Aloo Gosht Recipe (Bengali Muslim style)
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.
Servings: 6 People
Calories: 530kcal
Cost: Rs 1000
Ingredients
- 1 kg Mutton curry cut with fat
- 100 g Mutton fat
- 3 Onion big
- 1.5 tablespoon Garlic paste
- 1.5 tablespoon Ginger paste
- 1 Tomato big
- 4 Green Chillies
- 5 Big Potatoes
- 150 g plain curd
- 1 tablespoon Ghee
- 4 tablespoon Mustard Oil
- 2 tablespoon Spice Mix check below
- 1 teaspoon turmeric Powder
- 1 teaspoon Red Chili Powder
- 1 tablespoon Sugar
- 1 teaspoon Salt or to taste
Spice Mix
- 1 teaspoon Cumin seed
- 2 teaspoon Coriander seed
- 2 Dry red Chilies
- 1 Black cardamom
- 2 Green Cardamom
- 1 Cinnamon stick
- ¼ Jaiphal
Tempering
- 2 Dry red Chilies
- 2 Green Cardamom
- 1 Cinnamon stick
- 1 Bay leaf
Instructions
Marination
- The mutton and the potatoes are to be marinated for at least 8 hours and hence, plan ahead.
- Wash and patdry mutton chunks and the fat. There should not be any water.
- Cut fat into small pieces.
- Peel the skin of the potatoes and cut them into halves. You may refer to the picture of the potato.
- Now take mutton, fat, and also potatoes in a bowl.
- Add 1 tablespoon each of Ginger and Garlic paste, 1 tablespoon mustard oil, and ½ teaspoon salt, turmeric powder, and ½ teaspoon. Red Chili powder and mix well.
- Cover the pot with a lid and keep the marinated meat and potatoes in the refrigerator for 8 hours.
Spice Blend
- Take a pan and heat it.
- Now add whole Cumin seed, whole coriander seed, Dry red Chilies, Black cardamom, Green Cardamom, Cinnamon stick, and also Jaiphal to the pan.
- Dry roast for 2 minutes until the spices emit a nice aroma.
- Cool the spices and then grind them to make a coarse powder.
- You can store it in an airtight container.
Prep Work
- 2 tablespoon of this mix will be used in the aloo gosht recipe.
Cooking
- Take the mutton out of the refrigerator at least one hour before cooking.
- Roughly chop the onion.
- Take a grater and grate the tomatoes. Do not make a paste of the tomatoes. This way, the seeds will be there as they are, and the gravy will be smooth like Shorba.
- Take a heavy bottom pan and heat the remaining oil along with the ghee.
Cooking
- Add the remaining turmeric powder and red chili powder, along with the sugar, to the oil directly and stir vigorously.
- Temper with red chili, bay leaf, cardamom, and cinnamon.
- This will enhance the flavor and color.
- Add chopped onion and fry on medium flame till the onion changes color to brown.
- Now add the remaining ginger and garlic paste, and also the grated tomato, followed by ½ teaspoon salt.
- Keep the flame medium and cook till the mixture starts releasing oil from the side.
- This will take around 5 minutes.
- Now add 2 tablespoon of the Spice mix and cook for 3-4 minutes on medium flame.
- Add plain curd after beating it with a spoon so that it is smooth.
- Mix well and cook for 3 minutes more.
- Keep the flame low.
- Now add the marinated mutton along with the potatoes and also the remaining marinade from the pan.
- Mix well and cook on a low flame.
- For the next 15 minutes stirring once in a while.
- You will see the oil floating from the side by this time.
- Meanwhile, boil 500ml of water separately.
- Add the boiling water to the pan containing meat and potatoes and mix well.
- At this point, add green chilies as well after cutting them in half.
- Now, check one spoonful of gravy for the flavors.
- Cover the pan with a lid and keep the flame low.
- Cook on low flame for 1 hour.
- In between the meat will release sufficient moisture.
- Check whether the meat is cooked properly or not. If not, keep cooking for 15 more minutes on the low flame.
- Once done, switch the flame off.
- The gravy will be a bit runny yet rich. It should not be thick.
- The potatoes will be well-cooked yet whole.
- 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 process while cooking this dish.
Nutrition
Serving: 200g | Calories: 530kcal | Carbohydrates: 12.8g | Protein: 49.7g | Fat: 30.2g | Saturated Fat: 9.4g | Cholesterol: 162mg | Sodium: 543mg | Fiber: 2.3g | Sugar: 6.8g
