Bajias Cooking "AALOO GOSHT" Potato curry Indian & Pakistani Cooking

desicoolchick Says:

Jul 24, 2009 - hilooks yummy thx for the recipe :)

suntala12 Says:

Jul 24, 2009 - yum

gauravunit Says:

Jul 25, 2009 - gonna make this soon thanks

Bajiascooking Says:

Jul 25, 2009 - Thanks! This is not only the recipe to make aaloo gosht actually at the stage where we are ready to add oil we can freeze the meat. Working people or students cook whole lamb or goat this way and then make 1.2 kg pks t freeze. When they are ready to kook they add oil and then add any vegetale. Such as spinach, choko, tinda, gaddo, loki, squash, turnip or daal. But for daal add ginger and grounded black paper while adding oil.

Bajiascooking Says:

Jul 25, 2009 - thanks

santaclausiscrazy Says:

Jul 26, 2009 - why did you add the oil later.? instead of the begining.. and does it make a big difference in the taste.. if you brown the onions to start?

Bajiascooking Says:

Jul 26, 2009 - Yes its all about taste. frying onions before gives us oily kind of taste in SHORBA. Its a very simple dish but very tricky, little more onions, sweet tomato or too many potatoes ruins it very quickly. Even adding some more water later changes its taste and some times when I take one large onion rather then 2 of this SZ I my self end up messing it. It has a very rich, creamy and a little tangy kind of flavor. You may not get it right or understand now but some day you will when its perfect.

santaclausiscrazy Says:

Jul 27, 2009 - ok.. how many garlic cloves did you use? I see no ginger?

santaclausiscrazy Says:

Jul 27, 2009 - salam... can you also make aloo keema,? and since ramadan is coming up... can you show some quick and yummy recipes too.... and of course I in the future you will show us a nice biryani recipe

Bajiascooking Says:

Jul 27, 2009 - large garlic half, md 3/4, no ginger in aaloo gosht at all.

Bajiascooking Says:

Jul 27, 2009 - I dont like Biryani so dont make it happily) For Aaloo qeema start the same way like aaloo gosht, add all with 12-13 cut round peaces of ginger like coins. While adding the oil add 1ts ground black paper and lots of green chilies. Add potatoes and fresh coriander when oil is separate cover it on very low heat till potatoes are cooked do not add water for potatoes. You tube is not at all my hobby thats why I am a bit lazy Will try soon for some thing new for you inshaallah

rddaos Says:

Aug 9, 2009 - One thing every cook should know is that garlic has no flavor until it has been crushed. Always chop/crush/smash garlic when cooking.

nazziia Says:

Aug 27, 2009 - I was randomly checking some recipes and came across YOUR recipes. They all look good. The best part is u speak Urdu unlike others and this will make it easier for my mom to understand. Thank you. By the way, where are you from?

Bajiascooking Says:

Aug 27, 2009 - Thanks!From Karachi living in Australia.Bajia

sbn1919 Says:

Aug 27, 2009 - thanks so much,, and ur soo right when u said some people make the masala first ,but u added everything together ,i dont do to much cooking my mom does it and u made it exactly how my mom makes it !! and i love that u speak urdu ,its so much easier for me to understand,even though i was born and raised in usa ! thanks again

Bajiascooking Says:

Aug 27, 2009 - Time is the most valuable thing these days. Thats why hereall quick quick)Thank you for loving my Urdu)

shaztaf Says:

Aug 29, 2009 - hi, please could you do a recipe for keema aloo as i can never get this dish right as keema has horrible smell. i would be very greatful if you could do this . thankyou

Bajiascooking Says:

Aug 29, 2009 - OK will do that in 3-4 days.Bajia

shaztaf Says:

Aug 29, 2009 - thankyou :)