Aloo Gosht Recipe (Potato Mutton Curry)

mutton

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and more affordable than mutton.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried herbs

Parsley can provide a similar flavor profile.

garam masala

🥗Healthier: curry powder

💰Cheaper: mixed spices

Curry powder is often less expensive and more accessible.

Add fried onions, ginger, garlic, tomatoes, and ¼ cup water to a blender. Blend to make a smooth paste.

Press the SAUTE button on the instant pot.

Add oil to the inner pot.

Once the oil is hot, add black cardamoms, cloves, and black peppercorns, and fry for 4-5 seconds.

Add onions and green chilies and cook until the onions are light brown, stirring frequently.

Add ginger garlic paste and cook for 3-4 minutes.

Now add mutton and cook for 3-4 minutes.

Add the masala paste and cook for 2-3 minutes.

Add coriander powder, turmeric powder, chilli powder, garam masala powder, and salt, and cook for 3-4 minutes.

Whisk yogurt with all-purpose flour and add it to the pan.

Add 1 cup of hot water and potatoes and mix well.

Close the lid of the pot. Set the valve to the sealing position.

Press PRESSURE COOK and set the timer to 25 minutes at high pressure.

Once the timer goes off, let the pressure release naturally for 10 minutes.

Release the remaining pressure manually and open the lid.

Check for salt and add more if needed.

Garnish the curry with chopped cilantro and serve hot.

Follow the recipe until the potatoes are added to a stovetop cooker over medium-high heat.

Close the lid of the cooker.

Pressure cook over medium-high heat for 1 whistle. Now reduce the heat to low and cook for 25 minutes.

Remove the cooker from heat and let the pressure release naturally.

Open the lid.

Check for salt and add more if needed.

Garnish the curry with chopped cilantro and serve hot.

Cooking Techniques

Equipment Needed

Spice Level: