreats

Origin

Cuisine

Pakistani, South Asian, Punjabi

Geographic

Pakistan, South Asia

Various

Aspect

Texture

Tender, Soft, Thick, Saucy, Hearty

Flavors

Savory, Spicy, Aromatic, Earthy, Rich, Slightly tangy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 1 hour if the temperature is above 32°C / 90°F), fridge : 3 to 4 days (Cool promptly before refrigerating,Store in an airtight container at or below 4°C / 40°F,Reheat until piping hot), freezer : 2 to 3 months (Store in freezer-safe airtight portions,Thaw overnight in the refrigerator before reheating)