Aloo gosht har Pakistani ghar ka roz ka khana hai — Sunday ki dopahar ho ya mehmanon ke liye jaldi ka salan, ye aik aisi dish hai jo kabhi nakam nahi hoti. Gosht naram ho, aloo bilkul gale hue hon aur gravy mein masalon ka sahi tawazun ho, to naan ya chawal ke sath ye khana sab ko pasand ata hai. Ye recipe 5-6 logon ke liye hai, aur is mein wo tamam chhoti baatein shamil hain jin se aloo gosht ghar par bhi dhaba jaisa banta hai.
Ajza (Ingredients)
- Mutton (gosht, haddi wala) — 750 gram (darmiyane tukre)
- Aloo — 4 darmiyane (lagbhag 500 gram, chilke utaar kar aadhe karein)
- Pyaz — 2 darmiyani (bareek kati hui)
- Tamatar — 3 darmiyane (bareek kate hue)
- Adrak lehsun paste — 1.5 khanay ke chamach
- Dahi — 3 khanay ke chamach (achhi tarah phenta hua)
- Ghee ya tel — aadha cup (4-5 khanay ke chamach)
- Namak — 1 chaye ka chamach (hasb-e-zaiqa)
- Laal mirch powder — 1 chaye ka chamach
- Haldi — aadha chaye ka chamach
- Dhania powder — 1.5 chaye ka chamach
- Garam masala powder — 1 chaye ka chamach
- Sabut garam masala — 2 badi elaichi, 4 chhoti elaichi, 1 tukra darchini, 4 laung, 1 tez patta
- Hari mirch — 3 se 4 (lambi kati hui)
- Hara dhania — aadha cup (kata hua)
- Adrak — 1 inch ka tukra (bareek julienne)
- Paani — 3 se 4 cup
Tareeqa (Method)
Step 1 — Pyaz aur masala bhoonain: Bare degchi ya pressure cooker mein ghee garam karein, sabut garam masala daal kar 30 second bhoonain. Pyaz daal kar darmiyani aanch par 7-8 minute bhoonain jab tak halki sunehri ho jaye — pyaz ko jalana nahi, bas rang badalna hai.
Step 2 — Gosht aur tamatar: Adrak lehsun paste daal kar 1 minute bhoonain, phir gosht daal kar tez aanch par 5-6 minute bhoonain jab tak is ka rang badal jaye aur paani sookh jaye. Tamatar, namak, laal mirch, haldi aur dhania powder daal kar 5 minute mazeed bhoonain jab tak tel alag nazar aane lage.
Step 3 — Dahi aur galana: Aanch halki kar ke dahi daal kar achhi tarah mila lein aur 2-3 minute pakayein. 3 cup garam paani daal kar dhakkan laga dein. Pressure cooker ho to 15-18 minute seeti par, warna degchi mein darmiyani aanch par 45-50 minute pakayein jab tak gosht naram ho jaye.
Step 4 — Aloo daalain: Gosht naram ho jaye to aloo daal kar 12-15 minute aur pakayein jab tak aloo bilkul gal jayein lekin tootein nahi. Gravy jitni gaarhi chahiye ho, paani usi hisaab se sukhayein — naan ke liye thori gaarhi, chawal ke liye halki patli rakhein.
Step 5 — Dum aur pesh: Garam masala, hari mirch, hara dhania aur adrak julienne daal kar 5 minute halki aanch par dum dein. Garam garam naan, tandoori roti ya zeera chawal ke sath pesh karein.
Aloo Gosht Kharab Hone ki 3 Bari Wajahen
- Gosht ko bina bhoone paani daal dena — salan mein kachha gosht jaisi boo reh jati hai aur zaiqa kabhi nahi aata
- Aloo shuru mein hi daal dena — gosht galne tak aloo ghul jayenge aur gravy mein aloo ka tukra kabhi nahi milega
- Dahi phente baghair daal dena — dahi phat jayega aur gravy danedar ho jayegi, hamwaar kabhi nahi hogi
Pesh Karna
Aloo gosht ko garam dish mein nikal kar upar hara dhania aur adrak ki julienne se sajayein. Naan ya roti ke sath pesh karein, sath mein hari mirch, kati pyaz aur nimbu rakh dein to khana mukammal ho jata hai. Apna aloo gosht kaisa bana, comment mein zaroor batayein — aur agli recipe kis dish ki ho, wo bhi likhein.
Photo: Pexels (Kunal Lakhotia, Pexels photo 29684989)
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