Gosht Aloo Bukhara Recipe


With the summers comes the stone end result and i am getting enthusiastic about cooking and baking with them. Gosht Aloo Bukhara This obsession is Recipe not irrational as you just get a few days to revel in these and then need to look ahead to a whole yr for them to come lower back. So please endure with the imminent recipes that allows you to be proposing plenty of stone end result

Made this no longer so not unusual aggregate some days returned and it become cherished by means of all in the circle of relatives. The candy and tangy plums offers a function flavor to the gravy which is going very well with the highly spiced mutton. This recipe want both dried plums and sparkling plums however if clean plums aren’t to be had, you can add some teaspoons of lemon juice.The aspect that you have to usually keep in mind whilst cooking with plums is to feature them on the end of cooking. If they may be introduced in among, they make the gravy a bit sour. here is how I made this curry.



Oil – three tbsp and for frying onions
Ghee – 2 tbsp
Onion – 2 cups ( Finely chopped )
Cloves – 2-three
Black cardamom – 2
Cinnamon stick – 2 inch piece
Black peppercorns – 4-5
Mutton – 500 g
Yogurt – 1/four cup
Ginger garlic paste – 2 tsp
Kashmiri purple chili powder – 2 tsp
Coriander powder – 2 tsp
Turmeric powder – half of tsp
Garam masala powder – 1/2 tsp
Salt to taste
Dried plums – a hundred g ( I used Del Monte’s California prunes )
sparkling plum – 1 ( cut into thick wedges )
fresh coriander for garnishing




Coarsely puree the dried plums the usage of a chopper.
warmness three-4 cups of oil in a heavy bottom pan.
when the oil is hot, add the onion.
Fry the onion until they are golden brown.
preserve stirring in between for uniform browning of onions.
Drain the browned onion on a tissue covered plate.
switch the remaining oil in a vessel and hold for destiny use.
upload 3 tbsp oil and a pair of tbsp ghee in a stress pan.
add cloves, black cardamom, cinnamon and peppercorn.
Fry for 20 seconds.
add mutton and fry on high warmness until barely browned. ( approx five mins )
mix yogurt, ginger garlic paste, fried onions, kashmiri pink chili powder, coriander powder, turmeric powder, garam masala powder and salt in a bowl.
add it within the stress pan.
upload a cup of water and stress cook dinner till mutton is accomplished.
let the stress pan cool completely.
Open the pan and add the sparkling plum wedges and coarsely chopped dried plums.
modify the water and allow it come to a boil.
Simmer for 2-3 mins.
switch off the heat.
Garnish with fresh coriander.
Serve warm with rice or Naan.


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