Aloo Gosht Korma

Hyderabadi Aloo Gosht Korma | Bangaladumpa Mutton Curry is spicy, aromatic and flavorsome main course recipe. Aloo Gosht pairs up perfectly with roti and rice. The Aloo Gosht Recipe which I am going to share with you today is quick, easy, simple and delicious. Do give this a try!

You May Also Like – Mutton Drumstick Curry, Sem Phalli Gosht Ka Salan, Kakdi Gosht ka Salan, Gavar ki Phalli Gosht ka Salan, Aloo Methi Gosht ka Salan, Arbi Gosht ka Khatta Salan.

About This Recipe

In Aloo Gosht Korma: Aloo is Potatoes, Gosht is Mutton and Korma or Khorma or Qorma is sauce or gravy.

Aloo Gosht Korma is thick, spicy and flavourful mutton based Indian curry recipe. In this recipe, curry cut mutton pieces and potato pieces are cooked in thick cashew-onion paste by adding few Indian spices.

The good thing about this recipe is, you can make this on stove-top or in pressure cooker and in instant pot. The combination of potatoes with mutton and spices is simply amazing.

There are many variation ins making this recipe. Aloo gosht korma recipe, which I am going to share with you is simple and easy. This is pressure cooker version of aloo gosht khorma. Making this recipe in pressure cooker, reduces the cooking time and turns the mutton tender in no time.

Main Ingredients

Ingredients required in making aloo gosht korma are,

Aloo | Potato – One of the versatile and easily available vegetable. Starchy potatoes bring flavour to any dish, they go in. In this recipe of aloo gosht, potatoes are cut into cubes. Potatoes cook fast, so we add them at the end of the recipe.

Gosht | Mutton: I generally prefer using goat meat curry cut pieces. For recipes like aloo gosht, gavar ki phalli ghost, drumstick mutton, etc; use meat on bone. The bones of goat or lamb leave a delicate flavour and taste in the curry.

Cashew-Onion Paste: A thick paste of fried onion and cashew nuts give creamy and nutty base to the curry. You can keep the gravy thick or thin depending on the serving. Generally, if you are serving aloo gosht ka korma with rice, then the gravy is thick. If you are serving with roti or any Indian flat bread, then the gravy is thin.

Adding cashew nuts is purely optional. You can use almonds or combination of almonds and walnuts.

Ginger-Garlic Paste: The heart of any Indian meat based recipe. This helps in flavouring the curry and also brings in tantalizing aroma.

Garam Masala: If ginger-garlic paste is heart of any Indian meat-based recipe, then garam masala is soul. Garam masala adds flavour, taste, heat and aroma.

Other Spices: Roasted coriander powder and roasted cumin powder bring in aroma and flavour in the recipe.

Green Chillies: These add spice and heat. You can increase or decrease spice level of the recipe by adding green chillies.

Coriander Leaves & Mint Leaves: Adding mint leaves is purely optional. These leaves add flavour and freshness.

Aloo Gosht Korma

Aloo Gosht Korma, is a classic dish and very basic potato and mutton curry. The richness of tender meat with the comforting flavors of potatoes, addition of spices and masalas make this korma delightful and flavourful.

The meat and potatoes absorb the richness of the spices and other ingredients, resulting in a harmonious blend of comforting and deeply satisfying flavors. Whether enjoyed with rice or bread, each bite of this korma offers a tantalizing taste of tradition and culinary expertise.

This gravy based recipe spicy, creamy and extremely delicious. We love relishing this with piping hot rotis or with rice and khatti dal. Tastes best with ghee rice and bagara rice too.