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August 9, 2019

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Instant Pot Aloo Gosht

June 14, 2019

A meat and potato stew which was a staple growing up. Aloo meaning Potato and Gosht meaning meat. Us South Asians are very literal with our names for dishes, if you haven’t already guessed. LOL

 

I remember running off the bus after school to finally come home to the aromatic scents of goat stew pieces in a tomato broth. I could hear the sizzle from the pressure cooker as I quickly washed up for a bite. 

 

 

This dish speaks comfort for many South Asians. A side of rice is all you need to feel that childhood warmth, hug in a bowl classic. 

 

So here’s my favorite childhood dish Aloo Gosht Instant Pot style! 

 

 

 

Ingredients:

  • 1 large onion chopped

  • 1 tbsp Garlic Ginger Paste

  • 1 tsp cumin seeds

  • 4 cloves

  • 5 black peppercorns

  • 2 black cardamom

  • 1/2 cinnamon stick

  • 2lb Goat or lamb meat

  • 2 medium sliced tomatoes

  • 1 tbsp Tomato Paste

  • 1 tsp red chili powder

  • 1/2 tsp turmeric

  • 1 tsp cumin powder

  • 3 tsp coriander powder

  • 1 tsp Garam Masala Powder

  • Salt (about 2 tsp+ or to taste)

  • 2 cups water

  • 4 small potatoes

  • 2 Thai Green Chilies

  • 1 tsp Lemon Juice (optional)

  • Chopped Cilantro (garnish)

 

 

 

 

Method:

  1. Heat some oil and add your chopped onion, garlic and ginger paste and your whole spices. 

  2. Click the Sauté Mode and sauté until onions are golden brown.

  3. Now add your meat of choice and brown it (I’m using Goat).

  4. Once meat is browned add your sliced tomatoes,  tomato paste, ground spices and salt. 

  5. Mix it all together and allow the tomatoes to soften. 

  6. Once the tomatoes are soft add your water.

  7. Mix well and place the lid on the Instant Pot. 

  8. Pressure cook on Meat/Stew Mode for 10 mins.

  9. Meanwhile, peel and cut your potatoes in half. 

  10. Once the timer is off for your meat release the pressure by turning the Seal to the Venting Position.

  11. Once released carefully open the lid and give it a mix.

  12. Now add your peeled and halved potatoes along with your green chilies. 

  13. Pressure cook again on Meat/Stew Mode for 3 more minutes.

  14. Once cooked, Pressure Release one last time at the Venting Position. 

  15. Carefully open the lid once the Seal Valve has gone down and select Sauté Mode. 

  16. Cook down the liquid or add more according to your desired gravy consistency.

  17. Taste for salt.

  18. Give it a squeeze of lemon (optional)

  19. Garnish with cilantro and enjoy with a side of rice.

 

 


Notes: 
You may boil your potatoes separately if desired and just add to the pressure cooked meat.  

 

This recipe can be made using a stove top pressure cooker using the same pressure cooker timings. 

 

If you do not have a pressure cooker or Instant Pot, follow the same steps. But instead of pressure cooking, reduce heat to Med/Low and allow the meat to cook until tender (about 40 mins) covered. Check stirring occasionally! 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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