nadz123

THAts one recipe that i cant do....im trying to copy my mum, it fails everyt time.

anyone got the recipe for it and the technique you use....

thanksss

Khubsoorat Collection

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Aaloo Gosht Kari (Potato With Lamb) Recipe - Pakistani Main Course Mutton/Beef/Lamb Dish - Fauzia's Pakistani Recipes - The Extraordinary Taste Of Pakistan

(i have actually tried and tested this one yaar!)

nadz123

thanks, do you have more recipes for salans that are mandatory....like chicken salan ( i can do that) but others like kofte, or chicken saag, or even chole chaat...

thanks

Pareezay

Instead of websites' recipes, it's good to have a tried and tested one. Aloo gosht is something I would definitely want to learn also, it's so yummy.

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Aloo Keema

Ingredients:


medium onions, finely chopped


cup oil


grams minced meat (keema)


teaspoons garlic, minced


teaspoons ginger, chopped


teaspoon chilli powder


teaspoon coriander powder


teaspoon turmeric powder (haldi)


teaspoons salt


- tomatoes, chopped


tablespoons yogurt, beaten


Grams potatoes (peeled and cubed).


teaspoon garam masala powder


- green chillies, thinly sliced


tablespoons coriander leaves, chopped

How to Cook:

1. Fry onions in a heavy based sauce pan over medium heat, stirring time to time.
2. When onions are soft but not brown, add minced meat and garlic. Stirring all the time, cook over medium heat for 3-5 minutes or until all the moisture has dried up and meat turns brown.
3. Add chilli powder, coriander powder, turmeric, salt and 3 tablespoons water and stirring constantly, cook for 2 minutes.
4. Add chopped tomatoes and yogurt and cook for five to ten minutes, stirring all the time. Add a little water if feel necessary during the process.
5. Add potatoes and mix it well, add one cup of water, cover and cook for 30 minutes over low heat or until potatoes are cooked. If water dries before potatoes are cooked, add more water.
6. Add garam masala, green chillies and coriander leaves. Mix well and serve hot with Chapati


This recipe serves 4 people;
Prep Time: 10 mins;
Cooking Time: 50 mins

Khubsoorat Collection

Ingredients
- Mutton, boneless 1 kg
- Onions 2 nos.
- Besan (roasted) 2 1/2 tbsps.
- Egg 1 no.
- Ginger, finely cut 2"inch piece.
- Green chillies, finely cut 6 nos.
- Red chilli powder 1 tsp.
- Salt To Taste.
- Oil for frying.

For the curry
- Onions 3 nos.
- Garlic 3-5 cloves.
- Ginger 1 1/2 inch piece.
- Haldi powder 1 tsp.
- Tomatoes, boiled & skinned 1 cup.
- Coriander leaves 2 tsps.
- Red chilli powder 1 tsp.
- Garam masala 1 tsp.
Salt to taste.

Method

1. For the koftas, mince the meat with all the other ingredients.
2. Remove the mixture and shape into balls.
3. Deep fry these balls till golden brown and keep aside.
4. For the curry, fry the onions, garlic and ginger till golden brown.
5. Add the rest of the curry ingredients with enough water to make gravy.
6. Bring to a boil, add the fried koftas and simmer for 45 mins.
7. Garnish with chopped coriander leaves before serving.

Serve with roti or naan bread.

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Cholay Chaat (Chick Pea Salad) Recipe

bhenjee

This is how I make Aloo gosht:

Finely chop a LARGE onion and saute it in oil (say 3-4 tbsp). If you're running short on time you can also just puree the onion and saute that. I find that the pureed onion takes a longer time to brown/ change color, as opposed to chopped onion. The rule for a great gravy is to finely chop the onion.

When it has gone transparent, put in your khara garam masala. Like cloves, whole black pepper, cinnamon stick and black cardamom (1-3). Fry this for a while and add a tbsp of the ginger/ garlic mix to it and fry that too for a few seconds. Now add the meat. Bhoonify it for a few minutes. Once it has gone from red to brown, add a tbsp of yogurt to it and bhoonify it again. I sometimes also use like a tbsp of tomate paste. (whatever you have on hand).

Now add all the masalas: red chilli powder, corriander powder and tumeric. I don't add the cumin powder, I don't like the smell it gives to the salan. I also don't use garam masala in my cooking (burns my chest). Add a little water to this and bhoonify on medium high. When you see the water begins to evaporate and the masala thickens, add a little more water. Do this a few times, until you can't really smell the rawness of the masalas. (especially the corriander powder, it has this certain smell, you should be able to tell).
Lastly add salt to it. Stir/ cook for a bit and then add enough water to it and put the lid on and let it cook on low heat till the meat isn't cooked and soft all the way. The better alternative is to do all the above steps in a pressure cooker, so you can just switch that on after bhoon-ing the salan and have your meat cooked in 20 mins or so!

Meanwhile peel/ slice your potatoes. Put them in a bowl of water for a bit. You can skip this step if you wish. When you see that your meat has cooked almost all the way (but not completely) put in the potato. Slit a few green chillies and put those in too and add just enough water to cover the potates if you find the salan is not enough liquid to cook the potatoes.

Lastly, let all this cook for 10 mins or so until the potatoes are done. When you serve it, just do a sprinkling of chopped cilantro, green chillies and finely chopped ginger. (
..and that's how I make aluu gosht

nadz123

awww thankssss everyoneeee xxxxx