Directions

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  1. Steam onions in a small pot (covered and cooked on low heat with a little bit of water for 30 minutes).
  2. Chop the onions and grind to a paste in a grinder. Set aside.
  3. Finely chop the tomatoes  and coriander leaves.
  4. Cut the potatoes into medium-sized squares.
  5. In a pan heat oil and add coriander powder and chili powder. Stir for 2-3 seconds.
  6. Add onion paste, garlic-ginger paste, and meat and stir fry on high flame for a minute.
  7. Add ½ cup of water and cook covered on low flame for an hour (until meat is almost done).
  8. Add tomatoes and cover and cook for 5 minutes on medium flame.
  9. Remove the lid and stir fry for a few minutes on medium flame.
  10. Add the potatoes, green chilies, and 2 cups of water.
  11. Reduce flame to low and cook covered until the potatoes are tender.
  12. Garnish with coriander leaves and remove from flame.

 

Notes

  • Cool & freeze after step 7 if you want to half-cook your Aloo Gosht for later use.