In a pan, golden fry 2 big onion slices. Take it out as it gets crispy and golden in color.
(Keep it in a cool place to crushed easily).
Now in the same pan, add mutton in 1 tbsp oil and cook on high heat until it changes the color.
Add, salt, red chili, turmeric, and coriander powder and cook on high heat to get rid of spice rawness.
Now add 1 cup of yogurt and cook to make a thick curry.
As the yogurt blended well in curry add the golden fried onion. Crushed well before adding in curry.
Add 400 ml water and cook on medium to low heat for about 30 to 40 minutes to tender the meat.
In the meanwhile, fry potatoes.
In a pan, add 3 Tsp oil and heat it up.
Add potato cubes season with salt, red chili, and turmeric. Slightly fry for few minutes and add potatoes in curry.
Before adding potatoes stir the curry to show the thick texture.
Also add salt, garam masala powder.
Add 400 ml of water.
Cover the lid for 20 to 25 minutes on low to medium heat.
After 25 minutes add green chilies and cover for 5 minutes.
Now ‘aloo gosht’ is ready!
Serve with tandoori naan.