Lots and lots of masala, which is the onion and tomato base for most curries For lots of vegetables such as turnips, cauliflower, courgettes, mash them up so meld into the masala A much higher ratio of meat than vegetables Lots and lots of fresh coriander and green chillis Lots of oil/ghee Serve with a roti smeared with a healthy dollop of butter
Essentially, her style was to try and get the vegetables to be as inconspicuous as possible. She really really enjoyed vegetables like turnips, but for some reason she believed no one else does, especially the men. I don’t know why. I will never know why. But whenever I ask her for a meat and vegetable recipe, I always get advice along the lines of ‘bohot sare pyaaz dalna’ (add lots of onions), ’tail acha sa daal lena, sabzi me acha lagta hai’ (add lots of oil, it tastes good in vegetables), ‘roti pe butter laga ke khilana’ (put butter on the roti) etc. In summary, make the vegetables as inoffensive to the men as possible. The men must not know about the vegetables. Like I said, I don’t know and I probably won’t ever know. Can the men out there do me a favour, and leave a comment on this post with their take on this? So I can show my Mum and let her know not all men have this misguided fear of turnips and other vegetables? I cooked this recipe with guidance from both my Mother and MIL. They both boil and mash their turnips separately before adding them in with the meat. I’ve had a Shaljam Gosht curry cooked similar to Aloo Gosht once, with the turnips cut up into chunks, and I felt like it retained a slight odd taste/odour to it. If you have also felt the taste/odour problem in that kind of Shaljam Gosht, try this method out and let me know what you think. Mashing the turnips really allows the flavour of the meat, onions, tomatoes, and spices to absorb into it. This genuinely is a really outstanding recipe and one that will have you licking your fingers clean! This goes served pretty well with both roti and plain white basmati rice. Enjoy, with love x
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