Step-by-Step Guide to Prepare Speedy Kasuri Methi Aloo Gosht
Hello everybody, it is Drew, welcome to our recipe page. Today, I'm gonna show you how to make a special dish, Step-by-Step Guide to Prepare Ultimate Kasuri Methi Aloo Gosht. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Kasuri Methi Aloo Gosht, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Kasuri Methi Aloo Gosht delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Kasuri Methi Aloo Gosht is 5-6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Kasuri Methi Aloo Gosht estimated approx 25-30 minutes.
To get started with this recipe, we must prepare a few components. You can have Kasuri Methi Aloo Gosht using 14 ingredients and 4 steps. Here is how you can achieve it.
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Aloo Gosht is a very famous Hyderabadi dish that's enjoyed at mealtimes either for Lunch or Dinner. It's an easy everyday cooking dish. People use it on a regular basis with some Khatti Daal, Chawal ki Kadhi, Tamater ki Chutney etc since it's a semi dry gravy.
In this particular one, I have used Dried Fenugreek Leaves or Kasuri Methi. That's the only difference. The rest of the recipe remains the same.
This one can be enjoyed both with Rice and Rotis. It tastes awesome with both. And the best part is that it can be relished even on it's own if you want and are okay with semi dry Gravies. But if you can't then you need to make some Daal or Curries to go with it.
Enjoy Cooking with Zeen!
Ingredients and spices that need to be Prepare to make Kasuri Methi Aloo Gosht:
- 500 gm Lamb Bone-in
- 4 Potatoes cubed
- 2 tsp Ginger garlic paste
- 1 1/2 tsp Salt or to taste
- 2-3 Green Chillies
- 1 small bunch chopped Coriander Leaves
- 3 tsp Sun Dried Fenugreek Leaves
- 2-3 chopped Onions
- 3 tbsp Oil
- 1 1/2 tsp Red Chilli powder
- 1/2 tsp Turmeric powder
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- 2 tsp Ginger garlic paste
Steps to make Kasuri Methi Aloo Gosht
- Heat Oil in a pressure cooker. Saute the Onions first along with the Ginger garlic paste on a low heat. Saute it until the raw smell of the onions fade away. Simultaneously add in the spices to the Mutton bone-in pieces and mix well. Set aside until use.
- Now as soon as the Onions turn translucent and are almost done, add in the marinated Mutton bone-in to the pressure cooker. Let it cook on a medium high heat for 5 minutes before closing the lid of the cooker. Add minimum water only. Pressure cook for 6-7 whistles or more accordingly.
- In the meantime, cut Potatoes into medium sized cubes. You can either deep fry them and add to the meat in the cooker. Or can directly add to it. The taste and texture will definitely differ a lot. I have done it both the ways until now. But this particular one here is without deep frying. I have directly added them. After the pressure settles down, add Potato cubes to it along with the slit Green Chillies. Also don't forget to add the Dried Fenugreek Leaves to it.
- Cover and cook on a medium high heat until the Potatoes are done. If using deep fried Potato cubes, then it gers done way too soon. Garnish with finely chopped Coriander leaves. Adjust Salt according to taste. Also add a pinch of Garam masala just before serving. The gravy should be semi thick. It goes well with Parathas, Naans, Chapatis and Hyderabadi Baghara Khaana. Enjoy!
While that is certainly not the end all be all guide to cooking fast and simple lunches it's good food for thought. The expectation is that will get your own creative juices flowing so you can prepare wonderful lunches for the own family without needing to do too horribly much heavy cooking through the approach.
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