Aloo Ghosht (Delhi Style) Recipe By Food Fusion

Here’s a **Delhi Style Aloo Ghosht** recipe, inspired by **Food Fusion** — a hearty and flavorful mutton and potato dish with spices that will make your taste buds dance! Let’s get into the details:

---

🌟 **Aloo Ghosht (Delhi Style)** 🌟

🥘 **Ingredients:**

✅ **For the Meat:**
- 500g mutton (bone-in pieces preferred)
- 2 tbsp ginger-garlic paste
- 1 onion (finely sliced)
- 2 tomatoes (chopped)
- 1/4 cup yogurt (dahi)
- 1-2 green chilies (slit)
- 2-3 whole cloves (laung)
- 2-3 green cardamoms (elaichi)
- 1-inch cinnamon stick (dalchini)
- 1 bay leaf (tej patta)
- 1/4 tsp turmeric powder (haldi)
- 1 tsp red chili powder
- 1 tsp coriander powder (dhania)
- 1/2 tsp cumin powder (jeera)
- 1 tsp garam masala
- Salt to taste

✅ **For the Potatoes (Aloo):**
- 3-4 medium-sized potatoes (peeled and cut into chunks)
- 1 tbsp ginger-garlic paste
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- Salt to taste

✅ **For Cooking:**
- 3 tbsp oil or ghee
- Fresh coriander leaves for garnish
- Water as needed

---

🔥 **Step 1: Preparing the Meat**
1. Heat 2 tbsp oil or ghee in a large pressure cooker or pot.
2. Add whole spices (cloves, cardamoms, cinnamon, and bay leaf) and sauté until they release their aroma.
3. Add the sliced onions and sauté until golden brown.
4. Add the ginger-garlic paste and sauté for another minute.
5. Add the mutton pieces and brown them on all sides.
6. Add the chopped tomatoes, yogurt, turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Stir well and cook for 5–7 minutes until the oil separates from the masala.

---

🍲 **Step 2: Cooking the Aloo (Potatoes)**
1. In a separate pan, heat the remaining oil and fry the potato chunks with turmeric powder, red chili powder, and salt until golden.
2. Add the partially cooked potatoes to the meat mixture in the pressure cooker or pot.
3. Add water to cover the meat and potatoes, then bring it to a boil.
4. If using a pressure cooker, cook for 3-4 whistles on medium heat. If using a pot, cover and simmer for 40–45 minutes or until the meat and potatoes are tender.

---

✨ **Step 3: Finishing Touches**
1. Once the meat and potatoes are cooked, check the consistency of the gravy. Add more water if you prefer a thinner gravy or cook for a few more minutes if you want a thicker one.
2. Sprinkle garam masala and stir gently.
3. Garnish with fresh coriander leaves.

---

🍽️ **Serve with:**
- Steamed rice, naan, or paratha

---

🔥 **Pro Tip:** To enhance the flavor, let the dish rest for 10 minutes after cooking — it will absorb all the spices better. This dish gets even better the next day!

Would you like a side recipe for a cooling yogurt raita or a tangy pickle to serve with this? Let me know! 🌿🥩🥔