Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
%Aloo Gosht recipe debjanir rannaghar

Aloo Gosht Recipe (Bengali Muslim style)


  • Author: Debjani Chatterjee Alam
  • Prep Time: 10 min
  • Standing time: 8 hours
  • Cook Time: 1.5 hours
  • Total Time: 31 minute
  • Yield: 6 Portions 1x

Description

Bengali Muslim style Aloo Gosht, a family recipe from the in-laws.  Mutton cooked along with potato chunks and a homemade spice blend and the end product is heavenly.


Ingredients

Scale
  • 1 kg Mutton (curry cut with fat)
  • 100g Mutton fat
  • 3 Onion (big)
  • 1.5 Tbsp. Garlic paste
  • 1.5 Tbsp. Ginger paste
  • 1 Tomato (big)
  • 4 Green Chillies
  • 5 Big Potatoes
  • 150g plain curd
  • 2 Tbsp. Spice mix (see ingredients below)
  • 4 Tbsp. Mustard Oil
  • 1 Tbsp. Ghee
  • 1 Tsp. turmeric Powder
  • 1 Tsp. Red Chili Powder
  • 1 Tbsp. Sugar
  • 1 Tsp. Salt or to taste

Spice mix ingredients

  • 1 Tsp. whole Cumin seed
  • 2 Tsp. whole coriander seed
  • 2 Dry red Chilies
  • 1 Black cardamom
  • 2 Green Cardamom
  • 1" Cinnamon stick
  • 1/4 Jaiphal

For tempering

  • 2 Dry red Chilies
  • 2 Green Cardamom
  • 1" Cinnamon stick
  • 1 Bay leaf

Instructions

Marination

  1. The mutton and the potatoes are to be marinated for at least 8 hours and hence, plan ahead.
  2. Wash and patdry mutton chunks and the fat. There should not be any water.
  3. Cut fat into small pieces.
  4. Peel the skin of the potatoes and cut them into halves. You may refer to the picture of the potato.
  5. Now take mutton, fat, and also potatoes in a bowl.
  6. Add 1 Tbsp. each of Ginger and Garlic paste, 1 Tbsp. Mustard oil and 1/2 Tsp. salt and turmeric powder and also 1/2 Tsp. Red Chili powder and mix well.
  7. Cover the pot with a lid and keep the marinated meat and potatoes in the refrigerator for 8 hours. 

Spice Blend

  1. Tak a pan and heat it. 
  2. Now add whole Cumin seed, whole coriander seed, Dry red Chilies, Black cardamom, Green Cardamom, Cinnamon stick, and also Jaiphal to the pan.
  3. Dry roast for 2 minutes until the spices emit a nice aroma.
  4. Cool the spices and then grind to make a coarse powder.
  5. You can store it in an airtight container.
  6. 2 Tbsp. of this mix will be used in the aloo gosht recipe.

Cooking

  1. Take the mutton out of the refrigerator at least one hour before cooking.
  2. Roughly chop onion. 
  3. Take a grater and grate the tomatoes. Do not make a paste of the tomatoes. This way the seeds will be there as it is and the gravy will be smooth like Shorba. 
  4. Take a heavy bottom pan and heat the remaining oil along with the ghee. 
  5. Add remaining turmeric powder and red chili powder along with the sugar to the oil directly and stir vigorously.
  6. Temper with red chili, bay leaf, cardamom, and cinnamon.
  7. This will enhance the flavor and color. 
  8. Add chopped onion and fry on medium flame till the onion changes color to brown.
  9. Now add remaining ginger and garlic paste and also the grated tomato followed by 1/2 Tsp. salt.
  10. Keep the flame medium and cook till the mixture started releasing oil from the side. 
  11. This will take around 5 minutes.
  12. Now add 2 Tbsp. of the Spice mix and cook for 3-4 minutes on medium flame.
  13. Add plain curd after beating it with a spoon so that it is smooth.
  14. Mix well and cook for 3 minutes more.
  15. Keep the flame low.
  16. Now add the marinated mutton along with the potatoes and also the remaining marinade from the pan.
  17. Mix well and cook on low flame.
  18. For the next 15 minutes stirring once in a while.
  19. You will see the oil floating from the side by this time.
  20. Meanwhile, boil 500ml water separately.
  21. Add the boiling water to the pan containing meat and potatoes and mix well.
  22. At this point add green chilies as well after cutting into halves.
  23. Now check one spoonful of gravy for the flavors. 
  24. Cover the pan with a lid and keep the flame low.
  25. Cook on low flame for 1 hour.
  26. In between the meat will release sufficient moisture.
  27. Check whether the meat is cooked properly or not. If not keep cooking for 15 more minutes on the low flame. 
  28. Once done, switch the flame off.
  29. The gravy will be a bit runny yet rich. It should not be thick.
  30. The potatoes will be well-cooked yet whole.
  31. Serve it after giving a rest of 15 minutes with Rice, Roti, Poori, or Pulao.

Notes

  • In case you are using a pressure cooker, use it to fry and then cook with the weight on until it releases pressure 5 times (five whistles)  on a slow flame.
  • I do not add any spice such as garam masala or ghee at the end of the cooking while cooking this dish.
  • Category: Side Dish
  • Method: cooking
  • Cuisine: Bengali

Nutrition

  • Serving Size: 200g
  • Calories: 530
  • Sugar: 6.8g
  • Sodium: 543mg
  • Fat: 30.2g
  • Saturated Fat: 9.4g
  • Carbohydrates: 12.8g
  • Fiber: 2.3g
  • Protein: 49.7g
  • Cholesterol: 162mg

Keywords: Alo gosht recipe, Aloo Gosht, Bengali mutton curry recipe, Mangshor jhol recipe, debjanir rannaghar

Recipe Card powered byTasty Recipes