Aalu Ghosht ka Salan is a delicious indian mutton curry . This curry is a soulful meal when had with some hot roti and rice.
There are many of my memories associated with this dish. It was a time when I was eleven years and I had taken up a fancy of cooking different dishes. As you all know, my Naani was my cooking teacher and I have learnt the basics of cooking from her. She would stand beside me in the kitchen directing me and showing me the importance of each step. The way her old hands taught me to hold the ladle and when to add the spices, the importance of bhunav ( frying the meat) always kept me excited and to gain more of her knowledge.
The success of this recipe of Aalu Ghosht ka salan lies in the bhunav ( Frying) of the meat with spices. It is all about time and patience. 
Ingredients
(I)
500 gm mutton pcs with bone
2 chopped onion (medium)
1 & 1/2 tbsp ginger garlic paste
2 chopped tomato (medium)
whole garam masala (4 peppercorn, 2 clove, 1″cinnamon, 1 black cardamom)
2 potatoes cut in four
1/2 cup oil
(II) – Mix in water to form a paste
1 tbsp red chilly powder
1 tsbp coriander powder
1/2 tsp turmeric powder
1/2 tsp garam masala powder
salt to taste
1/2 cup water
(III)
2 glass water
4 green chilly
3 tbsp coriander chopped
Method:
- Heat oil in a pressure cooker and add the whole garam masala.
- Once the whole garam masala crackles, add in chopped onion & fry till translucent.
- One the onion is done, add in the meat pieces. Fry for few minutes stiring continuously.
- Add in the paste masala (II) and again fry for 3 minutes on a low flame adding water time to tie so the masala doesnt stick to the pan.
- Add in tomatoes & potato.
- Bhunav till oil gets separated.
- Add in two glass of water and pressure cook for 3 to 4 whistles.
- When done remove from the flame and cool.
- Open the cooker. Add in chipped hara dhania and green chillies.
- Adjust the consistency of gravy accordingly and serve with roti, chawal.
Huma Kalim
Serves 3 to 4
Aalu Ghosht ka Salan is a delicious indian mutton curry . This curry is a soulful meal when had with some hot roti and rice.
10 minPrep Time
1 hrCook Time
1 hr, 10 Total Time
Ingredients
- (I)
- 500 gm mutton with bone
- 2 chopped onion (medium)
- 1 & 1/2 tbsp ginger garlic paste
- 2 chopped tomato (medium)
- whole garam masala (4 peppercorn, 2 clove, 1"cinnamon, 1 black cardamom)
- 2 potatoes cut in four
- 1/2 cup oil
- (II) - Mix in water to form a paste
- 1 tbsp red chilly powder
- 1 tsbp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp garam masala powder
- salt to taste
- 1/2 cup water
- (III)
- 2 glass water
- 4 green chilly
- 3 tbsp coriander chopped
Instructions
- Heat oil in a pressure cooker. When hot add the whole garam masala.
- Once the whole garam masala crackles, add in chopped onion & fry till translucent.
- One the onion is done, add in the meat pieces. Fry for few minutes stiring continuously.
- Now add in the paste masala (II) and again fry for 3 minutes on a low flame. Add in water time to tie so the masala doesnt stick to the pan.
- Add in tomatoes & potato. Bhunav till oil gets separated.
- Add in two glass of water and pressure cook for 3 to 4 whistles.
- When done remove from flame and cool.
- Open the cooker. Add in chipped hara dhania and green chillies.
- Adjust the consistency of gravy accordingly and serve with roti, chawal.
Notes
Potatoes can be substituted with sweet potato, bottle gourd.
Calories
Fat
Carbs
Protein
