Aloo Gosht 

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For some one looking for a tasty, light home made #AlooGosht 
1/2 Kg meat (lamb/goat) 

1 large onion chopped 

1 tomato chopped (I’d peel it & then chop it – easiest way to peel is to make a deep cross on top of the tomato & zap in the microwave for 2 mins). 

1 tbs of ginger garlic paste

1 onion ground to a paste

1 tsp of dhania powder, lal mirch (can put less) & haldi

 salt (to taste)

1 tsp Garam masala
Garnish with hara dhania & add a dash of garam masala (extra) 
Aloo – maybe 2 cut up into large pieces so just halved. 
Add oil to the Pressure cooker, heat & when hot: 
1. Add chopped onion. Fry onion, when golden add ground ginger & garlic paste, Haldi mirch, dhania powder and the ground onion. Fry till fragrant. Keep adding sprinkles of water if it looks like it’s going to burn. 

2. Add 1 chopped tomato. Keep bhunoing for 15 min. Add dashes of water to prevent burning. These 2 steps are the hard bits – need elbow grease & a whole lot of bhunoing. Should look a bright colour when it’s done. 

3. Add salt garam masala, meat & water – a cup). Cook under pressure till meat is kind of half done. Say 10-15 mins. 

4. Add potatoes diced in 4 and pressure cook – check water, it it looks as if it is dry add some more. The gravy should be patla
5. Once cooked add garam masala & hara dhania (garnish). 
*can replace aloo with gobhi, Palak, lauki & timatar 
**With Palak & tomato use very little water and keep it dry
***Timatar gosht made same way only – add 1/2 kg tomato to masala instead of aloo. Keep it dry.

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