I bought myself a brand-new pressure cooker and I’m making aloo gosht tonight, cos I’m cravinngggg it. Anyways… how do I work this thing? I have no idea how long I need to cook the meat for before it’s tender.
I usually make my aloo gosht like this; add gosht, onions, garlic + tomatoes with salt and spices with a little bit of water. Leave it in a pot on low heat and let it simmer and cook away until the meat is almost done but not quite. I then let the water evaporate (not completely though), add oil and bhoonify the meat for maybe 10-15 minutes + add potatoes + methi + garam masala + some water and let it cook until the potatoes are done. It comes out dee-freaking-licious. But takes like an hour and a half at least to cook cos of the meat. So yeah…how do I use this nifty pressure cooker to make aloo gosht?
Add all the things along with meat & water,let it cook in the pressure cooker for abt 20 min(time depends on the type of meat too).After that,check the meat,if it meets ur prior to bhoonofying requirement or not.If it doesn't ,then,5-10 min k liye phir cooker pe cook ker lain.After that do the normal bhoonofying & aalo.
You just wait for the built up pressure to calm down before opening the lid & ur safe:hehe:
I’ve seen mum put the cooker under running water for a few minutes before opening it.
Pressure cooker is a great tool in the kitchen. That's the only way some people will cook. Lots of people swear its a lifesaver. But I will not lie it can be very dangerous if you don't know how to use to properly. I have had it blow up on my twice. I was making daal both times. My best advice is to watch some YouTube videos or better yet learn how to use from someone who uses it on a regular basis.
@TLK: are you challenging HH forum ki sughar cooks? :ASA:
@S_Punk: so many replies already .. just to add to them, since you are using your PC for the first time, make sure you read the manual and know how to click and lock it carefully before putting it on the flame. this is for your own safety.
Now, for the meat, In the PC add in the meat, enough water to cover the meat well enough ( water should level upto almost two inches above the meat) , add in :
- half of the total salt you will use in the salan
- half of the total chilli powder you will use in the salan
- half a tsp garlic paste and half a tsp ginger paste ..
Let it be on Pressure for 30 minutes initially. when the time is up , ensure cooker is off the flame and let it cool down slightly, then open it up and check if the meat is tender to your liking , if not , put the lid back on and give it an extra 15 minutes on the flame ...
when the meat is done, drain the meat pieces and keep aside but dont throw away the water, keep it aside .
Now in a separate pot, pour in a few tablespoons oil, bhoon onions , add ginger garlic and spices .. a tomato or two .. when it gets properly bhooned , add in the meat , bhoon for a quick few minutes then add in the potatoes and finally the stock ... cook with the lid on until potatoes are done, throw in a handful of dried methi and fresh corriander adn green chopped green chillies ..
(i’m sorry if i just scared you too 
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