Aloo Gosht Ka Korma (Delhi Style)

Steps

1. 1

   Heat oil in a pressure cooker. Add the sliced onions and fry until they are a deep golden brown. Remove the onions from the oil and set aside to cool; once cool, crush them coarsely by hand or in a mortar and pestle.

2. 2

   In the same oil, add the whole spices (green cardamom, black cardamom, cloves, peppercorns, cinnamon, and bay leaves). Sauté for a few seconds until fragrant.

3. 3

   Add the mutton pieces to the cooker. Sauté on high heat for 3-4 minutes until the meat changes color and is well-seared.

   Start 3-minute timer
4. 4

   Add the ginger garlic paste and sauté for another 2 minutes until the raw smell disappears.

   Start 2-minute timer
5. 5

   Add the coriander powder, red chili powder, turmeric, and salt. Add a splash of water to prevent the spices from burning and sauté for 2-3 minutes.

   Start 2-minute timer
6. 6

   Lower the heat and add the whisked yogurt. Stir continuously to prevent curdling. Cook until the oil separates from the masala.

7. 7

   Add the crushed fried onions back into the cooker. Mix well.

8. 8

   Add about 1 cup of water. Close the pressure cooker lid and cook on high heat for one whistle, then reduce heat to low and cook for 10-12 minutes (or until the meat is 80% cooked).

   Start 10-minute timer
9. 9

   Release the pressure and open the lid. Add the halved potatoes. If needed, add another half cup of water for the gravy.

10. 10

    Close the lid again and pressure cook for 1-2 whistles until the potatoes are tender and the meat is fully cooked.

11. 11

    Once the pressure releases naturally, open the lid. Sprinkle garam masala powder and kewra water. Simmer for 2 minutes on low heat.

    Start 2-minute timer
12. 12

    Garnish with fresh coriander leaves and ginger juliennes before serving hot with naan or roti.