You know how for many people a Chicken ka Salan is the comfort-your-soul-food? Well for me and my siblings it’s Aloo Gosht. It ranks right up there with daal for me which speaks volumes given that I am a self proclaimed daalaholic.
In this Blog Post
The recipe for the Aloo Gosht (duh) How to pick the right ingredients Tips for cooking A Busy Day version Ideas for a menu with Aloo Gosht
3 Aloo Gosht Ingredient Must Knows:
1.) Meat Matters. Bone in meat gives the richest flavour, be it mutton or beef. However, if you default to boneless beef (or veal) then remember you need a little fat in the meat not just for flavour, but for that beautiful tenderness. 2.) You Say Potay-to, I say Potah-to: If you have a variety you are a die hard fan of then I promise to stay out of your way, but if not then can I recommend yellow flesh or yukon gold potatoes for the perfect balance between creamy and firm and Italian/Plum/Roma tomatoes for that rounded flavour? 3.) Finish Strong: Those last bits at the end, the adjusting for salt, that little lemon, the garam masala, fresh pepper dhania - don’t take them lightly. Add, taste, adjust, make it sing. Taste again, just so you can savour that little concert for one.
5 Cooking Tips for Aloo Gosht
Developing layered flavour is an art and with these tips you can become an artist and who doesn’t want to do just that? Tip One: Get some colour on your onions - all red meat is rich in flavour and you want the gravy to hold it’s own. Tip Two: Watch your heat. I default to medium, but if you feel like it is too hot and you are in danger of burning things add a splash of water to bring the temperature down. (burnt pastes and spices are no bueno). Tip Three: To get your tomatoes to break down faster simply add them and cover the pot with a lid for 2 minutes, remove the lid and saute away. Tip Four: for rich flavour remember to saute the meat with the masala until it starts to stick at the bottom. Tip Five: taste, and taste again. Once you adjust the consistency of the curry to your personal preference you will need to adjust salt and maybe even spice. Go ahead, make it your own.
Busy Day Shortcut Explained
On the days when add and saute isn’t how you want to live your life (lol), here’s what you can do. 100% of the credit for this approach goes to my sister in law whose one of the best cooks I know. 1.) Combine the onions, tomatoes, meat, and spices and either simmer stove top for 45 minutes with 2 cups water or IP for 20 with 1 cup until it’s done. 2.) Dry up the gravy and when it starts to stick then add a generous lug of oil and saute until the oil rises to the top. 3.) Add your potatoes and 1 cup of water and simmer for 15 or IP for 4. 4.) Finish as per recipe directions.
How thick should a Salan be?
So the number of onions will usually determine the ’natural’ body of a salan or curry. If you made this curry with one onion it would be a pretty dry one. However, what’s in your hands as a chef is the right texture for how you are eating. Any curry you are eating with chapati or even naan needs to be a little thicker, but for rice you can thin it out a little more to make it easier to eat and mix in. Naturally, any time you add water you need to make sure the seasoning is still in balance so please do taste it and adjust as needed.
What do I serve Aloo Gosht with?
Love. But apart from that here are come combinations I really enjoy. Whichever way you choose to make it I hope this Aloo Gosht fills you with joy. As always I’d love to see your recreations so do tag me on Instagram @flourandspiceblog. Aloo Gosht Masoor ki Daal Rice Green Beans Sabzi Aloo Gosht Dhaba Style Chanay ki Daal Bhindi Masala Baingan Raita Share what you thought of this recipe by rating it below! Happy Cooking!
