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We hope you got benefit from reading it, now let’s go back to hyderabadi mutton khorma/aloo gosht khorma recipe. You can cook hyderabadi mutton khorma/aloo gosht khorma using 16 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Hyderabadi Mutton Khorma/Aloo Gosht Khorma:
- Provide 1/2 kg Mutton
- You need as needed oil
- Provide 3 Potatoes
- You need 400 gm Yoghurt
- You need 2 tsp Ginger garlic paste
- Use 2 tsp Salt
- Take 1/2 tsp Turmeric powder
- Get 2 tsp Red Chilli powder
- You need 1/2 tsp Garam Masala
- Provide 3-4 Green Chillies slit
- Prepare 1 cup Coriander Leaves finely chopped
- Use 1/4 cup Mint Leaves chopped
- Provide 3-4 Onions thinly sliced and fried
- Prepare 1/4 cup Peanuts roasted
- Provide 1/4 cup Dry Coconut pieces roasted
- You need 3 tbsp Charoli Seeds soaked and made into a paste
Instructions to make Hyderabadi Mutton Khorma/Aloo Gosht Khorma:
- Clean and wash the Mutton pieces and marinate with all the ingredients mentioned including Yoghurt. Keep it aside. Meanwhile deep fry sliced Onions just like we do for Biryanis. Keep that aside too. Keep that in a freezer for 5 minutes.
- Peel and cut Potatoes into medium sized cubes. Also deep fry these in the same Oil until done. This gives a nice flavour as well quickens the cooking process. Make a smooth paste of Charoli Seeds, Peanuts and Dry Coconut. Keep it aside.
- Pressure cook marinated Mutton and blended masala paste with about 3-4 cups of Water, Green Chillies and half of the Coriander and Mint Leaves for 7-8 whistles or more as required. Let the pressure settle down on it's own before opening the lid. Now add fried Potato cubes and crushed Onions. Onions that were kept in the freezer can be easily crushed with hands. It's a useful tip to remember.
- As there was Yoghurt in it, there will be much water. Simmer on a low heat for about 15 minutes. Adjust Salt and garnish with Coriander and Mint Leaves both. If required adjust the consistency with some water accordingly and cook on a high heat until the first boil and then reduce the heat to let it simmer for 5 more minutes. Oil should be seen floating on top. The consistency is usually semi thick. It goes well with Baghara Khaana and Naans both.
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