Baingan Gosht
A home-style recipe for Baingan Gosht. Serves 4, ready in about 60 minutes.
Ingredients
- 500 g mutton with bone, in pieces
- ½ cup oil, plus 4 tbsp for the baingan
- 2 onions, sliced
- 1 tbsp ginger-garlic paste
- 2 tomatoes, chopped
- 1½ tsp salt
- 1½ tsp red chilli powder
- ½ tsp turmeric
- 1 tbsp coriander powder
- 2 round eggplants (baingan, about 500 g), in 4 cm chunks
- 1 tsp garam masala
- 2 green chillies and a handful of fresh coriander, to finish
Missing something?
- No beef or mutton (gosht)? Use chicken (cook for less time).
- No eggplant (baingan)? Use tori or potato.
- No onion? Use spring onions, or a little onion powder (less depth).
- No tomato? Use 1 tbsp tomato paste per tomato, or 2 tbsp yogurt for tang.
Method
- Heat the ½ cup oil in the pressure cooker pan and fry the onions for 8–10 minutes until golden.
- Add the meat and ginger-garlic paste and fry on high heat for 5 minutes.
- Add the tomatoes, salt, chilli, turmeric and coriander powder and cook for 5 minutes until the oil separates.
- Add 1 cup water, close the pressure cooker and cook on low heat for 15–20 minutes after the first whistle (about 4–5 whistles), until the meat is tender. Let the pressure drop before opening.
- While the meat cooks, fry the baingan in the 4 tbsp oil for 5–6 minutes until lightly browned.
- Add the baingan to the meat in the open pan, cover with an ordinary lid and cook on low heat for 10 minutes. Add the garam masala, green chillies and coriander.
Tip: No pressure cooker, or prefer a lid? In step 4 add 2 cups water, cover and cook on low heat for 40–45 minutes. With beef, cook the meat for 25–30 minutes after the first whistle, or 1–1½ hours in a covered pot.