After posting the Batata Harra and Aloo Raita, here is the final potato recipe for this week’s Blogging Marathon #106 theme of “Pick one vegetable, cook dishes from three states/countries”. I have moved from Lebanon to India and now to our neighboring Pakistan to select a humble potato dish. In fact, this dish is cooked in Muslim heavy areas of northern India as well.
My first tryst with Aloo Gosht was at a nearby Pakistani restaurant, adjacent to the building we used to stay during our school days. We would go there for eating their huge thick oil laden parathas and order sides of dal fry and this aloo gosht. It would look the same all the time – a dark brown color gravy with a couple of inches of oil floating on the top, which we used to pull out by dropping a couple of tissue on top of the gravy. How many of you do that? 😀 We would then just mop up with those parathas or sometimes tandoori rotis, just in case we don’t want to feel too guilty… hehe… My version is surely not that oil laden, but tastes more homely than otherwise…
While working on this recipe and reading through quite a lot of posts on the same, there is one thing I noticed that all mentioned and it was that the potato should stay in the curry as is. It seems when a new bride is asked to make Aloo Gosht and there are no potatoes to be seen in it, then she gets judged! So it looks like I would definitely be judged for the way my potatoes melted into the curry. Thank God I am already married and the only people who will judge my cooking will be my own family… and I really don’t care as of now… 😉
Not that it didn’t taste good, the taste was Alhamdulillah spot on, but unfortunately it made the curry a little gloopy and thick – so it isn’t really photogenic. I am still sharing the same pictures, but InShaAllah, will update the pictures when I make it again. Till then, I am sharing the recipe as to how I would make it the next time to ensure that the potatoes stay in shape. Hehe… I would have loved to do it before this post had gone live, but time just didn’t permit me that way. Having said that, I actually love the curry this way especially if you have chapathis or pooris, since you can literally scoop the gravy, instead of having to dunk it in, so I suppose it is purely personal preference as well. 🙂 Off to the recipe…
- 500 gm mutton
- 3 tbsp oil
- 1 tsp cumin seeds
- 1 tsp crushed black pepper
- 2 cloves
- 2 green cardamom, crushed
- 1 black cardamom
- 2 onions, thinly sliced
- 1 tbsp ginger garlic paste
- 1 large tomato, chopped
- 1 tsp coriander powder
- 1 tsp red chilli powder
- ½ tsp Kashmiri red chilli powder
- ½ tsp turmeric powder
- ½ tsp cumin powder
- 500 gm potato, chopped into large chunks
- ¼ cup yogurt, whisked
- 1 tbsp kasuri methi (optional)
- Salt to taste
- Coriander leaves for garnish
- Wash the mutton and set aside to drain.
- Heat oil in a pressure cooker and add the cumin seeds and the whole spices. Sizzle for a minute.
- Add the onion and fry till golden brown. Add the ginger garlic paste and fry for a minute.
- Add the tomato and the powders and cook till the tomato is completely mashed. Sprinkle water to avoid sticking to the bottom of the pan.
- Add the washed meat and toss well to coat. Add a cup of water and season with salt. Close the lid and pressure cook for two whistles. Switch off and allow pressure to go on its own.
- Meanwhile, soak the potatoes in hot water. Open the cooker, at this time the mutton would be partly cooked. Add the potatoes and the whisked yogurt. Close and cook for one whistle on medium heat. Switch off and allow the pressure to go by itself.
Check out the Blogging Marathon page to see what the other Blogging Marathoners are doing this BM#106.