benazir's blog

Aloo Gosht

Obviously this is another Peshawar area dish that is very popular in that part of Pakistan. I hope you will enjoy this too like you do my other recipes and this is an archive post. From here you will need to make Garam Masala just before you start cooking. Put this in a small bowl and set aside and grind 1 pinch of fenugreek seeds and 3 kabab chinis in mortar and pestle and set aside. Kabab chini is called false cubeb seeds and you can buy all of the masala from any Indian and Pakistani grocery store.

Quarter 2 potatoes after you scrub them very well. I keep the skin on but this is what I prerfer. Take the quartered potatoes and put it in a dish with cold water and set aside to keep them from browning. In a medium coldero you can add on high heat 1/4 cup of either olive oil, canola oil, peanut oil or vegetable oil then add 3 tbs of butter ghee.

Add 1 onion or shallot cut in to half moon slices and let them turn brown. Add 3 cloves of garlic minced, 1 green chili chopped. Oh my God please wash your produce and meat before using and rinse out your cooking pots too because this is a must before you start cooking. It keeps you healthy and safe.

Add the garam masala that was ground earlier and empty the contents of the mortar and pestle containing fenugreek seeds and kabab chini with 1 pinch each of turmeric powder, red chili powder, 1 small piece of ginger washed and chopped, stir and add 1 pinch of either kasoori methi which can be dried fresh or frozen, mint also fresh frozen or dried or cilantro. I freeze my fresh herbs to keep them around a little longer because they tend to spoil quickly. Add 1 frozen red tomato that has been chopped because it tends to turn to mush quickly and it is great for curries. It makes the tomatoes more juicy.

Add 1 kg or 1 lb of either chicken, beef, lamb, goat or veal that has been washed off and add to the masala then drain and add the potatoes soaking in the cold water. Add 2 cups of water. Reduce heat to low and cover on stovetop for 1 hour. If you want to cook it in instant pot then turn on to sautè and tap start button. Add the oil of choice like excample olive oil with the butter ghee.

Then follow the directions for the curry base like you did on stovetop. I do not use the same type of oil all of the time and it depends on what I want to use. I may not even use the butter ghee at all and swap it out for milk thistle or pumpkin seed oil instead. I just got those not too long ago and I wanted to try them out and they are awesome. You may as well consider walnut oil, flaxseed oil, macadamia nut oil almond oil, hazel nut oil or hemp oil even. These can be an alternative for butter ghee and even coconut oil or even mustard oil will work too. Do not forget on this page the directions is for both stovetop and instant pot.

After you have your curry base made then you can add the protien option that you want and the potatoes plus the required amount of water and it should be no more then what is mentioned already. Turn off sautè function and place pressure cook lid on cooker and select pressure cook for 20 minutes. The lid has to be on sealing position. When done it shuts of and you can place a steam diverter on the vent itself after you hear a beep.

This is my favorite mode of cooking or you can slow cook this after you made the curry base and added the meat and potatoes. Place a sheet of aluminum foil over the top so you do not have to run and empty the condensation collector. Place glass lid over the foil lining and select slow cook for 3 1/2 hours. This is great to eat with naan and Mr. Riaz loves this and it is his all time favorite.

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